{"id":8695,"date":"2026-10-17T08:53:34","date_gmt":"2026-10-17T06:53:34","guid":{"rendered":"https:\/\/maybayrestaurant.com\/?p=8695"},"modified":"2026-10-17T08:53:34","modified_gmt":"2026-10-17T06:53:34","slug":"vegan-vietnamese-curry","status":"publish","type":"post","link":"https:\/\/maybayrestaurant.com\/en\/archives\/8695","title":{"rendered":"Vegan Vietnamese curry, the mild and fragrant vegetarian curry"},"content":{"rendered":"

Vegan Vietnamese curry, called c\u00e0 ri chay, is one of the most accessible dishes in Vietnamese plant-based cuisine. Less spicy than a Thai curry and less thick than an Indian curry, it relies on lemongrass, full-fat coconut milk and the sweetness of root vegetables.<\/p>\r\n

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At M\u00e2y Bay, a 100 % vegetarian and vegan Vietnamese restaurant in Vincennes, it is a dish we serve all year round, in its long-simmered version. Here is what really sets it apart, how it is made and how to get it right at home.<\/p>\r\n\r\n\r\n\r\n

Vegan Vietnamese curry, the mild and fragrant vegetarian curry<\/h2>\r\n\r\n\r\n\r\n

Reading time: ~8 mins<\/p>\r\n\r\n\r\n\r\n

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  1. What is c\u00e0 ri chay, the vegan Vietnamese curry?<\/a><\/li>\r\n\r\n\r\n\r\n
  2. The difference between Vietnamese, Thai and Indian curry<\/a><\/li>\r\n\r\n\r\n\r\n
  3. The essential ingredients for a Vietnamese curry with coconut milk<\/a><\/li>\r\n\r\n\r\n\r\n
  4. How to thicken and balance the sauce<\/a><\/li>\r\n\r\n\r\n\r\n
  5. Variations and substitutions for an easy vegan Vietnamese curry recipe<\/a><\/li>\r\n\r\n\r\n\r\n
  6. What to serve with a Vietnamese curry?<\/a><\/li>\r\n\r\n\r\n\r\n
  7. Allergens, gluten and storage<\/a><\/li>\r\n\r\n\r\n\r\n
  8. A seasonal dish, in Vincennes and at home<\/a><\/li>\r\n\r\n\r\n\r\n
  9. FAQ<\/a><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

    What is c\u00e0 ri chay, the vegan Vietnamese curry?<\/h2>\r\n\r\n\r\n\r\n

    The term c\u00e0 ri chay literally translates as vegetarian curry. The word chay refers to the practice of \u0103n chay, plant-based eating rooted in the Vietnamese Buddhist tradition, which excludes animal products and, in its strict form, alliums.<\/p>\r\n\r\n\r\n\r\n

    This cuisine is not a modern adaptation to the plant-based trend; it has existed for centuries in pagodas and is still practised today for several days each month in many families. Vegan Vietnamese curry is one of its most generous expressions.<\/p>\r\n\r\n\r\n\r\n

    Concretely, it consists of simmering vegetables and plant-based proteins in a coconut milk broth flavoured with lemongrass, ginger, garlic, shallot, curry powder and turmeric. The sauce remains thin, almost silky, halfway between a soup and a stew.<\/p>\r\n\r\n\r\n\r\n

    It traditionally contains potatoes, sweet potato, carrots, sometimes taro, and firm or fried tofu. The desired flavour profile is a sweet-savoury-sour balance, finished with a drizzle of lime juice.<\/p>\r\n\r\n\r\n\r\n

    The difference between Vietnamese, Thai and Indian curry<\/h2>\r\n\r\n\r\n\r\n

    This is the question that comes up most often, and the answer comes down to three elements: the aromatic base, the texture and the intensity. Thai curry starts with a pounded paste, green or red, loaded with fresh chillies, galangal and shrimp paste in its classic version, resulting in a distinctly spicy dish with intensely concentrated flavours.<\/p>\r\n\r\n\r\n\r\n

    \"vegan<\/figure>\r\n\r\n\r\n\r\n

    Indian curry is based on a masala, a blend of roasted and ground spices, often bound with onions, tomatoes or dairy products, with a thick sauce. Vietnamese curry, on the other hand, uses a mild curry powder inherited from exchanges with India through colonial trade, diluted with coconut milk and water or vegetable stock.<\/p>\r\n\r\n\r\n\r\n

    The result is noticeably milder and more fragrant than powerful. Lemongrass plays the leading role, chilli is optional, and the sauce is thin enough to mop up with bread or pour over rice. It is precisely this mildness that makes it an easy sharing dish to serve at a mixed table, including to guests who do not usually eat plant-based food.<\/p>\r\n\r\n\r\n\r\n

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    Criterion<\/th>\r\nVietnamese curry (c\u00e0 ri chay)<\/th>\r\nThai curry<\/th>\r\nIndian curry<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
    Aromatic base<\/td>\r\nLemongrass, garlic, shallot, ginger, curry powder, turmeric<\/td>\r\nPounded curry paste, galangal, fresh chillies, kaffir lime<\/td>\r\nRoasted spice masala, onion, tomato<\/td>\r\n<\/tr>\r\n
    Sauce texture<\/td>\r\nFluid, creamy, coconut milk diluted with stock<\/td>\r\nSmooth to thick, very concentrated<\/td>\r\nThick, bound<\/td>\r\n<\/tr>\r\n
    Chilli intensity<\/td>\r\nMild, chilli optional<\/td>\r\nHigh<\/td>\r\nVariable, often medium to high<\/td>\r\n<\/tr>\r\n
    Typical accompaniment<\/td>\r\nSweet potato, potato, carrot, taro, tofu<\/td>\r\nThai aubergine, bamboo, Thai basil<\/td>\r\nLegumes, vegetables, paneer<\/td>\r\n<\/tr>\r\n
    Side dish<\/td>\r\nFragrant rice, vermicelli, bread<\/td>\r\nJasmine rice<\/td>\r\nBasmati rice, leavened breads<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n
    Comparison between Vietnamese, Thai and Indian curry<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

    The essential ingredients for a Vietnamese curry with coconut milk<\/h2>\r\n\r\n\r\n\r\n

    The success of a Vietnamese tofu or vegetable curry depends on the quality of just three ingredients. First, full-fat coconut milk, which provides creaminess without the need for a thickener. Next, lemongrass, crushed with the back of a knife to release its essential oils, then removed before serving. Finally, curry powder, briefly fried in oil with the turmeric to awaken the aromas before adding the liquids.<\/p>\r\n\r\n\r\n\r\n

    Here are the components of a reliable base for four people, to be adjusted according to the season and your preferences:<\/p>\r\n\r\n\r\n\r\n