San Antonio’s Pinch Boil House owner Andrew Ho learned how to make this coconut curry on the streets of Saigon from a street vendor. It’s aromatic and has just the right amount of heat. It works well with all types of seafood, chicken and veggies.
In a large pot, heat the oil. Add the curry paste, lemongrass and garlic and cook over low heat until fragrant and tender. Add the coconut milk and stir to combine. Bring to a simmer and add the sugar, fish sauce, cayenne and salt. Bring to a boil while stirring occasionally.
At this point, add the protein and vegetables of your choice. Simmer until cooked through and tender. Serve over steamed rice.