Cà Ri Chay — Vietnamese Yellow Coconut Curry with Seitan and Sweet Potato

Other Fast With Oil Published June 11, 2026

Cà ri chay is Vietnam's fragrant yellow curry — lighter and brighter than its Thai cousins, built on lemongrass, curry powder, and coconut milk, with chunks of sweet potato and taro that turn silky as they simmer. Seitan gives it real chew and a serious hit of protein, soaking up the golden broth so every bite is substantial. It is traditionally eaten with a torn baguette for dipping or ladled over rice or rice noodles — either way it eats like a feast.

As written, this is an oil-day dish. For strict no-oil days, sweat the aromatics in a little broth instead of oil and skip browning the seitan; let it simmer in the curry to absorb flavor. The sweet potato and coconut carry the richness regardless.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 300g seitan, torn or cut into bite-size pieces
- 3 tablespoons vegetable oil (omit for strict days)
- 2 stalks lemongrass, finely minced (or 2 tablespoons lemongrass paste)
- 4 cloves garlic, minced
- 1 thumb ginger, minced
- 2 tablespoons Vietnamese or Madras curry powder
- 1/2 teaspoon ground turmeric
- 1 large sweet potato, peeled and cut into 3cm chunks
- 200g taro or potato, peeled and cut into 3cm chunks
- 1 carrot, cut into chunks
- 1 can (400ml) full-fat coconut milk
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 onion, cut into wedges
- Fresh cilantro and Thai basil, to serve
- Crusty baguette or steamed rice, to serve

METHOD

1. Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the seitan and brown on most sides, 4-5 minutes. Remove and set aside. (Strict days: skip; add the seitan raw in step 4.)

2. Lower the heat to medium and add the remaining tablespoon of oil. Add the lemongrass, garlic, and ginger and cook for 2 minutes until fragrant. (Strict days: sweat them in 1/4 cup broth instead.)

3. Stir in the curry powder and turmeric and cook for 1 minute to bloom the spices. Add the sweet potato, taro, carrot, and onion and toss to coat.

4. Pour in the coconut milk and broth, then add the soy sauce and sugar. Return the seitan to the pot. Bring to a boil, reduce to a simmer, and cook 18-20 minutes until the root vegetables are tender and the broth has thickened slightly.

5. Taste and adjust — more soy for salt, a little more sugar to round it out. The curry should be mellow, golden, and faintly sweet.

6. Ladle into bowls, scatter with cilantro and Thai basil, and serve with torn baguette for dipping or over steamed rice.

NOTES

- On fish days, this is excellent with firm white fish added in the last 8 minutes, or shrimp in the last 3 — shrimp also works on oil days.
- No seitan? Use crisp-fried tofu or a can of drained chickpeas (add the chickpeas with the coconut milk).
- Taro turns the broth slightly creamy as it breaks down; if you can't find it, all sweet potato and potato is fine.
- Make it richer with a spoonful of peanut butter, or hotter with a sliced bird's eye chili added in step 2.