Vietnamese beef curry
Packed full of flavour and spice, this hearty beef curry has a brilliant Vietnamese twist.
- 20 mins preparation
- 1 hr 10 mins cooking
- Serves 6
Print
Ingredients
Vietnamese beef curry
- 2 tablespoon vegetable oil
- 750 gram beef chuck steak, trimmed, cubed
- 1 large onion, sliced
- 4 clove garlic, crushed
- 2 long red chillies
- 2 piece ginger, peeled, grated
- 2 1/2 tablespoon curry powder
- 2 teaspoon caster sugar
- 2 teaspoon turmeric
- 2 carrots, sliced
- 400 millilitre can coconut milk
- 400 gram can diced tomatoes
- 1 cup water
- 1 tablespoon fish sauce
- coriander leaves, torn baguette, lime wedges, to serve
Method
Vietnamese beef curry
- 1Heat oil in a saucepan on high. Cook beef in 2-3 batches, 5-6 minutes each, until browned all over. Remove from pan and set aside.
- 2Reduce heat to medium. Saute onion 3-4 minutes, until lightly golden. Stir in garlic, chilli, ginger, curry powder, sugar and turmeric. Cook 1-2 minutes, until fragrant.
- 3Return beef to pan with carrot, stirring, 1 minute, to coat in spices.
- 4Add coconut milk, tomato, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until beef is tender.
- 5Serve topped with coriander leaves, a torn baguette for dipping and lime wedges.
