Recipe

Vietnamese beef curry

Packed full of flavour and spice, this hearty beef curry has a brilliant Vietnamese twist.

Dec 28, 2011 1:00pm
  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
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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
  • 1
    Heat 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.
  • 2
    Reduce 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.
  • 3
    Return beef to pan with carrot, stirring, 1 minute, to coat in spices.
  • 4
    Add coconut milk, tomato, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until beef is tender.
  • 5
    Serve topped with coriander leaves, a torn baguette for dipping and lime wedges.

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