Vietnamese Beef Curry
Ingredients
- 2 tbsp vegetable oil ⓘ
- 1 1/2 lbs beef chuck steak, trimmed and cubed ⓘ
- 1 None large onion, peeled and sliced ⓘ
- 4 cloves garlic, peeled and minced ⓘ
- 2 None long red chilies, cut into large pieces ⓘ
- 2 pieces ginger, peeled, grated ⓘ
- 1/2 tbsp curry powder
- 2 tsp sugar ⓘ
- 2 tsp turmeric ⓘ
- 2 None carrots, peeled and sliced ⓘ
- 1 None (15-oz) can coconut milk ⓘ
- 1 None (15-oz) can chopped tomatoes ⓘ
- 1 cup water ⓘ
- 1 tbsp fish sauce ⓘ
- None None Cilantro leaves, torn baguette, lime wedges, to serve ⓘ
Instructions
- Heat the oil in a large saucepan over high heat. Cook the beef in 2-3 batches, for 5-6 mins each batch, turning until browned all over. Remove from the pan and set aside.
- Reduce the heat to medium. Saute the onion for 3-4 mins, until lightly golden. Stir in the garlic, chili, ginger, curry powder, sugar, and turmeric. Cook for 1-2 mins, until fragrant.
- Return the beef to the pan with the carrot, stirring, for 1 min, to coat in the spices.
- Add the coconut milk, tomato, water, and fish sauce. Bring to a boil. Reduce the heat to low and simmer covered, for 40-45 mins, until the beef is tender.
- Serve topped with cilantro leaves, a torn baguette for dipping, and lime wedges.
Nutrition & Diet Analysis (per serving)
736
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).