Ingredients
- 2 lb / 1 kg Stewing beef
- 1 Large onion, sliced
- 4 cloves Garlic, crushed
- 30 g Ginger, crushed
- 2 Red chili peppers, seeded and finely chopped
- 3 1/2 tablespoons Hot curry powder
- 2 teaspoons Turmeric
- 1 teaspoons Black ground pepper
- 1 tablespoon Sugar
- 1 1/2 teaspoon Salt
- 100 ml Vegetable oil
- 250 ml Water
- 70 ml Nuoc Cham (fish sauce)
- 3 Carrots (chopped)
- 3 tablespoons Cornstarch
- 1 pint Coconut milk
Instructions
- Cube beef. Add onion, garlic, ginger, chili peppers, curry powder, turmeric, pepper and 1 teaspoon of salt.
- Toss to mix and cover with plastic wrap to marinate overnight, turning occasionally.
- In a big, heavy-based saucepan, heat oil on high, add beef, turning to seal in flavors before pouring in the water, 1/2 teaspoon salt and Nuoc Cham sauce. After boiling, cover with lid, reduce heat, and simmer for about 1 hour or until meat is cooked.
- Add sugar and carrots until they are done for about 15 minutes.
- Add cornstarch to coconut milk, stirring to dissolve. Pour this into the curry, stirring for 10 to 15 minutes until thickened.
- Serve in a casserole with rice and salad. Garnish with coriander leaves.
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Do you have a better Vietnamese Beef Curry recipe?