Vietnamese Recipes & Cuisines (Meat)
| When made last time, I used green beans instead of carrot and also left out the fish sauce. I didn’t have time to marinade so made and cooked. Used a whole tin of coconut milk. To make it a wet curry. |
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Vietnamese Beef Curry Recipe
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| Ingredients : Serves 4 |
| 2 lb / 1 kg
1
4 cloves
30 g
2
3 1/2 tablespoons
2 teaspoons
1 teaspoons
1 tablespoon
1 1/2 teaspoon
100 ml
250 ml
70 ml
3
3 tablespoons
1 pint |
Stewing beef
Large onion, sliced
Garlic, crushed
Ginger, crushed
Red chili peppers, seeded and finely chopped
Hot curry powder
Turmeric
Black ground pepper
Sugar
Salt
Vegetable oil
Water
Nuoc Cham (fish sauce)
Carrots (chopped)
Cornstarch
Coconut milk |
Method :
- 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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