Vietnamese Beef Curry Recipe

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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.

Vietnamese Beef Curry Recipe

Ingredients : Serves 4
2 lb / 1 kg


4 cloves

30 g


3 1/2 tablespoons

2 teaspoons

1 teaspoons

1 tablespoon

1 1/2 teaspoon

100 ml

250 ml

70 ml


3 tablespoons

1 pint

Stewing beef

Large onion, sliced

Garlic, crushed

Ginger, crushed

Red chili peppers, seeded and finely chopped

Hot curry powder


Black ground pepper



Vegetable oil


Nuoc Cham (fish sauce)

Carrots (chopped)


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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