Vietnamese Beef Curry

Name: 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

15 ingredients

5 steps

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

Directions

1

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.
2

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.
3

Return the beef to the pan with the carrot, stirring, for 1 min, to coat in the spices.
4

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.
5

Serve topped with cilantro leaves, a torn baguette for dipping, and lime wedges.