Vietnamese Beef Curry

Serves: 4

Ingredients

2 tablespoons vegetable oil
750g beef steak, trimmed, cubed
1 large onion, sliced
4 garlic cloves, crushed
2 long red chillies
2cm piece ginger, peeled, grated
2½ tablespoons curry powder
2 teaspoons caster sugar
2 teaspoons turmeric
2 carrots, sliced
400ml can coconut milk
400g can diced tomatoes
1 cup water
1 tablespoon fish sauce
coriander leaves, torn baguette, lime wedges, to serve

Method

1. Heat oil in a saucepan on high. Cook beef in 2-3 batches, 5-6 minutes each, until browned all over. Remove from pan and set aside.
2. Reduce heat to medium. Saute onion 3-4 minutes, until lightly golden. Stir in garlic, chilli, ginger, curry powder, sugar and turmeric. Cook 1-2 minutes, until fragrant.
3. Return beef to pan with carrot, stirring, 1 minute, to coat in spices.
4. Add coconut milk, tomato, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until beef is tender.
5. Serve topped with coriander leaves, a torn baguette for dipping and lime wedges.

Tips

 If preferred, make a quick Indian curry using beef or chicken and Patak's Paste or Simmer Sauce.

 Note: Not all images displayed on this page utilise Cape Grim Beef.