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.
