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Vietnamese Beef Curry Recipe
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Ingredients :
Serves 4 |
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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
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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
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Method :
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Cube beef. Add onion, garlic, ginger,
chili peppers, curry powder, turmeric, pepper and 1 teaspoon of salt.
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Toss to mix and cover with plastic wrap to
marinate overnight, turning occasionally.
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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.
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Add sugar and carrots until they are done
for about 15 minutes.
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Add cornstarch to coconut milk, stirring
to dissolve. Pour this into the curry, stirring for 10 to 15 minutes
until thickened.
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Serve in a casserole with rice and salad.
Garnish with coriander leaves.
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