If you are going to make one curry this Winter, I encourage you to make this one. This is my husband’s favourite homemade curry, if not his favourite meal that I make. This slow-cooked dish is not a spicy curry, it gets its’ warmth from the Indian curry powder, fish sauce and coconut milk. The potatoes and bread used in this meal bring the French influence front and centre. It’s hearty with the melt-in-your-mouth beef, eaten without rice, with a spoon to savour the slow cooked gravy, I’d be surprised if this dish didn’t become one of your go-to recipes.
Vietnamese Beef Curry
Print RecipeIngredients
- 1kg rump steak, cut into 4cm cubes
- 1 onion, halved and finely sliced
- 4 garlic cloves, crushed
- 3cm piece ginger, grated
- 2 tbls curry powder
- 1 tsp turmeric
- 1 tbls castor sugar
- 2 tbls light flavoured oil
- 500ml (2 cups) beef stock
- 3 tbls fish sauce
- 2 carrots, peeled and cut into chunks
- 500g potatoes, peeled and cut into chunks
- 250ml (1 cup) coconut milk
- 1 long baguette
Instructions
Preheat the oven to 160 degrees Celsius. Toss the beef with the onion, garlic, ginger, curry powder, turmeric and sugar and season well with sea salt and freshly ground black pepper. Cover and marinate in the fridge for 15 minutes.
Heat the oil in a large shallow casserole dish over medium heat. Add the beef, in batches, and cook until browned. Return all the meat to the dish and add the stock, fish sauce, carrots and potatoes. Bring to a simmer then cover and transfer to the oven. Cook for 2 - 2 1/2 hours, or until the meat is tender. Add the coconut milk to the curry 30 minutes before the end of cooking. Serve immediately with the baguette.
Notes
Recipe credit: Bill Granger The recipe instructs you to peel your carrots and potatoes however I like to maximise the nutrients so I give the vegetables a good wash in water and keep the skin on. Bill uses a hot madras curry powder however I use a mild one so it is friendly to those that don't like a spicy curry
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