Vietnamese Beef Curry
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Vietnamese Beef Curry
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 60minutes |
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Ingredients
- 2tbsp Vegetable Oil
- 1kg Rump Steakcut into bite sized pieces.
- 1 Brown Oniondiced
- 4Cloves Garliccrushed
- 2 Long Red Chilliesthinly sliced
- 1tsp Ground Ginger
- 2 1/2tbsp Curry Powder
- 2tsp Caster Sugar
- 2tsp Turmeric
- 2Large Carrotssliced
- 400ml Coconut Milk1 can
- 400g Diced Tomatoes1 can
- 1Cup water
- 1tbsp Fish Sauce
- Corinader Leavesto garnish
- Long Grain White Riceto serve
Instructions
- Heat vegetable oil in a large frying pan over high heat.
- Add rump steak and cook until browned all over. Remove from pan, set aside and keep war. Cook steak in batches if required.
- Reduce heat to medium and add onions and cook for 3-4 minutes until softened.
- Add garlic, chilli, ginger, curry powder, sugar and turmeric. Stir to combine and cook for about 1 minute until fragrant.
- Add carrot and return beef to pan and stir to coat with the spice mixture. Cook for about 1 minute.
- Add coconut milk, diced tomatoes, water and fish sauce and stir to mix through
- Bring to boil then reduce heat to low and simmer while covered for about 40 minutes until beef is tender.
- Remove from heat and serve with rice. Garnish with coriander.