Vietnamese Beef Curry

Vietnamese Beef Curry

 

Serves: 4

Ingredients

Blue Triangle 2 tablespoons vegetable oil
Blue Triangle 750g rump beef steak, trimmed, cubed
Blue Triangle 1 large onion, sliced
Blue Triangle 4 garlic cloves, crushed
Blue Triangle 2 long red chillies
Blue Triangle 2cm piece ginger, peeled, grated
Blue Triangle 2½ tablespoons curry powder
Blue Triangle 2 teaspoons caster sugar
Blue Triangle 2 teaspoons turmeric
Blue Triangle 2 carrots, sliced
Blue Triangle 400ml can coconut milk
Blue Triangle 400g can diced tomatoes
Blue Triangle 1 cup water
Blue Triangle 1 tablespoon fish sauce
Blue Triangle 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Just a little note to say thank you so much for all of the hard work and love you put into your products!!!
Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers!
Thanks again and keep up the great work :)

Samantha, St Ives, NSW

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