Vietnamese Beef Curry

Tender beef chunks that fall apart with a fork, coated in a velvety coconut milk sauce. The scent of seared lemongrass and star anise fills the kitchen from the start.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 847
• Protein: 49 g
• Carbs: 43 g
• Fat: 46 g

Ingredients

• 800 g Beef shank ( in large cubes )
• 400 ml Coconut milk
• 3 piece lemongrass ( bruised )
• 400 g Potato ( wedged )
• 200 g Carrot ( in thick slices )
• 2 tbsp Curry powder
• 3 tbsp fish sauce
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 2 piece star anise
• 1 piece Cinnamon stick
• 2 tbsp Peanut oil
• 1 tbsp Annatto seeds ( infused in oil then removed )

Instructions

1. Marinate the meat

   Mix the beef cubes with the curry powder, fish sauce, and minced garlic. The meat should be well coated and start to glisten.

2. Color the oil and sear

   In a pot with peanut oil, heat the annatto seeds until the oil turns intense red. Remove the seeds, then sear the meat to get a brown and crispy crust.

3. Start the broth

   Add the onion, crushed lemongrass, star anise, and cinnamon. Cover with water. Once boiling, lower the heat to a constant simmer.

4. Cook the vegetables

   Add the carrots and potatoes. Continue cooking until the vegetables are tender but not falling apart.

5. Bind with coconut milk

   Pour in the coconut milk. The sauce should coat the spoon. Let it reduce for a few minutes to achieve a velvety and smooth texture.

Chef's tips

• Don't cut the vegetables too small; they need to survive the end of cooking without turning into mush.
• If the sauce is too thin, remove the lid and increase the heat for the last 10 minutes.
• Beef shank is ideal because the collagen will nourish the sauce and make it glossy.

Storage

Store in the fridge in an airtight container for up to 3 days. Reheat gently in a saucepan, adding a splash of water if needed.