Vietnamese Beef Curry
Ingredients
- 800 gBeef shank (in large cubes)
- 400 mlCoconut milk
- 3 pclemongrass (bruised)
- 400 gPotato (wedged)
- 200 gCarrot (in thick slices)
- 2 tbspCurry powder
- 3 tbspfish sauce
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 2 pcstar anise
- 1 pcCinnamon stick
- 2 tbspPeanut oil
- 1 tbspAnnatto seeds (infused in oil then removed)
Method
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.
- 1
Mix the beef cubes with the curry powder, fish sauce, and minced garlic. The meat should be well coated and start to glisten.
- 2
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
Add the onion, crushed lemongrass, star anise, and cinnamon. Cover with water. Once boiling, lower the heat to a constant simmer.
- 4
Add the carrots and potatoes. Continue cooking until the vegetables are tender but not falling apart.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
