VIETNAMESE-STYLE BEEF CURRY
This easy beef curry is infused with Vietnamese flavours. Roti might not be the traditional accompaniment, but it’s so good! A great meal for cold evenings (also very good for lunch the next day!).
Did you remember my promise from last week for another recipe to use up the lemongrass paste? Well, here it is!
I’ll be the first to admit that this meal looks VERY brown! Brown and beige foods always end up tasting the best though, don’t you think?! Coriander adds a nice pop of freshness and colour. Try using a little parsley instead if you’re not keen on coriander.
This is quite a mild beef curry. If you like a bit of heat, increase the amount of curry powder or use one with chilli in it.
I’m slowly adding to the Y.U.M curry collection! What curry do you think I should work on next?
VIETNAMESE-STYLE BEEF CURRY
This easy beef curry is infused with Vietnamese flavours. Roti might not be the traditional accompaniment, but it’s so good!
Ingredients
CURRY
- 600 g beef rump steak (1lb 5oz)
- 2 carrots
- 1 brown onion
- 3 tsp peanut oil, divided
- 2 Tbsp tomato paste
- 1 1/2 Tbsp lemongrass paste
- 2 tsp finely grated ginger
- 1 1/2 tsp curry powder
- 500 ml beef stock (17 fl.oz)
- 400 ml lite coconut milk (13.5fl.oz)
- 1 1/2 Tbsp brown sugar
- 1 beef stock cube
- 200 g green beans (7oz)
- 2 Tbsp cornflour dissolved in 2 Tbsp water
- 1 1/2 Tbsp fish sauce
TO SERVE
- 4 garlic roti
- 250 g microwave pouch long grain rice (8.8oz)
- Large handful fresh coriander (optional)
Instructions
PREPARE INGREDIENTS
Dice steak into 2cm (0.8in) pieces and season with salt and pepper. Cut carrots into small cubes and finely dice onion.
MAKE CURRY
Heat 1 teaspoon peanut oil in a large non-stick pot on medium-high. Add half the diced steak and cook until browned all over. Remove onto a plate. Add another teaspoon oil, brown remaining steak and place on plate. (Cooking half the steak at a time means the pot isn’t so crowded and beef will brown rather than stew!)
Reduce heat to medium. Add last teaspoon of oil to pot, followed by carrots and onion. Cook until tender (3-4 minutes). Stir in tomato paste, lemongrass paste, ginger and curry powder. Cook for 2 minutes. Add steak back into pot together with beef stock, coconut milk, sugar and crumbled stock cube. Simmer rapidly for 15 minutes.
While curry simmers, trim ends off beans. When 15 minutes is up, add beans, cornflour mixture and fish sauce. Simmer curry for a further 10 minutes, or until sauce has thickened to your liking and beans are tender.
PREPARE SERVING INGREDIENTS
Heat a large frying pan on medium-high. Quickly pan fry roti until warm and lightly browned. Microwave rice according to instructions on packet.
SERVE
Divide rice between individual serving bowls. Top with curry and garnish with coriander. Serve with roti on the side.
Recipe Notes
WINE MATCH: Try a Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free stock and stock cube. Make sure you use gluten-free cornflour and check fish sauce is gluten-free. If you can’t find gluten-free roti, you can leave these out and increase the quantity of rice to 2 packets instead.
INGREDIENT SWAPS / NOTES: You can adjust the amount of curry powder and fish sauce to suit your tastes. I’ve used less rice than usual given the roti also provides plenty of carbs. Feel free to use one or the other, if you prefer (increase rice to 2 packets).
STORING AND REHEATING: Store individual portions of rice and curry in the fridge. Keep roti separate. Both curry and roti can be reheated in the microwave. Add coriander just before serving.
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