Vietnamese Beef Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large onions,cut into wedges
3 carrots, cubes
1 russet potato,cubes
1 red bell pepper sliced
8 mushrooms (9.2 oz, 260 g)
2 lb. lean beef stew meat cut into chunk 1 1/2 inch
Salt
Freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. butter
2 cloves garlic, minced
1 tsp ginger, grated
2 Tbsp. curry powder
4 Tbsp. red curry paste
8 cups (2 QT, 1.9 L) beef broth
2 bay leaves
I can of coconut cream
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Directions: |
Directions:In a cast iron skillet, heat oil on high heat. Add the beef but do not crowd the skillet. Do a second batch if necessary. Cook beef until brown.
In a large heavy bottomed pot or large pot, heat the oil on medium heat and add the onion. Add 1 tsp. salt after 10 minutes and sauté the onion until it’s soft and translucent. Add beef, garlic, ginger, curry powder, and red curry paste and sauté for 2 minutes. Add the vegetable and pour the beef broth until it covers the vegetables. Cover with the lid and bring it to a boil.
When boiling, skim off the scum and fat from the soup. It’s easy to remove the scum/fat from the fine mesh this way.Pour in the coconut cream and simmer for another 30 minutes.
Serve hot with jasmine rice or bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: You can marinate the beef with curry powder and salt for 30 minutes before saute them for a more flavorful taste
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