Yummy Beef Curry

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 500 g beef, cut into pieces big like matchbox
• 300 g sweet potatoes, peel and sliced them into cube
• 1 carrot (optional)
• 2 large potatoes (optional)
• 600 ml coconut milk
• 5 lemongrass, use a wooden hammer to hit the stems and then cut them into 2 inch long each pieces
• 2 yellow onions, peeled and sliced
• 1 onion, peeled and thin sliced
• 2 cups tomato sauce
• 4 hot red peppers, pureed
• 2 inches fresh ginger, minced finely
• 3 garlic cloves, pureed
• 2 tablespoons lemongrass, pureed
• 3 -4 tablespoons curry powder
• 1 -2 tablespoon chili paste (optional if you prefer more spicy)
• 1 piece cinnamon
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 teaspoon annatto oil
• 4 tablespoons vegetable oil
• 1 lemon
• 2 stalks coriander (vietnamese coriander, called ngo gai)
• 5 pieces bread
• 2 cups water or 2 cups coconut water

Recipe

• 1 use curry powder to marinate the beef for about 15 minutes.
• 2 using a large saucepan, deep heart, or soup pot is fine as well.
• 3 heat a wok on the high heat with 4 tablespoons of oil, when the oil is very hot, drop the ginger, lemongrass, yellow onion, garlic, chilli (finely crushed) into the pan, stir and fry for about 4 minutes.
• 4 then add the marinated meat into the pan, stir-fry until the meat shrinks and looks quite firm (about 5 minutes).
• 5 pour the water into the pan and cover, reduce the heat and cook until the meat is tender.
• 6 next, pour the vegetables into this pan, stir, add sugar and salt and then cover the pan, wait until the potatoes and carrots are soft.
• 7 now, pour the coconut milk in the curry pan. try to test the taste and add seasoning, if necessary.
• 8 dressing: ladle curry into a deep plate and decorate with fragrant knotweed, some fresh peppers and onion ( sliced).
• 9 tips: must be eaten while hot. served with crunchy toasted bread, cooked rice or fresh noodles. cook faster with pressure cooker.