Vietnamese Beef Curry Recipe

Name: Vietnamese Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 1/2 lbs beef chuck steak, trimmed and cubed; 1 None large onion, peeled and sliced; 4 cloves garlic, peeled and minced; 2 None long red chilies, cut into large pieces; 2 pieces ginger, peeled, grated; 1/2 tbsp curry powder; 2 tsp sugar; 2 tsp turmeric; 2 None carrots, peeled and sliced; 1 None (15-oz) can coconut milk; 1 None (15-oz) can chopped tomatoes; 1 cup water; 1 tbsp fish sauce; None None Cilantro leaves, torn baguette, lime wedges, to serve

Servings: persons

2 tbsp vegetable oil
1 1/2 lbs beef chuck steak, trimmed and cubed
1 None large onion, peeled and sliced
4 cloves garlic, peeled and minced
2 None long red chilies, cut into large pieces
2 pieces ginger, peeled, grated
1/2 tbsp curry powder
2 tsp sugar
2 tsp turmeric
2 None carrots, peeled and sliced
1 None (15-oz) can coconut milk
1 None (15-oz) can chopped tomatoes
1 cup water
1 tbsp fish sauce
None None Cilantro leaves, torn baguette, lime wedges, to serve

1
Heat the oil in a large saucepan over high heat. Cook the beef in 2-3 batches, for 5-6 mins each batch, turning until browned all over. Remove from the pan and set aside.
2
Reduce the heat to medium. Saute the onion for 3-4 mins, until lightly golden. Stir in the garlic, chili, ginger, curry powder, sugar, and turmeric. Cook for 1-2 mins, until fragrant.
3
Return the beef to the pan with the carrot, stirring, for 1 min, to coat in the spices.
4
Add the coconut milk, tomato, water, and fish sauce. Bring to a boil. Reduce the heat to low and simmer covered, for 40-45 mins, until the beef is tender.
5
Serve topped with cilantro leaves, a torn baguette for dipping, and lime wedges.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp vegetable oil, 1 1/2 lbs beef chuck steak, trimmed and cubed, 1 None large onion, peeled and sliced, 4 cloves garlic, peeled and minced, and more.

Yes, Vietnamese Beef Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Beef Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions