Yummy Beef Curry Recipe

Name: Yummy Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 white 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 white 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 white bread; 2 cups water or 2 cups coconut water

Servings: persons

500 g beef, cut into pieces big like matchbox
300 g sweet potatoes, peel and sliced them into cube
1 carrot (optional)
2 large white 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 white 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 white bread
2 cups water or 2 cups coconut water

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.
8
Try to test the taste and add seasoning, if necessary.
9
Dressing: Ladle curry into a deep plate and decorate with fragrant knotweed, some fresh peppers and white onion ( sliced).
10
Tips: Must be eaten while hot.
11
Served with crunchy toasted white bread, white cooked rice or fresh noodles.
12
Cook faster with pressure cooker.

1199

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 500 g beef, cut into pieces big like matchbox, 300 g sweet potatoes, peel and sliced them into cube, 1 carrot (optional), 2 large white potatoes (optional), and more.

Yes, Yummy Beef Curry falls under the Soups & Stews 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.

Yummy Beef Curry

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