Vietnamese beef curry

A mild, fragrant curry.

For the marinade

1 Tbsp	Curry powder, use up to 2 Tbsp
2 Tbsp	Lemon grass paste
2 Tbsp	Water
1 piece	Root ginger, 3cm long, peeled and chopped
3	Garlic cloves, chopped

For the beef

1 kg	Blade steak (Main)
2 Tbsp	Canola oil
1 cup	Water
2	Star anise
2	Cinnamon sticks
1 can	coconut milk, 400g
1 Tbsp	Fish sauce
2 tsp	Palm sugar, or brown sugar
2 large	Carrots

Directions

1. Combine the marinade ingredients in a small blender. Mix until a paste forms.
2. Trim the beef and cut into 3cm cubes. Place in a plastic bag and add the marinade. Move the meat around to ensure the beef is well coated. Refrigerate for at least 1 hour.
3. Heat the oil in a heavy saucepan. Add the beef and marinade and stir-fry for 5 minutes, until browned. Mix in the water, star anise and cinnamon stick. Bring to the boil then cover and simmer gently for 30 minutes.
4. Add the coconut milk, fish sauce and sugar. Peel and cut the carrot into 2cm rounds. Add to the meat. Cover and simmer for 1 hour, until the beef is tender.
5. Great served garnished with fresh herbs such as Vietnamese mint, coriander and basil.

More of Jan's curry recipes

• Calcutta chicken
  
• Fragrant lamb curry