Vietnamese Coconut Milk Beef Brisket Curry越南椰漿牛腩咖喱
A fragrant Vietnamese-style curry featuring tender braised beef brisket in a luscious coconut milk-based sauce infused with Vietnamese curry spices, aromatics, and a hint of lime. The dish combines the richness of coconut with the depth of curry, creating a comforting and aromatic meal.
01Ingredients
- 800g Beef brisket, cut into 4cm chunks
- 400ml Coconut milk
- 200ml Beef stock
- 3tbsp Vietnamese curry paste
- 2tbsp Fish sauce
- 2 medium Onions, quartered
- 4 medium Potatoes, cut into chunks
- 3 clove Garlic, minced
- 1tbsp Lemongrass, minced
- 2tbsp Peanut oil
- 1tbsp Palm sugar
- 2 medium Tomatoes, quartered
- 1tbsp Lime juice
- 4 sprig Thai basil
- 2 whole Long red chilies, halved
- 1tsp Salt
- 0.5tsp White pepper
Nutrition (per serving)687kcal
- Protein42.5g
- Carbs38.2g
- Fat38.1g
Fiber 6.8 gSodium 1089 mg
02Steps
- Heat peanut oil in a large pot or Dutch oven over medium-high heat. Season beef brisket with salt and white pepper, then brown in batches until golden on all sides, about 3 minutes per batch. Set aside.
- In the same pot, add minced garlic and lemongrass, stir-fry until fragrant, about 1 minute.
- Add Vietnamese curry paste and stir-fry for 2 minutes until the oil begins to separate.
- Pour in coconut milk and beef stock, stirring well to combine. Add fish sauce and palm sugar.
- Return the browned beef brisket to the pot. Bring to a simmer, then reduce heat to low and cover partially. Simmer for 45 minutes until beef is tender.
- Add quartered onions and potato chunks. Stir well and continue simmering, covered, for 20 minutes until potatoes are tender.
- Add quartered tomatoes and halved long red chilies. Simmer for 5 minutes, uncovered.
- Stir in lime juice and adjust seasoning with fish sauce and salt to taste. Taste and balance the flavors.
- Transfer to a serving bowl, garnish with fresh Thai basil sprigs. Serve hot with jasmine rice.
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