Vietnamese Coconut Milk Beef Brisket Curry越南椰漿牛腩咖喱
A fragrant Vietnamese-style curry featuring slow-braised beef brisket in a luscious coconut milk and curry paste base. The dish combines aromatic spices with the sweetness of coconut, creating a complex and deeply satisfying sauce. Tender beef melts in the mouth while fresh herbs provide brightness.
01Ingredients
- 800g beef brisket, cut into 4cm chunks
- 3tbsp Vietnamese curry paste
- 400ml coconut milk
- 200ml beef stock
- 3tbsp fish sauce
- 2tbsp palm sugar
- 3 medium potatoes, cubed
- 2 medium onions, quartered
- 2 medium carrots, cut into batons
- 3 cloves garlic, minced
- 1tbsp ginger, minced
- 2tbsp vegetable oil
- 2 stalks lemongrass, bruised
- 3 whole dried red chilies
- 1tsp salt
- 0.5tsp white pepper
- 15g fresh Thai basil leaves
- 1tbsp lime juice
Nutrition (per serving)612kcal
- Protein42.5g
- Carbs35.8g
- Fat32.2g
Fiber 5.2 gSodium 1847 mg
02Steps
- Heat oil in a large pot over medium-high heat. Working in batches, brown beef brisket on all sides until golden. Remove and set aside.
- In the same pot, add garlic and ginger, stirring for 30 seconds until fragrant.
- Add Vietnamese curry paste and stir-fry for 1 minute, coating the bottom of the pot.
- Pour in coconut milk and beef stock, stirring well to combine with the curry paste.
- Return beef to the pot and add lemongrass, dried red chilies, fish sauce, palm sugar, salt, and white pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until beef is very tender.
- Add potatoes, onions, and carrots. Stir well and continue simmering uncovered for 30 minutes until vegetables are tender.
- Taste and adjust seasoning with fish sauce, palm sugar, salt, and white pepper as needed.
- Remove from heat and stir in lime juice. Remove lemongrass stalks and dried chilies if desired.
- Ladle curry into bowls and garnish generously with fresh Thai basil leaves. Serve immediately with jasmine rice.
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