Quick Vietnamese Beef & Potato Curry
A comforting and aromatic Vietnamese beef curry featuring tender slices of beef and soft potatoes in a rich coconut milk broth, seasoned with red curry paste and fresh herbs.
Ingredients
- Lean Beef Sirloin200 g
- Fish Sauce1 tbsp
- Onion50 g
- Garlic2 cloves
- Light Coconut Milk180 ml
- Lemongrass1 stalk
- Olive Oil5 ml
- Potato150 g
- Red Curry Paste20 g
- Basil10 g
- Cilantro10 g
Instructions
- 1Step 1
Step 1: Thinly slice the beef sirloin against the grain. Dice the potato into 1/2 inch cubes. Mince the onion and garlic. Bruise the lemongrass stalk with the back of a knife.
- 2Step 2
Step 2: Heat olive oil in a pot or deep skillet over medium-high heat. Add minced onion and garlic, and sauté for 1-2 minutes until fragrant.
- 3Step 3
Step 3: Add red curry paste and cook for 1 minute, stirring constantly, until aromatic. Add the sliced beef and cook for 2-3 minutes until browned on all sides.
- 4Step 4
Step 4: Stir in the diced potato, light coconut milk, bruised lemongrass, and fish sauce. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until potatoes are tender and beef is cooked through.
- 5Step 5
Step 5: Remove lemongrass stalk. Stir in fresh basil and cilantro just before serving. Serve hot.
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