Simple Beef Curry Viet Coconut Milk

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This easy beef back-scratch is infused with Vietnamese flavours. Roti might not exist the traditional accessory, just it's so good! A groovy meal for cold evenings (also very adept for lunch the next day!).

Did you call up my promise from last week for another recipe to utilise upward the lemongrass paste? Well, here it is!

I'll be the start to acknowledge that this meal looks VERY brown! Brown and beige foods always end up tasting the best though, don't you think?! Coriander adds a dainty pop of freshness and colour. Try using a little parsley instead if you're not keen on coriander.

This is quite a mild beefiness curry. If you lot similar a flake of heat, increase the corporeality of back-scratch pulverisation or utilize one with chilli in it.

I'm slowly adding to the Y.U.M curry collection! What back-scratch do you lot think I should work on next?

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VIETNAMESE-STYLE Beef CURRY

This easy beef curry is infused with Vietnamese flavours. Roti might not be the traditional accessory, but it's and so good!

QUICK Impress

Back-scratch

• 600 g beef rump steak (1lb 5oz)
• two carrots
• 1 brown onion
• 3 tsp peanut oil, divided
• 2 Tbsp tomato paste
• i 1/two Tbsp lemongrass paste
• 2 tsp finely grated ginger
• 1 1/2 tsp curry pulverisation
• 500 ml beef stock (17 fl.oz)
• 400 ml lite coconut milk (13.5fl.oz)
• 1 1/2 Tbsp brown carbohydrate
• one beef stock cube
• 200 k greenish beans (7oz)
• two Tbsp cornflour dissolved in 2 Tbsp water
• 1 one/2 Tbsp fish sauce

TO SERVE

• 4 garlic roti
• 250 k microwave pouch long grain rice (8.8oz)
• Large handful fresh coriander (optional)

1. PREPARE INGREDIENTS

   Die steak into 2cm (0.8in) pieces and season with salt and pepper. Cutting carrots into small cubes and finely die onion.

2. MAKE Curry

   Heat 1 teaspoon peanut oil in a big non-stick pot on medium-high. Add one-half the diced steak and cook until browned all over. Remove onto a plate. Add another teaspoon oil, brown remaining steak and place on plate. (Cooking half the steak at a time means the pot isn't so crowded and beef will dark-brown rather than stew!)

3. Reduce heat to medium. Add last teaspoon of oil to pot, followed past carrots and onion. Cook until tender (3-4 minutes). Stir in tomato plant paste, lemongrass paste, ginger and curry powder. Cook for 2 minutes. Add steak back into pot together with beef stock, coconut milk, carbohydrate and crumbled stock cube. Simmer rapidly for 15 minutes.

4. While back-scratch simmers, trim ends off beans. When fifteen minutes is up, add beans, cornflour mixture and fish sauce. Simmer curry for a farther ten minutes, or until sauce has thickened to your liking and beans are tender.

5. PREPARE SERVING INGREDIENTS

   Estrus a large frying pan on medium-loftier. Chop-chop pan fry roti until warm and lightly browned. Microwave rice according to instructions on packet.

6. SERVE

   Split rice between individual serving bowls. Top with back-scratch and garnish with coriander. Serve with roti on the side.

WINE Match: Try a Pinot Noir.
GLUTEN-FREE Choice: Employ gluten-free stock and stock cube. Brand sure you use gluten-gratuitous cornflour and bank check fish sauce is gluten-gratis. If you can't find gluten-complimentary roti, you tin leave these out and increase the quantity of rice to 2 packets instead.
INGREDIENT SWAPS / NOTES: Yous can adjust the amount of curry powder and fish sauce to suit your tastes. I've used less rice than usual given the roti besides provides plenty of carbs. Feel complimentary to utilise one or the other, if you lot prefer (increment rice to 2 packets).
STORING AND REHEATING: Store private portions of rice and curry in the fridge. Continue roti separate. Both curry and roti can be reheated in the microwave. Add coriander just before serving.

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Source: https://www.yourultimatemenu.com/beef-curry/

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