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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. In the same pot, add minced garlic and lemongrass, stir-fry until fragrant, about 1 minute.
3. Add Vietnamese curry paste and stir-fry for 2 minutes until the oil begins to separate.
4. Pour in coconut milk and beef stock, stirring well to combine. Add fish sauce and palm sugar.
5. 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.
6. Add quartered onions and potato chunks. Stir well and continue simmering, covered, for 20 minutes until potatoes are tender.
7. Add quartered tomatoes and halved long red chilies. Simmer for 5 minutes, uncovered.
8. Stir in lime juice and adjust seasoning with fish sauce and salt to taste. Taste and balance the flavors.
9. Transfer to a serving bowl, garnish with fresh Thai basil sprigs. Serve hot with jasmine rice.

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