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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. In the same pot, add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add Vietnamese curry paste and stir-fry for 1 minute, coating the bottom of the pot.
4. Pour in coconut milk and beef stock, stirring well to combine with the curry paste.
5. Return beef to the pot and add lemongrass, dried red chilies, fish sauce, palm sugar, salt, and white pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until beef is very tender.
7. Add potatoes, onions, and carrots. Stir well and continue simmering uncovered for 30 minutes until vegetables are tender.
8. Taste and adjust seasoning with fish sauce, palm sugar, salt, and white pepper as needed.
9. Remove from heat and stir in lime juice. Remove lemongrass stalks and dried chilies if desired.
10. Ladle curry into bowls and garnish generously with fresh Thai basil leaves. Serve immediately with jasmine rice.

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