Vietnamese Curry Beef

 

Portion: 4pax

Time: 45mins + Simmer2hrs / Overnight

Ingredients:

Beef Collar x 1kg (cut into large cubes)

To Marinate:

Fish Sauce x 6tbsp

Olive Oil x 6tbsp

Curry Powder x 3tbsp

Five Spice Powder x 3tbsp

White Pepper x 3tbsp

Lemongrass x 1stalk (finely chopped)

Lime Leaves x 4pcs 

Cloves x 1tbsp

Cinnamon x 2

Fennel Seeds x tbsp

Star Anise x 3pcs

Bay Leaves x 3pcs

Sea Salt x little

Black Pepper x little

To Cook:

Tomato Paste x 2tbsp

Garlic x 6cloves

Shallots x 3pcs (sliced)

Unsalted Butter x 30g

Carrot x 3

Coconut Water x 1L

Coconut Oil x 2tbsp

To Garnish:

Red Onion x 1/2 (finely chopped)

Coconut Flake x 1tbsp

Coconut Paste x 1/2box

Dried Garlic x 1tbsp

Dried Shallot x 1tbsp

Spring Onion x little

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Directions:

1. Cut the beef collar into large cubes. Marinate with all the marinate ingredients overnight or at least for 2 hours.

2. Use a griddle pan. Fry the beef cubes slightly to golden brown. Put it aside.

3. Heat up a stewpot. Fry the tomato paste with unsalted butter. Add in garlic and shallots and fry for 1-2 minutes.

4. Add in carrot and the beef cubes. Fry for about 5 minutes. 

5. Pour in coconut water and coconut oil. Boil for 15 minutes then let it simmer in low heat for 2 hours. 

*If you have time to prepare the night before, after boiling for 15 minutes then let it cool down. Leave it in the fridge overlight. Reheat it before eating the day after. The result will be even better!

6. Sprinkle the garnish ingredients then serve.