Quick Cơm Cà Ri Bò (Speedy Vietnamese Beef Curry)
75% chuẩn vị · Vietnamese
A simplified and faster version of Vietnamese beef curry, using pre-cut beef and fewer aromatics, perfect for a weeknight meal. Still captures the essential flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef stew meat1.5 lbs
- Small potatoes1 lb
- Baby carrots1 cup
- Yellow onion1 medium
- Garlic3 cloves
- Lemongrass paste1 tbsp
- Coconut milk1 can (13.5 oz)
- Chicken broth1.5 cups
- Fish sauce1.5 tbsp
- Vietnamese curry powder2 tbsp
- Chili flakes1/2 tsp (optional)
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Jasmine rice2 cups
- Fresh cilantro or basilfor garnish
Các bước
- 1
Cut beef into 1-inch cubes. Halve or quarter small potatoes. Mince garlic. Chop onion.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes. Remove and set aside.
- 3
Add onion to the pot and cook until softened. Add minced garlic and lemongrass paste, cook for 1 minute until fragrant.
- 4
Stir in Vietnamese curry powder and chili flakes (if using). Cook for 30 seconds.
- 5
Return beef to the pot. Add coconut milk, chicken broth, and fish sauce. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 6
Add potatoes and baby carrots. Continue to simmer, covered, for another 20-25 minutes, or until beef and vegetables are tender.
- 7
Season with salt and black pepper to taste.
- 8
Cook jasmine rice while the curry finishes.
- 9
Serve the curry hot over rice, garnished with fresh herbs.
