Vietnamese Recipes -  Beef Curry (Caribo)

Ingredients

• 900 g/2 lb stewing beef, cut into 5 cm/2 inch cubes

• 2 tablespoons grated fresh ginger

• 1 large onion, finely chopped

• 6 large garlic cloves, finely chopped

• 3 fresh red chilies, finely chopped

• 3 tablespoons curry powder, preferably Madras

• 2 teaspoons turmeric

• 1 teaspoon sugar

• 1/2 teaspoon ground black pepper

• 2 teaspoons salt

• 3 tablespoons peanut or vegetable oil

• 4 tablespoons fish sauce

• 4 carrots, cut into 2.5 cm/1 inch chunks

• 2 tablespoons corn-flour

• 500 ml/16 fl oz canned unsweetened coconut milk, well stirred

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Method:

1. Combine the beef, ginger, onion, garlic, chilies, curry powder, turmeric, sugar, pepper and 1 teaspoon of the salt. Cover and leave to marinate for 2 hours, or overnight in the refrigerator.

2. Heat the oil in a large, heavy-bottomed saucepan over high heat. Add the marinated beef and stir quickly to seal, about 3 minutes. Add 750 ml/1 1/4 pints hot water, the fish sauce, and the remaining 1 teaspoon salt. Bring to the boil, reduce the heat, cover and simmer until the beef is almost tender, about 1 hour.

3. Add the carrots and simmer, stirring occasionally, for a further 15 minutes.

4. Dissolve the corn-flour in the coconut milk and stir the mixture into the stew. Continue simmering, uncovered, stirring to prevent sticking, until the sauce thickens slightly, about 15 minutes. Ladle the curry into a soup tureen and serve immediately.

Note: Serve as a buffet-style dish, accompanied by steamed rice, rice noodles or French bread. A mixed green salad, tomato salad, or steamed vegetables would also be appropriate.