VIETNAMESE BEEF CURRY
SERVES 4
INGREDIENTS
• 1 lemongrass stalk, white root only, chopped• 2 tbsp mild curry powder• 2 garlic cloves, roughly chopped• 2cm fresh ginger, peeled, chopped• 750g beef blade, trimmed, cubed• 2 tbsp vegetable oil• 2 cups water• 2 star anise• 1 cinnamon quill• 2 carrots, cut into large chunks• 400ml can coconut milk• 1 tbsp fish sauce• 1 tsp palm sugar• Coriander and Vietnamese mint leaves, to serve METHOD
1 In a food processor, combine lemongrass, curry powder, garlic and ginger. Pulse to form a smooth paste (use a little water if needed). 2 Add paste to beef in a large bowl, tossing to coat. Marinate 30 minutes or overnight. 3 Heat oil in large heavy-based saucepan on high. Add beef, frying 8-10 minutes until browned and fragrant. 4 Add water, star anise and cinnamon, and bring to boil. Reduce…
