Name: Vietnamese beef curry
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 1 white root only, chopped lemongrass stalk; 2 cm, peeled, chopped fresh ginger; 2 cloves, roughly chopped garlic; 2 tablespoon mild curry powder; 750 gram trimmed, cubed beef blade; 2 tablespoon vegetable oil; 2 cup water; 2 star anise; 1 cinnamon quill; 2 cut into large chunks carrots; 400 millilitre can coconut milk; 1 tablespoon, or to taste fish sauce; 1 teaspoon or to taste palm sugar, grated; coriander, vietnamese mint leaves, to serve

Ingredients

1 white root only, chopped lemongrass stalk

2 cm, peeled, chopped fresh ginger

2 cloves, roughly chopped garlic

2 tablespoon mild curry powder

750 gram trimmed, cubed beef blade

2 tablespoon vegetable oil

2 cup water

2 star anise

1 cinnamon quill

2 cut into large chunks carrots

400 millilitre can coconut milk

1 tablespoon, or to taste fish sauce

1 teaspoon or to taste palm sugar, grated

coriander, vietnamese mint leaves, to serve

Method

1.In a food processor, combine lemongrass, ginger, curry powder and garlic. Pulse to form a smooth paste (use a little water if needed).

2.Add marinade to beef in a large bowl, tossing to coat. Marinate in fridge 30 minutes or overnight.

3.Heat oil in large, heavy-based saucepan on high. Add beef and marinade, cook 8-10 minutes, until browned and fragrant. Stir in water and spice. Bring to boil. Reduce heat to low and simmer 30 minutes.

4.Add carrot, coconut mi1k, fish sauce and palm sugar. Simmer for a further hour, until beef is tender. Serve garnished with fresh herbs.