Vietnamese beef curry (cari bo)

(5.00/5 - 3 votes)


- 900 g / 2 libras stewing beef, cut into 5cm / 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 2.5cm / 1 inch chunks
- 2 tablespoons cornflour
- 500 ml / 16 fl oz canned unsweetened coconut milk, well stirred


Step 1

Combine the beef, ginger, onion, garlic, chilies, curry powder, turmeric, sugar, pepper, and 1 tsp of the salt.

Step 2

Cover and leave to marinate for 2 hours, or overnight in the refrigerator. Heat the oil in a large, heavy-bottomed saucepan and high heat.

Step 3

Add the marinated beef and stir quickly to seal, about 3 minutes. Add 750ml / 1.25 pints hot water, the fish sauce, and the remaining 1 teaspoon salt.

Step 4

Bring to the boil, reduce the heat, cover and simmer until the beef is almost tender, about 1 hour.

Step 5

Add the carrots and simmer, stirring occasionally, for a further 15 minutes. Dissolve the cornflour in the coconut milk and stir the mixture into the stew.

Step 6

Continue simmering, uncovered, stirring to prevent sticking, until the sauce thickens slightly, about 15 minutes.

Step 7

Ladle the curry into a soup tureen and serve immediately.


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