Vietnamese beef curry (cari bo)

Name: Vietnamese beef curry (cari bo)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 5
Cuisine: En
Ingredients: 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

Main Dish

Very Easy

1 h 30 m

Preparation

Preparation15 min

Cook time1 h 15 m

Combine the beef, ginger, onion, garlic, chilies, curry powder, turmeric, sugar, pepper, and 1 tsp of the salt.
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.
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.
Bring to the boil, reduce the heat, cover and simmer until the beef is almost tender, about 1 hour.
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.
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.