Vietnamese Coconut Milk Beef Brisket Curry

Ingredients

Instructions

1. 1

   Heat oil in a large pot over medium-high heat. Working in batches, brown beef brisket on all sides until golden. Remove and set aside.

2. 2

   In the same pot, add garlic and ginger, stirring for 30 seconds until fragrant.

3. 3

   Add Vietnamese curry paste and stir-fry for 1 minute, coating the bottom of the pot.

4. 4

   Pour in coconut milk and beef stock, stirring well to combine with the curry paste.

5. 5

   Return beef to the pot and add lemongrass, dried red chilies, fish sauce, palm sugar, salt, and white pepper.

6. 6

   Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until beef is very tender.

7. 7

   Add potatoes, onions, and carrots. Stir well and continue simmering uncovered for 30 minutes until vegetables are tender.

8. 8

   Taste and adjust seasoning with fish sauce, palm sugar, salt, and white pepper as needed.

9. 9

   Remove from heat and stir in lime juice. Remove lemongrass stalks and dried chilies if desired.

10. 10

    Ladle curry into bowls and garnish generously with fresh Thai basil leaves. Serve immediately with jasmine rice.