Hi guys! It seemed so long ago since I last posted (only last week lol)! I have been busy with a project and I haven't had time to post anything up. I have been using my old point and shoot camera so some photos don't do any justice lol.
Today I like to share you with something my mum cooks about once a month whenever I come over for dinner. She likes this as much as I do. It is called Vietnamese Beef Curry or Cari Bo. It is simply slowly cooked beef brisket in a nice mouth watering spicy coconut soup with cooked carrots and potatoes. I usually eat this in a large bowl, served with 3 small potatoes, not so much carrots and chunks of beef brisket ladled over with the spicy coconut soup. Usually it is eaten with rice noodles, french bread or even rice. I personally like Cari Bo served with toasted french bread dipped into the curry soup. I think it is a South Vietnamese thing. Sometimes I sandwich the beef brisket, potato and carrots in the bread and dunk it into the sauce and eat like that. I get so full .....and I am so satisfied!!
I hadn't had time to ask mum for the recipe but I found a recipe from 101rcookingrecipes.
Vietnamese Beef Curry (Cari Bo)
900g / 2 lb stewing beef, cut into 5cm / 2 inch cubes
2 tbsp grated fresh ginger
1 large onion, finely chopped
6 large garlic cloves, finely chopped
3 fresh red chilies, finely chopped
3 tbsp curry powder, preferably Madras
2 tsp turmeric
1 tsp sugar
1/2 tsp ground black pepper
2 tsp salt
3 tbsp peanut or vegetable oil
4 tbsp fish sauce
4 carrots, cut into 2.5cm / 1 inch chunks
2 tbsp cornflour
500ml / 16 fl oz canned unsweetened coconut milk, well stirred
Method :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 tsp 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.