Vietnamese-Style Beef Curry

Ingredients

• 800 g beef (shoulder, pre‑cut)
• 3 Carrots
• 1 red bell pepper
• 2.5 cm fresh ginger
• 2 Garlic cloves
• 3 onions
• 2 tbsp plant oil
• 2 tbsp red curry paste
• 400 ml beef broth
• 3 tomatoes
• 4 tbsp plain yogurt
• Salt
• black pepper (ground)
• lime juice
• coriander (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑sized pieces. Peel the carrots and slice thinly. Wash the bell pepper, halve it, remove seeds and white membranes, then cut into narrow strips. Peel and finely chop the ginger, garlic, and onions.

2. 2.

   In a pot brown the meat in batches until all sides are crisp, then set aside.

3. 3.

   Sauté the onion with garlic and ginger in the remaining fat, stir in the curry paste, return the meat, and pour in the broth. Simmer over medium heat for about 40 minutes.

4. 4.

   Meanwhile, blanch the tomatoes, cool, peel, quarter, seed, and finely chop them. Add the carrots and bell pepper to the pot and simmer another 20–30 minutes.

5. 5.

   Stir in the yogurt and season with salt, pepper, and lime juice. Serve garnished with coriander.