Vietnamese Lemongrass Coconut Beef Curry

By Sprig Originals ✓ · cooked up in Sprig

Chuck roast braised low and slow in a golden broth built on bruised lemongrass, toasted curry powder and coconut milk, with carrots and potatoes that soak up the sauce. It lands somewhere between a curry and a stew — loose enough to spoon over rice, rich enough to mop up with a torn baguette. Most of the work is 20 minutes of prep; the oven or the stovetop does the rest.

Ingredients

• 3 lb boneless beef chuck roast, cut into 1½-inch cubes
• 3 tbsp Madras or Vietnamese-style curry powder
• 4 cloves garlic, finely minced
• 1 tbsp finely grated fresh ginger
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1½ tsp kosher salt

• 3 tbsp neutral oil, such as canola
• 1 tsp annatto seeds (optional, for color)
• 3 stalks lemongrass
• 2 medium shallots, thinly sliced
• 1 medium yellow onion, cut into 1-inch wedges
• 1 tbsp tomato paste
• 2 bay leaves
• 1 star anise pod
• 3 cups low-sodium chicken or beef broth
• 1 13.5-oz can full-fat coconut milk
• 1 tbsp fish sauce, plus more to taste
• 1 tsp sugar, plus more to taste

• 1 lb Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• 3 large carrots, peeled and cut into 1-inch diagonal pieces

• 1 crusty baguette, or 4 cups steamed jasmine rice
• 1/2 cup cilantro leaves
• 3 scallions, thinly sliced
• 1 lime, cut into wedges
• 1 Thai chili or jalapeño, thinly sliced (optional)
• Freshly ground black pepper

Instructions

1. Pat the beef cubes dry and put them in a large bowl. Add 2 tablespoons of the curry powder, the minced garlic, ginger, 2 tablespoons fish sauce, 1 tablespoon sugar, and 1½ teaspoons kosher salt. Mix with your hands until every piece is coated, then cover and let sit at room temperature 30 minutes (or refrigerate up to 12 hours for deeper flavor).
2. Prep the lemongrass: trim off the dry tops and root ends. Take 2 stalks, bruise them firmly along their length with the back of a knife or a rolling pin until they splinter, then cut into 3-inch lengths — these go into the pot whole. Peel the tough outer layers off the third stalk and mince the tender pale core very finely (about 2 tablespoons).
3. If using annatto, warm 3 tablespoons oil with the annatto seeds in a Dutch oven over medium-low heat for 2 to 3 minutes, until the oil turns deep orange. Strain out and discard the seeds, returning the oil to the pot. Otherwise just heat the oil.
4. Raise heat to medium-high. Sear the beef in 2 or 3 batches, leaving space between the pieces, about 3 minutes per side until well browned. The marinade will want to catch — keep it moving and lower the heat if the spices darken past deep brown. Transfer each batch to a plate.
5. Reduce heat to medium. Add the sliced shallots, onion wedges and minced lemongrass to the pot with the rendered fat and cook 4 to 5 minutes, scraping the browned bits off the bottom, until softened and fragrant.
6. Add the remaining 1 tablespoon curry powder and the tomato paste. Stir constantly for 60 to 90 seconds — the paste should darken and the curry powder should smell toasted, not raw.
7. Return the beef and any juices to the pot. Add the bruised lemongrass pieces, bay leaves, star anise, and the broth. Bring to a boil, then reduce to the barest simmer, cover, and cook 1 hour 15 minutes, stirring once or twice. (Alternatively, transfer the covered pot to a 325°F oven for the same time.)
8. Shake the can of coconut milk well and stir in about two-thirds of it, along with 1 tablespoon fish sauce and 1 teaspoon sugar. Add the potatoes and carrots, pushing them under the liquid. Cover and simmer another 35 to 45 minutes, until the beef shreds easily under fork pressure and the potatoes are tender but still holding their shape.
9. Uncover and stir in the remaining coconut milk. Simmer uncovered 10 minutes to thicken slightly — the sauce should coat a spoon but stay pourable. Fish out and discard the lemongrass pieces, bay leaves and star anise.
10. Taste and adjust: fish sauce for salt and depth, a pinch of sugar for roundness, a squeeze of lime if it feels heavy. Finish with plenty of black pepper. Let the curry rest off the heat 10 minutes so the fat rises and the flavors settle.
11. Ladle into wide bowls and top with cilantro, scallions and chili. Serve with torn baguette for dipping or over jasmine rice, with lime wedges on the side.

Chef's tips

Nutrition (per serving, estimated)

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