Vietnamese Beef Curry

• 2 tbsp vegetable oil
• 1 1/2 lbs beef chuck steak, trimmed and cubed
• 1 None large onion, peeled and sliced
• 4 cloves garlic, peeled and minced
• 2 None long red chilies, cut into large pieces
• 2 pieces ginger, peeled, grated
• 1/2 tbsp curry powder
• 2 tsp sugar
• 2 tsp turmeric
• 2 None carrots, peeled and sliced
• 1 None (15-oz) can coconut milk
• 1 None (15-oz) can chopped tomatoes
• 1 cup water
• 1 tbsp fish sauce
• None None Cilantro leaves, torn baguette, lime wedges, to serve

1. Heat the oil in a large saucepan over high heat. Cook the beef in 2-3 batches, for 5-6 mins each batch, turning until browned all over. Remove from the pan and set aside.
2. Reduce the heat to medium. Saute the onion for 3-4 mins, until lightly golden. Stir in the garlic, chili, ginger, curry powder, sugar, and turmeric. Cook for 1-2 mins, until fragrant.
3. Return the beef to the pan with the carrot, stirring, for 1 min, to coat in the spices.
4. Add the coconut milk, tomato, water, and fish sauce. Bring to a boil. Reduce the heat to low and simmer covered, for 40-45 mins, until the beef is tender.
5. Serve topped with cilantro leaves, a torn baguette for dipping, and lime wedges.

vegetable oil, beef chuck steak, onion, garlic, long red chilies, ginger, curry powder, sugar, turmeric, carrots, coconut milk, tomatoes, water, fish sauce, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27191 (may not work)