Vietnamese cuisine is a delightful blend of flavors, and one dish that truly stands out is the Vietnamese Lemongrass Beef Curry with Coconut and Chili. This dish is a symphony of fragrant herbs, tender beef, and creamy coconut milk, creating an explosion of taste that will transport your taste buds straight to the bustling streets of Vietnam. Perfect for cozy dinners or gatherings with friends, this curry is comfort food at its finest.

Why Make This Recipe

There are countless reasons to make this Vietnamese Lemongrass Beef Curry! Firstly, the ingredients are bursting with flavor, thanks to the rich lemongrass and aromatic spices. It’s a one-pot meal that lets you enjoy the cooking process without fussing over multiple dishes. Moreover, the combination of beef, spices, and coconut milk offers a wonderful balance of savory and slightly sweet notes, making it a hit with everyone. Whether you’re an experienced chef or a novice, this recipe is approachable and incredibly satisfying.

How to Make Vietnamese Lemongrass Beef Curry with Coconut & Chili

Ingredients:

2 lbs beef stew meat (chuck or brisket), cut into chunks
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2-inch piece of fresh lemongrass, trimmed and smashed
2 Thai bird’s eye chilies (or any small red chili), chopped
1-inch piece of ginger, peeled and minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tbsp fish sauce
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 tbsp brown sugar
1 cup beef broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Fresh lime wedges, for serving
2 cups jasmine rice
4 cups water
1 tbsp butter or oil
Salt, to taste

Directions:

Prepare the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches for 5-7 minutes, making sure all sides are seared. Remove the beef from the pot and set aside.
Cook the Aromatics: In the same pot, add the chopped onion and sauté for 5-6 minutes until soft and golden. Add the minced garlic, lemongrass, ginger, and chopped chilies. Stir-fry for 2 minutes until fragrant.
Add the Spices and Liquids: Stir in ground coriander, cumin, and turmeric. Let the spices bloom for about 1 minute. Return the browned beef to the pot and mix with the aromatics and spices. Pour in the coconut milk, diced tomatoes, fish sauce, beef broth, and brown sugar. Stir to combine and bring to a simmer.
Simmer: Reduce the heat to low and cover the pot. Let the curry simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, adding more beef broth or water if needed.
Cook the Rice: While the curry is simmering, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, a pinch of salt, and butter (or oil). Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and cooked through.
Serve: Spoon the jasmine rice onto plates and ladle the Vietnamese Lemongrass Beef Curry over the top. Garnish with fresh cilantro and a squeeze of lime juice.

How to Serve Vietnamese Lemongrass Beef Curry

This delicious curry is best enjoyed hot and served over a bed of fluffy jasmine rice. The rice absorbs the rich flavors of the curry, creating a delightful balance in every bite. Don’t forget to garnish with fresh cilantro and a wedge of lime for that extra zing!

How to Store Vietnamese Lemongrass Beef Curry

To store the leftovers, let the curry cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat it on the stove or in the microwave until warmed through.

Tips to Make Vietnamese Lemongrass Beef Curry

For a spicier kick, do not deseed the chilies or add more chilies to the curry.
Letting the curry simmer longer allows the flavors to deepen; just be sure to monitor the liquid levels.
Use fresh ingredients for the best flavor; especially with lemongrass as its freshness truly enhances the dish.

Variation

For a lighter version, you can substitute chicken or tofu for beef. You can also experiment with adding more vegetables like bell peppers, carrots, or potatoes to make it heartier and more nutritious.

FAQs

1. Can I freeze the Vietnamese Lemongrass Beef Curry?
Yes, it freezes well! Just make sure to let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

2. Can I use a different type of meat?
Absolutely! This recipe works well with chicken, pork, or even seafood. Just adjust the cooking time accordingly.

3. What if I can’t find lemongrass?
If you can’t find fresh lemongrass, you can use lemongrass paste as a substitute; however, fresh is always better for flavor.

Vietnamese Lemongrass Beef Curry with Coconut & Chili

A vibrant and flavorful Vietnamese curry made with tender beef, aromatic spices, and creamy coconut milk, served over fluffy jasmine rice.

Prep Time 20

Cook Time 2

Total Time 2 20

Serving Size servings

Ingredients

For the Curry

2 lbs beef stew meat (chuck or brisket), cut into chunks Use your preferred cut of beef for stewing.
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 inch piece of fresh lemongrass, trimmed and smashed Fresh lemongrass is essential for flavor.
2 Thai bird’s eye chilies chopped Adjust based on preferred spice level.
1 inch piece of ginger, peeled and minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tbsp fish sauce
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 tbsp brown sugar
1 cup beef broth Add more as needed during cooking.
Salt and pepper, to taste

For the Rice

2 cups jasmine rice Rinse before cooking.
4 cups water
1 tbsp butter or oil
Salt, to taste

Instructions

Preparation

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches for 5-7 minutes, making sure all sides are seared. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté for 5-6 minutes until soft and golden. Add the minced garlic, lemongrass, ginger, and chopped chilies. Stir-fry for 2 minutes until fragrant.

Cooking

Stir in ground coriander, cumin, and turmeric. Let the spices bloom for about 1 minute. Return the browned beef to the pot and mix with the aromatics and spices.
Pour in the coconut milk, diced tomatoes, fish sauce, beef broth, and brown sugar. Stir to combine and bring to a simmer.
Reduce the heat to low and cover the pot. Let the curry simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, adding more beef broth or water if needed.

Cooking the Rice

While the curry is simmering, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil.
Add the rinsed rice, a pinch of salt, and butter (or oil). Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and cooked through.

Serving

Spoon the jasmine rice onto plates and ladle the Vietnamese Lemongrass Beef Curry over the top. Garnish with fresh cilantro and a squeeze of lime juice.

Notes

For a spicier kick, do not deseed the chilies or add more chilies to the curry. Letting the curry simmer longer allows the flavors to deepen; just be sure to monitor the liquid levels. Use fresh ingredients for the best flavor; especially with lemongrass as its freshness truly enhances the dish.