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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 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Serving Size 6 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.