Vietnamese Beef Curry

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Create the aromatic base
   In the same pot, add the remaining tablespoon of oil. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic, ginger, and lemongrass, and cook for another 2 minutes until fragrant.
3. Build the curry
   Add the curry powder and turmeric to the pot and stir continuously for 1 minute to toast the spices. Return the beef to the pot along with any accumulated juices. Pour in the coconut milk, beef broth, and fish sauce. Add the bay leaves and bring to a boil.
4. Simmer the curry
   Once boiling, reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is almost tender. Stir occasionally to prevent sticking.
5. Add vegetables
   Add the carrots and potatoes to the pot. Continue to simmer, covered, for an additional 30-40 minutes, until the vegetables and beef are completely tender.
6. Adjust seasoning
   Remove the bay leaves. Taste the curry and adjust seasoning with additional fish sauce or salt if needed. If the curry is too thick, add a little water; if too thin, simmer uncovered for a few more minutes to reduce.
7. Serve
   Ladle the curry into bowls over steamed jasmine rice. Garnish with fresh cilantro and Thai basil leaves. Serve with crusty French bread (bánh mì) on the side for dipping.