Vietnamese Curry of Beef Short Ribs

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Preparation info
  • Serves

    6–8

    • Difficulty

      Complex

Appears in

By Dan Hong

Published 2014

  • About

Vietnamese curry is a much milder affair than its Thai or Indian cousins. Pairing a curry with a baguette is also distinctly Vietnamese. We’ve used beef short ribs here, but any protein is suitable, from chicken legs and lamb shanks to beef shin and even goat.

Ingredients

Curry Paste

  • 400 g (14 oz) red Asian shallots, roughly chopped
  • 125 g (

Method

Curry Paste

Put all the ingredients except 100 ml ( fl oz) of the oil and the lime leaves into the bowl of a food processer and whizz until it forms a smooth paste. Heat the remaining oil in a heavy-based saucepan over a high heat, add the paste and im