Beef Curry

One of the numerous delectable dishes from Khmer Krom is curry beef with mango, eggplant, potato, and coconut sauce. My dad’s great uncle, who was an amazing cook, informed him that in the past, they used water buffalo meat to make this soup, and the mango was used to soften the tough flesh.

Ingredients
1-1/2 lbs (675 gram) of Beef chuck or beef stew, cut chunks bite sizes
1 Tablespoon of soy sauce
1 Tablespoon of fish sauce
1 Tablespoon of sugar
1 Teaspoon of paprika
2 Tablespoons of curry powder
1 Teaspoon of salt
1/4 Teaspoon of black pepper
2 Tablespoons of vegetable oil
3 Cloves garlic, minced
1 Yellow onion, sliced
1/4 Cup fresh or frozen minced lemon grass
2 Kaffir lime leaf
1 Cup of coconut milk
4 Cups of water
2 Large white potatoes, peeled and cut chunks
2 Asian eggplant, peeled and sliced thin
2 green or ripe mango peeled, seeded and sliced chunks