Yellow Curry
This weeknight-friendly Thai yellow beef curry brings authentic flavour to the table in under an hour, without the need for a pressure cooker. By thinly slicing tender chuck beef, you achieve fork-tender results in record time while maintaining moist, flavourful meat. Infused with a rich, aromatic blend of spices and balanced by tangy tamarind and fresh cherry tomatoes, this vibrant curry is pure, soul-warming comfort.
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Thinly slicing the beef, as you would for a stir-fry, is the key trick to achieving fork-tender results in less than 30 minutes.
The curry sauce and beef are cooked separately to maintain the vibrant colour of the sauce and avoid incorporating impurities from the boiling beef.
Waxy potatoes such as new potatoes or nuggets are recommended; avoid starchy potatoes as they tend to disintegrate during the cooking process.
Cherry tomatoes added at the final stage provide bursts of freshness that cut through the richness of the coconut-based sauce, ensuring a perfectly balanced dish.
Prepare Beef
Thinly slice the beef into strips, add to a pot with enough water to submerge, season with salt and a tablespoon of curry paste, and simmer for 20 to 25 minutes until tender.
Cook Curry Paste
Boil a portion of coconut milk in a separate pot, add the yellow curry paste, and sauté over medium-low heat until the coconut oil separates and the paste is fragrant.
Make Curry Sauce
Stir the remaining coconut milk, fish sauce, palm sugar, and half of the tamarind paste into the paste, bringing to a boil until fully dissolved.
Simmer Potatoes and Onions
Add the potatoes and onion strips to the curry sauce, simmering gently for 5 minutes, then turn off the heat until the beef is ready.
Combine and Finish
Add the cooked beef strips and some of the beef cooking liquid to the curry sauce, simmering for 5 more minutes until the potatoes are tender and the beef is well incorporated.
Season and Serve
Adjust the final seasoning with extra fish sauce, palm sugar, and tamarind paste if needed, stir in the cherry tomatoes, and serve immediately with jasmine rice.
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Ingredients
| Dried Chilies | 10 g |
| Coriander Seeds | 1 tbsp |
| Cumin Seeds | 1 tsp |
| White Peppercorns | ½ tsp |
| Lemongrass | 1 stalk |
| Ginger | 1 piece |
| Galangal | 1 piece |
| Fresh Turmeric | 1 piece |
| Salt | ½ tsp |
| Shallots | 3 |
| Garlic | 5 cloves |
| Curry Powder | 1 tbsp |
| Shrimp Paste | 1 tsp |
| Beef Chuck Top Plate | 500 g |
| Coconut Milk | 800 ml |
| Fish Sauce | 2 tbsp |
| Palm Sugar | 2 tbsp |
| Tamarind Paste | 1 tbsp |
| Nugget Potatoes | 200 g |
| Onion | 1 |
| Cherry Tomatoes | 10 |
