Yellow Beef Curry (Thai Yellow Curry with Beef)

Ingredients

• 1.2 lb Beef Chuck Top Plate (Thinly sliced against the grain for quick tenderizing)
• 1 tsp Dry Red Chilies (Ground into a fine powder)
• 1 tsp Coriander Seeds (Ground with chilies)
• 1 tsp Cumin Seeds (Ground with chilies)
• 0.5 tsp White Peppercorns (Ground with chilies)
• 2 stalks Lemongrass (White part only, minced)
• 1 inch Fresh Ginger (Peeled and minced)
• 1 inch Galangal (Peeled and minced)
• 1 inch Fresh Turmeric (Peeled and minced)
• 2 pieces Shallots (Finely chopped for paste)
• 3 cloves Garlic (Minced)
• 0.5 tsp Shrimp Paste (Adds umami; optional if allergic to shellfish)
• 1 tsp Salt (For beef cooking liquid)
• 2 tbsp Yellow Curry Paste (homemade) (Prepared from the spices and aromatics above; can substitute store‑bought)
• 2 tbsp Store‑bought Yellow Curry Paste (If you skip making paste from scratch)
• 2 cups Coconut Milk (Full‑fat, shake before opening)
• 4 cups Water (For simmering beef)
• 2 tbsp Fish Sauce (Thai fish sauce for depth)
• 1 tbsp Palm Sugar (Can substitute brown sugar)
• 1 tsp Tamarind Paste (Adjust to taste; can substitute lime juice)
• 2 pieces Waxy Potatoes (new potatoes) (Quartered; waxy type holds shape)
• 1 piece Onion (Medium yellow onion, sliced)
• 1 cup Cherry Tomatoes (Halved; adds fresh pop)

Instructions

1. Make Yellow Curry Paste

   Grind dry chilies, coriander seeds, cumin seeds and white peppercorns in a coffee grinder to a fine powder. In a mortar, pound lemongrass, ginger, galangal, fresh turmeric, salt, shallots, garlic and shrimp paste into a smooth paste, then blend in the ground spice powder until uniform.

   Time: PT15M

2. Slice Beef Thinly

   Trim excess fat from the chuck top plate and slice against the grain into thin strips about ¼ inch thick.

   Time: PT10M

3. Par‑cook Beef

   Place the sliced beef in a large pot, add enough water to just cover, stir in 1 tsp salt and 1 tbsp of the prepared yellow curry paste. Bring to a gentle simmer, skim any foam, and cook for 20‑25 minutes until the beef is fork‑tender.

   Time: PT20M

   Temperature: Medium heat (around 180°F)

4. Start Curry Sauce

   In a separate saucepan, pour 2 cups coconut milk and bring to a boil. Reduce heat to medium‑low, add the remaining 1 tbsp yellow curry paste, and stir continuously until the mixture thickens and the coconut oil separates (about 5 minutes).

   Time: PT5M

   Temperature: Medium‑low

5. Season the Sauce

   Add fish sauce, palm sugar and tamarind paste to the reduced sauce, stirring until dissolved.

   Time: PT5M

6. Add Potatoes and Onion

   Stir in the quartered waxy potatoes and sliced onion. Simmer for 5 minutes; potatoes should be halfway cooked.

   Time: PT5M

   Temperature: Medium

7. Combine Beef and Sauce

   Drain the beef, reserving about 1 cup of the cooking liquid. Return the beef to the pot, add enough reserved liquid to barely submerge, then pour the curry sauce over it. Simmer gently for another 5 minutes until potatoes are tender and flavors meld.

   Time: PT5M

   Temperature: Medium

8. Taste and Adjust

   Sample the curry; add a little more palm sugar for sweetness or extra tamarind paste for brightness if needed.

   Time: PT2M

9. Add Fresh Cherry Tomatoes

   Stir in halved cherry tomatoes and turn off the heat. The residual heat will soften them slightly without overcooking.

   Time: PT1M

10. Serve

    Serve the yellow beef curry hot over steamed jasmine rice. Garnish with fresh cilantro if desired.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Beef Chuck Top Plate: Beef Sirloin, Flank Steak
• Instead of Dry Red Chilies: Paprika, Cayenne pepper
• Instead of Coriander Seeds: Coriander powder
• Instead of Cumin Seeds: Ground cumin
• Instead of White Peppercorns: Black pepper
• Instead of Lemongrass: Lemon zest
• Instead of Fresh Ginger: Ground ginger
• Instead of Galangal: Fresh ginger
• Instead of Fresh Turmeric: Ground turmeric
• Instead of Shallots: Red onion
• Instead of Garlic: Garlic paste
• Instead of Shrimp Paste: Fish sauce (extra), Miso paste
• Instead of Salt: Sea salt
• Instead of Yellow Curry Paste (homemade): Store‑bought Thai yellow curry paste
• Instead of Store‑bought Yellow Curry Paste: Homemade yellow curry paste
• Instead of Coconut Milk: Coconut cream diluted 1:1
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Palm Sugar: Brown sugar, Honey
• Instead of Tamarind Paste: Lime juice
• Instead of Waxy Potatoes (new potatoes): Yukon Gold potatoes
• Instead of Onion: Sweet onion
• Instead of Cherry Tomatoes: Grape tomatoes

Equipment Needed

• Chef's Knife
• Cutting Board
• Coffee Grinder
• Mortar & Pestle
• Large Pot (stockpot)
• Medium Saucepan
• Measuring Spoons
• Ladle
• Rice Cooker (optional) (optional)

Critical Steps — Do Not Skip

• Make the yellow curry paste from scratch
• Par‑cook the thinly sliced beef until fork‑tender
• Reduce the coconut milk with curry paste until oil separates
• Combine beef with sauce and finish cooking

Chef Tips from the Video

• Freeze any leftover homemade curry paste in ice‑cube trays for perfect portion control.
• A quick splash of lime juice just before serving lifts the whole dish.
• If you can’t find galangal, use extra ginger and a pinch of ground coriander for a similar flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Prepare the yellow curry paste ahead and freeze in portioned bags.
• Slice the beef a day before and keep it refrigerated in a sealed container.
• The sauce can be made up to 24 hours ahead; reheat gently before adding beef.