Ingredients
- 2 tbsp olive oil or neutral-flavoured oil
- 1.2 kg (2 lb 10 oz) beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces
- 1 lemongrass stalk, finely chopped (optional)
- 1 brown onion, finely diced
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
- ½ cup (115 g) yellow curry paste (see note 1)
- 600 ml (20½ fl oz) canned coconut milk (see note 2)
- 1 tbsp brown sugar
- 2 tbsp fish sauce (or tamari or all-purpose soy sauce)
- Juice of 1 lime
TO SERVE
- Steamed jasmine rice
- Lime wedges
- Roasted, crushed peanuts or crushed papadums
- ½ bunch Thai basil, leaves picked (optional)
- Freshly sliced bird’s eye chilli (optional)
Instructions
- Brown the beef – Heat the oil in a large, heavy-based frying pan over medium–high heat.
- Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.
- Add the veggies – To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.
- Add the remaining ingredients – Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.
- Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.
- Cook – Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding ½ cup (125 ml) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.
- Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).
- Remove from the heat and stir through the lime juice.
- Serve – Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).
Notes
Note 1 – The spice level will depend on the curry paste used. I use Maesri or Ayam brand, which are medium spice level. Modify the amount of paste used to create a more mild curry.
Spice levels – how much curry paste to use:
Medium – ½ cup (115 g) yellow curry paste
Mild – ⅓ cup (75 g) yellow curry paste, also omit bird’s eye chilli
Super mild – ¼ cup (60 g) yellow curry paste, also omit bird’s eye chilli
Note 2 – You can freeze leftover coconut milk. Place it in an airtight container, leaving a 1 cm (½ inch) gap on top, as it will expand as it freezes. Freeze for up to 2 months. Thaw in the fridge overnight prior to using.
Note 3 – You may not need to reduce the sauce at all – it should be a gravy-like consistency. The oils will naturally split from the coconut milk and that is exactly what we want! This creates a deeper flavour, better texture and a more rustic feel to the curry.
Make Ahead
You can prepare this curry in advance and store it in the refrigerator in an airtight container for up to 3 days. The flavours develop even further as it sits. Reheat gently before serving. The curry will thicken as it sits, so you may need to add a splash of water or stock when reheating.
Leftovers
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely in the fridge overnight before reheating on the stovetop over low heat, or in the microwave, adding a bit of water to loosen the sauce as needed.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Category: Beef, Curry
- Method: Slow Cook, Simmer
- Cuisine: Thai, Asian