Description
Beef simmered in yellow curry and coconut milk until dry, rich, and aromatic, a lighter, coconut-forward cousin of rendang.
Ingredients
Units Scale
- 1 kg beef chuck or brisket, cut into 2-3 cm cubes
- 4 tbsp Thai yellow curry paste (adjust to taste)
- 400 ml coconut milk
- Oil
- 3 shallots, thinly sliced
- 6 cloves garlic, crushed
- 1 thumb ginger, grated or finely julienned
- 2 tbsp fish sauce
- 2 tsp brown sugar
- Juice of 1/2 lime (optional)
- Salt and black pepper, to taste
Instructions
- Pat dry and season lightly with salt and pepper.
- Heat oil in a wide pan over medium-high heat and sear the beef until well-browned. Do this in batches if needed. Once browned remove from pan then set it aside.
- Using the same pan add more oil if needed then fry the curry paste for 1–2 minutes until fragrant in medium heat.
- Add shallots, garlic, and ginger. Sauté until soft.
- Pour in coconut milk, scraping up browned bits. Add the beef back together with fish sauce and sugar.
- Simmer in low heat for 1 hour and 30 minutes, then continue uncovered for 25–40 minutes, stirring occasionally, until nearly dry and the beef is tender and coated in a thick yellow curry.
- Adjust seasoning, add lime if you prefer brightness, and serve hot.