It is curry night tonight! Actually, in my household, there is no such thing as curry night. Because if we want it to, every night is curry night! Why not? they are one of the yummiest, easiest dishes to make, and today our curry recipe is for Thai Style Yellow Curry Beef.
I first had the Thai version of yellow curry while I was living in Adelaide. Prior to that, growing up, Thai food had always been only Tom yum or Pandan Chicken. The yellow curry I had in Adelaide was creamy, mild and surprisingly different from the spicy Malaysian yellow curry I was used to. To be honest, I was hooked!
However, since then, the Thai yellow curry, while is one of the easiest curries to make, doesn’t get cooked/consumed often enough at home. Not sure why!
The Variety of Yellow Curries
This recipe is of Thai style Yellow Beef curry. As someone of Southeast Asian origin, I must emphasize the origin of this curry I am making. This is due to several variants to yellow curries within the South East Asia region alone. While the star ingredient to the yellow curry is turmeric, each yellow curry variants adds on different ingredients into their paste, making them unique to the country/region. For instance, Thai yellow curry contains galangal, kaffir lime leaves, and ginger, while Indonesian yellow curry (gulai) is much simpler with lemongrass, chilies, and onion.
The Malaysian style yellow curry seems to be quite spicy (with the exception of some ), while the Thai, Indonesian and Burmese style yellow curry seems to be on the milder side. Nonetheless, they are all worth trying.
How to make Yellow Curry Beef
Chicken is commonly used in yellow curry dishes, which complements the creaminess of the dish. But today, I am making this dish using beef cubes. The result is, an amazing creamy yellow curry dish full of beef flavor, alongside colorful seasonal fresh vegetables.
Tips to making Yellow Curry Beef
- To reduce cooking time yet still have tender meat in my curry, I placed the beef in instant pot for a good 10 minutes while I prepare the rest of the ingredients. Tiny little cooking hacks like this makes it possible for the household to enjoy a good wholesome meal without having to rely on take-outs. This way, I still manage to get dinner sorted within 30 minutes. Win!
- But if you don’t own an instant pot, simply cook the beef longer (and add more water) or, slice your beef thinner ( similar to stir fry but a bit thicker).
- I don’t make my own Thai yellow curry paste, it is much cheaper for me to buy them as a paste as opposed to buying the ingredients to make the paste here in Australia. I prefer the Namprik Maesri brand to others, as they are authentic and easy to find from the grocers.
- What vegetables suit yellow curry? Plenty! Like other Thai style curries, the main staples such as beans, carrot, broccoli, and capsicum taste great in the curry. But go with what’s seasonal where you are! I have had great results with potatoes, cabbage, peas, tomatoes, pumpkins, and eggplant.
Thai Style Yellow Curry Beef
- 500 gm Beef Cubes
- 1 tbsp Yellow curry paste
- 1 ½ cup Coconut milk
- 1 cup Water / Stock
- 50 gm Palm sugar
- 1 stalk Lemongrass
- 3 leaves Kaffir Lime Leaves
- a pinch Salt
- a pinch pepper
- 1 tbsp Fish Sauce
- 1 cup Button Mushroom
- 1 cup Snow Peas
- 1 cup Cauliflower
- ½ cup Tomatoes
- ½ cup Capsicum
- 1 tbsp Lime juice
Beef in Instant Pot
- Clean and pat dry beef
- Add beef into an instant pot with a bit of water (approx 1/4 cup)
- Cook in instant pot for 10 minutes, just to make the beef tender
- Set beef aside
Yellow Curry Beef
- In a hot wok/pot, add 1 cup of coconut milk
- Add yellow curry paste and mix until the paste is incorporated with the milk
- Add palm sugar
- Add the beef
- Add water/ stock
- Add fish sauce, black pepper, and salt
- Stir and bring to boil
- Add lemongrass
- Add vegetables, start with vegetables that take longest to soften (mushrooms/baby corn) and end with leafy vegetables (if any)
- Cook vegetables and bring the curry to boil
- Add lime juice and lime leaves
- Add the remaining of coconut milk and cook until the vegetable softens
- Yellow Curry is best served with rice