Description
A rich and aromatic beef curry slow-cooked with coconut milk and a blend of warming spices like cinnamon, cardamom, and cloves. Perfect for cozy dinners.
Ingredients
Scale
- For the curry paste:
- 1 dried red chili, soaked
- 2 shallots, chopped
- 4 cloves garlic
- 1 thumb-size ginger, chopped
- 1 stick cinnamon
- 3 green cardamom pods
- 4 cloves
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- For the curry:
- 2 lbs beef chuck, cubed
- 2 tablespoons oil
- 1 onion, sliced
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 kaffir lime leaves
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Make the curry paste: In a blender, combine the soaked dried chili, shallots, garlic, ginger, cinnamon stick, cardamom pods, cloves, turmeric, cumin seeds, and 1 tablespoon oil. Blend to a smooth paste, adding a little water if needed.
- Heat 2 tablespoons oil in a heavy pot over medium-high heat. Brown the beef cubes in batches, then set aside.
- In the same pot, sauté the sliced onion until soft, about 5 minutes.
- Add the curry paste and cook for 2 minutes, stirring constantly.
- Return the beef to the pot. Pour in the coconut milk and beef broth. Add fish sauce, brown sugar, and kaffir lime leaves. Bring to a simmer.
- Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Taste and adjust seasoning with salt or more fish sauce. Serve over rice, garnished with fresh cilantro.
Notes
This curry tastes even better the next day. Store in the refrigerator for up to 3 days. For a spicier version, add more dried chilies to the paste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 12g
- Protein: 38g