Home » Thai beef curry

Thai beef curry

by Christina Julia

Thai beef curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tablespoon tamarind pulp
  • 2 tablespoons vegetable oil
  • 700g/11⁄2lb stewing beef (cubed)
  • 500ml/18fl oz coconut milk
  • 4 cardamom pods, bruised
  • 500ml/18fl oz coconut cream
  • 2 tablespoons curry paste
  • 2 tablespoons Thai fish sauce
  • 8 pickling onions
  • 8 baby potatoes
  • 2 tablespoons granulated sugar
  • 75g/3oz unsalted peanuts, roasted and ground


  • Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and
    set aside to cool. Mash the pulp with your fingertips to dissolve it, then
    strain and reserve the liquid, discarding the pulp.
  • Heat a non-stick wok over a high heat, add the oil and swirl to coat.
    Add the beef in batches, and stir-fry over a high heat for 5 minutes for
    each batch or until browned all over. Reduce the heat, add the coconut
    milk and cardamom pods, and simmer for 1 hour or until the beef is
    tender. Remove the beef from the wok, then strain the cooking liquid into
    a bowl and keep to one side.
  • Heat the coconut cream in the wok, and stir in the curry paste. Cook for
    10 minutes or until the oil starts to separate from the cream. Add the fish
    sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water
    and the reserved cooking liquid. Simmer for 25–30 minutes until the
    meat is tender. Serve hot.

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.