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Thai Yellow Curry with Beef and Potatoes

URL: https://pinchofyum.com/thai-yellow-curry-with-beef-and-potatoes

Ingredients

The yellow curry paste

  • 2 pieces shallots
  • 1 head garlic
  • 1 3-inch piece galangal, peeled and thinly sliced
  • 1 3-inch piece ginger, peeled and thinly sliced
  • 1 teaspoon roasted ground coriander
  • 20 pieces dried red Thai chiles, softened in hot water
  • 2 tablespoons turmeric
  • 2 tablespoons curry powder
  • 2 tablespoons fresh cilantro
  • 1 tablespoon shrimp paste
  • 1½ tablespoons salt
  • 1 tablespoon lemongrass paste

The curry

  • 2 lbs. beef chuck, trimmed and cut into cubes
  • 3–4 cups light coconut milk
  • 4 cups water, divided
  • 2 cups coconut cream (canned)
  • 24 ounces Yukon gold potatoes, cut into bite-sized pieces
  • 1 shallot thinly sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • ½ cup minced cilantro

Instructions

  1. Prepare the curry paste by roasting garlic and shallots in foil, then blending with ginger, galangal, and other paste ingredients until smooth.
  2. Simmer beef in light coconut milk for 45 minutes, then add water and continue simmering for another 15-20 minutes.
  3. In a separate pot, heat coconut cream and add curry paste, simmering for 5 minutes.
  4. Add potatoes, shallots, beef, and reserved coconut milk, then stir in water and simmer until potatoes are tender.
  5. Finish by adding sugar, fish sauce, and minced cilantro, and serve over jasmine rice.

Nutrition Facts (estimated)

Servings
8
Calories
450
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
80mg

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