Description
A fast and fulfilling curry that combines tender beef and potatoes in a creamy coconut milk sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 1/2 lb chuck top blade steaks
- 1 teaspoon table salt
- 6 tablespoons yellow curry paste
- 2 cups coconut milk
- 10.5 oz waxy potatoes, cut into 1-inch chunks
- 1/2 medium onion, cut lengthwise into slivers
- 1 to 2 tablespoons fish sauce
- 2 tablespoons palm sugar, finely chopped
- 1 to 2 tablespoons tamarind paste
- 3/4 cup cherry tomatoes
- Jasmine rice, for serving
Instructions
- Slice the steak crosswise into 1/8-inch thick slices.
- Boil water in a pot, add salt and 1 tablespoon of yellow curry paste, then add sliced beef and cook until fork-tender (about 15-20 minutes).
- Prepare the curry base by bringing 3/4 cup of coconut milk to a gentle boil, then stir in the remaining curry paste and simmer until thickened (5-6 minutes).
- Add the rest of the coconut milk, palm sugar, fish sauce, potato chunks, and onion slivers; simmer uncovered for 5-10 minutes.
- Combine the tender beef with enough beef cooking liquid to keep it submerged, and let it simmer for an additional 10 minutes.
- Finish by stirring in cherry tomatoes, serving over jasmine rice.
Notes
Ensure beef is at room temperature before slicing for even cooking. Curry can be made a day in advance for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg