Thai Yellow Curry with Beef and Potatoes
Total Time
2 hours 50 minutes
Prep Time
20 mins
Cook Time
2 hour 30 mins
Rating
4.9 out of 5 stars
(27)
Ingredients
8 servings
- For the yellow curry paste
- 2 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 dried red Thai chiles softened in hot water
- 2 tablespoons turmeric
- 2 tablespoons curry powder
- 2 tablespoons fresh cilantro
- 1 tablespoon shrimp paste*
- 1.5 tablespoons salt
- 1 tablespoon lemongrass paste
- For 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
- 0.5 cup minced cilantro
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Preparation
Chef’s notes
*These ingredients will probably require a trip to an Asian grocery store. It’s worth it if you want to do it right! I would suggest buying 2-3x what you need in case you want to make it again.
As written, I would rate this as mild++.
As written, the recipe is exactly how I made it for my friends. But it felt a little greasy, so when I made it the second time I opted for coconut milk instead of coconut cream. The results were really good other than that it was very very very spicy. I would consider it medium+ if not straight up hot. So if you’re going to sub coconut milk for coconut cream, reduce the amount of curry paste to 1/2 cup or less (you can always add more later if you want).