Thai-vogue beef curry

recipe image

A lightweight and candy Thai-vogue beef curry with refined chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a mattress of steamed rice to absorb the total scrumptious sauce.

Apr 30, 2011 2:00pm

  • 3 hrs 10 mins cooking
  • Serves 6
  • Print



  • 1 tablespoon peanut oil
  • 3 brown onions (600g), sliced thickly
  • 2 clove garlic, crushed
  • 4 centimetre fragment contemporary ginger (20g), grated
  • 2 contemporary long red chillies, chopped finely
  • 1 tablespoon finely chopped coriander root and stem mixture
  • 1 kilogram gravy beef, decrease into 5cm items
  • 2 cup (500ml) beef stock
  • 10 centimetre stick contemporary lemon grass (20g), halved lengthways, bruised
  • 1 tablespoon tamarind listen
  • 1 tablespoon grated palm sugar
  • 2 x 400ml cans coconut milk
  • 1 tablespoon fish sauce
  • 800 gram new potatoes, halved
  • 1 red capsicum (350g), chopped coarsely
  • 2 teaspoon lime juice
  • 3 inexperienced onions, sliced thinly
  • 1 cup (80g) bean sprouts
  • 1 contemporary long red chilli, sliced thinly
  • 1/3 cup loosely packed contemporary coriander leaves


Thai-vogue beef curry

  • 1

    Heat oil in safe saucepan; cook dinner brown onion, garlic, ginger, chopped chilli and coriander mixture, stirring, till onion softens.

  • 2

    Add beef, 1½ cups stock, lemon grass, tamarind, palm sugar, half of the coconut milk and half of the sauce; bring to the boil. Slice warmth; simmer, uncovered, about 2 hours or till beef is refined.

  • 3

    Add potato, capsicum, remaining stock and remaining coconut milk; bring to the boil. Slice warmth, simmer, uncovered, about half-hour or till potato is refined.

  • 4

    Lunge in juice, inexperienced onion and remaining sauce.

  • 5

    Serve curry sprinkled with bean sprouts, chilli and coriander leaves.

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