Beef Main Asian

Yellow beef curry

Name: Yellow beef curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 400g beef eye fillet, trimmed, very thinly sliced; 2 tbs vegetable oil; 6 Asian (red) eschalots, thinly sliced; 3 tbs yellow curry paste; 1 lemongrass stalk (inner core only), bruised; 1 tbs kaffir lime leaves, rinsed, dried; 400ml can coconut milk; 1 cup (250ml) beef stock; 1/4 cup (35g) roasted peanuts, chopped; Juice of 1 lime; 1/4 cup (60ml) fish sauce; 1 tbs grated palm sugar; Handful coriander leaves; 2 handfuls Thai basil leaves; 1 long red chilli, thinly sliced; Steamed jasmine rice, to serve

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by delicious. team

delicious. team

Oct 03, 2015

Rich and creamy, yellow curry is perfect for Thai food-lovers who want a little less bite.

400g beef eye fillet, trimmed, very thinly sliced
2 tbs vegetable oil
6 Asian (red) eschalots, thinly sliced
3 tbs yellow curry paste
1 lemongrass stalk (inner core only), bruised
1 tbs kaffir lime leaves, rinsed, dried
400ml can coconut milk
1 cup (250ml) beef stock
1/4 cup (35g) roasted peanuts, chopped
Juice of 1 lime
1/4 cup (60ml) fish sauce
1 tbs grated palm sugar
Handful coriander leaves
2 handfuls Thai basil leaves
1 long red chilli, thinly sliced
Steamed jasmine rice, to serve

Method

1.

Cut beef slices lengthways into very thin strips. Heat 1 tbs oil in a wok over high heat. Working in small batches, stir-fry the beef strips for 30 seconds or until just browned, then remove from the wok and set aside.
2.

Add remaining 1 tbs oil to the wok and stir-fry eschalot for 1-2 minutes until softened. Add curry paste, lemongrass, 2 tsp lime leaves and 1/4 cup (60ml) coconut milk.
3.

Stir-fry for 1 minute until the paste is fragrant. Add the beef stock and remaining 340ml coconut milk, then simmer for 5 minutes.
4.

Return the beef and any juices to the wok and simmer for 2-3 minutes. Add nuts, lime juice, fish sauce and palm sugar, and stir to combine. Remove lemongrass stalk and discard. Stir through half the coriander, Thai basil and chilli. Garnish with remaining herbs, chilli and 2 tsp lime leaves, then serve with steamed rice.