Name: Yellow beef and potato curry
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 500g beef chuck steak or gravy beef, cut into 3cm pieces; 87.50 gm yellow curry paste; 400ml can coconut milk; 2 makrut lime leaves, bruised; 2 pontiac potatoes, coarsely chopped; 48.80 gm fish sauce; 42.00 gm lime juice; 40.00 ml finely chopped palm sugar; Steamed jasmine rice, to serve

Yellow beef and potato curry

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Prep Time:
10 minutes

Cook Time:
120 minutes

Total Time:
130 minutes

Indulge in a comforting Thai curry.

Ingredients:

18.20 gm peanut oil
500g beef chuck steak or gravy beef, cut into 3cm pieces
87.50 gm yellow curry paste
400ml can coconut milk
2 makrut lime leaves, bruised
2 pontiac potatoes, coarsely chopped
48.80 gm fish sauce
42.00 gm lime juice
40.00 ml finely chopped palm sugar
Steamed jasmine rice, to serve

Instructions:

In a sizzling wok, quickly sear beef in batches until beautifully browned all around. Set aside after each batch for a melody of flavors to develop.
Stir in the curry paste and cook for 1 minute until fragrant. Add the beef, coconut milk, and lime leaves, then simmer. Cover and cook on low for 1 1/2 hours until beef is tender. Finally, add the potatoes and cook for another 15-20 minutes until tender.
Combine fish sauce, lime juice, and sugar, stirring well. Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
Ladle the aromatic curry into individual serving bowls. Enjoy right away with fluffy steamed rice on the side, if preferred.

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