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How to Make Authentic Thai Beef Gaeng Kari with Caramelized Onions

Discover the art of creating a luscious Thai Beef Gaeng Kari, a yellow curry that's both comforting and exotic. This recipe features tender chunks of beef simmered in a fragrant coconut curry sauce, complemented by sweet caramelized onions. Perfect for those seeking an authentic Thai dining experience at home.

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Recipe Details

Prep Time

20 minutes

Cook Time

1 hour 45 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Gaeng Kari is a rich, aromatic Thai curry that combines tender beef with sweet onions in a creamy, coconut-based sauce. This comforting dish balances spicy, sweet, and savory flavors for a truly satisfying meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 500g beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 3 tablespoons yellow curry paste
  • 2 cans (400ml each) coconut milk
  • 2 large onions, sliced
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 kaffir lime leaves
  • 1 cinnamon stick
  • 1 cup beef broth
  • Fresh cilantro for garnish
  • Steamed jasmine rice for serving

Instructions

  1. Heat 1 tablespoon of oil in a large pot over medium heat. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until caramelized. Remove and set aside.

  2. In the same pot, heat the remaining oil. Add the yellow curry paste and fry for 1-2 minutes until fragrant.

  3. Pour in 1 can of coconut milk and stir to combine with the curry paste. Bring to a simmer.

  4. Add the beef cubes and stir to coat with the curry sauce. Simmer for 1 hour, or until the beef is tender.

  5. Add the potatoes, remaining coconut milk, beef broth, fish sauce, palm sugar, kaffir lime leaves, and cinnamon stick. Simmer for another 15-20 minutes until the potatoes are cooked.

  6. Stir in the caramelized onions and cook for an additional 5 minutes.

  7. Taste and adjust seasoning if needed.

  8. Remove the kaffir lime leaves and cinnamon stick before serving.

  9. Serve hot over steamed jasmine rice, garnished with fresh cilantro.

Chef's Notes

  • For a richer flavor, toast the curry paste in a dry pan before adding oil and coconut milk.
  • If you can't find kaffir lime leaves, substitute with the zest of one lime.
  • To make this dish spicier, add a finely chopped Thai chili with the curry paste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.

Nutritional Info

Per serving (based on 6 servings): Approximately 450 calories. This dish is high in protein from the beef and contains healthy fats from coconut milk. It's a good source of vitamins A and C from the curry paste and onions, as well as potassium from the potatoes.

Serving Suggestions

Serve this Gaeng Kari with steamed jasmine rice to soak up the delicious curry sauce. For a complete Thai meal, pair it with a light cucumber salad and some stir-fried morning glory (water spinach). A cold Thai beer or a glass of crisp white wine complements the rich flavors beautifully. For a special touch, serve in coconut shells or deep bowls, and provide extra lime wedges on the side for those who enjoy an extra citrus kick.