How to Make Authentic Thai Beef Yellow Curry with Lemongrass

Simple Summary

This aromatic Thai Beef Yellow Curry with Lemongrass combines tender beef, vibrant vegetables, and fragrant spices in a rich coconut curry sauce, offering a perfect balance of flavors and textures.

Recipe Details

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

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 can (14 oz) coconut milk
• 2 tablespoons yellow curry paste
• 2 stalks lemongrass, bruised and cut into 4-inch pieces
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 1 medium onion, sliced
• 2 kaffir lime leaves (optional)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup beef broth
• 1 red bell pepper, sliced
• 1/2 cup bamboo shoots, drained
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

2. Add the beef cubes and cook for 3-4 minutes until browned on all sides. Remove the beef and set aside.

3. In the same pot, add the yellow curry paste and cook for 1 minute until fragrant.

4. Pour in half of the coconut milk and stir to combine with the curry paste. Simmer for 2-3 minutes until the oil starts to separate from the coconut milk.

5. Add the lemongrass, potatoes, carrots, and onion. Stir to coat with the curry sauce.

6. Return the beef to the pot and add the remaining coconut milk, kaffir lime leaves (if using), fish sauce, palm sugar, and beef broth. Stir to combine.

7. Bring the mixture to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the beef is tender and the potatoes are cooked through.

8. Add the red bell pepper and bamboo shoots. Cook for an additional 5 minutes.

9. Taste and adjust seasoning if needed with more fish sauce or sugar.

10. Remove the lemongrass stalks and kaffir lime leaves before serving.

11. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Chef's Notes

• For a spicier curry, add 1-2 Thai chili peppers or increase the amount of curry paste.
• You can substitute beef with chicken or tofu for different variations.
• If lemongrass is unavailable, use 2 teaspoons of lemongrass paste or add extra lime zest for a similar citrusy flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
• For a thicker sauce, simmer uncovered for a few extra minutes at the end of cooking.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 30g
• Fat: 35g (mostly from healthy coconut milk)
• Carbohydrates: 35g
• Rich in vitamins A and C from the vegetables
• Good source of iron from the beef

Serving Suggestions

• Serve over steamed jasmine rice or coconut rice to soak up the delicious curry sauce.
• Pair with a crisp Thai cucumber salad for a refreshing contrast.
• Offer additional condiments like crushed peanuts, sliced Thai chilies, or crispy fried shallots for added texture and flavor.
• For a complete Thai-inspired meal, start with Tom Yum soup and finish with mango sticky rice for dessert.
• A cold Thai iced tea or a light lager beer complements the rich flavors of the curry perfectly.