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Quick Thai Yellow Curry with Beef and Potatoes

A comforting and quick dish combining tender beef, creamy coconut milk, and hearty potatoes, wrapped in aromatic spices, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chuck top blade steaks, cut into thin strips For tender bites.
  • 1 teaspoon table salt To season the beef.
  • 6 tablespoons yellow curry paste Either store-bought or homemade.
  • 2 cups coconut milk Adds creaminess.
  • 10.5 oz waxy potatoes, cut into 1-inch chunks For even cooking.
  • 1/2 medium onion, cut lengthwise into slivers To add sweetness.
  • 1-2 tablespoons fish sauce For a touch of umami.
  • 2 tablespoons palm sugar, finely chopped To balance flavors.
  • 1-2 tablespoons tamarind paste Adds unique tanginess.
  • 3/4 cup cherry tomatoes Tossed in at the end for freshness.
  • Jasmine rice For serving.
Homemade Yellow Curry Paste Ingredients (optional)
  • 0.7 oz dried mild chilies, cut into 1/2-inch chunks
  • 1 tablespoon coriander seeds, toasted For depth of flavor.
  • 1.5 teaspoons cumin seeds, toasted Enhances earthiness.
  • 1/2 teaspoon white peppercorns Adds subtle heat.
  • 1 teaspoon table salt Measured for precision.
  • 1 stalk lemongrass, bottom half only, finely sliced A fragrant addition.
  • 2 tablespoons finely chopped ginger For a zing.
  • 2 tablespoons finely chopped galangal Earthy and spicy.
  • 1 tablespoon chopped turmeric or 1/2 teaspoon turmeric powder For color and health benefits.
  • 6 cloves garlic, finely chopped The staple of any good dish.
  • 1/2 cup finely chopped shallots Sweet and mild onions.
  • 1 tablespoon curry powder Enhances yellow curry flavor.
  • 2 teaspoons fermented shrimp paste A traditional ingredient for umami.

Method
 

Preparation
  1. Slice the steak crosswise into 1/8-inch thick slices and add to a small pot. Pour in enough water to cover the beef, then add the salt and 1 tablespoon of the curry paste. Bring to a simmer over high heat.
  2. Reduce heat to medium-low and cook for 20-25 minutes or until fork-tender; skim off any scum that floats to the top.
Cooking
  1. In a separate pot, add 3/4 cup coconut milk and bring to a boil. Add the remaining curry paste and stir until thickened.
  2. Stir in the remaining coconut milk, sugar, tamarind paste, and fish sauce, then bring to a boil.
  3. Add the potatoes and onions, and let it simmer for 5 minutes.
  4. Once the beef is tender, transfer it to the curry and add enough of the cooking liquid to keep it barely submerged.
  5. Let the curry simmer for another 5-7 minutes or until the potatoes are cooked, adjusting seasoning as needed.
  6. Stir in the cherry tomatoes and turn off the heat, letting them soften in the residual heat. Serve with jasmine rice.

Notes

This curry can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 2 months. Adjust spices to taste, and avoid boiling the coconut milk vigorously.