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Beef Yellow Curry Recipe

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ghazal from khi
Ingredients
  1. 400g beef eye fillet, trimmed, very thinly sliced
  2. 2 tbs vegetable oil
  3. 6 Asian (red) eschalots, thinly sliced
  4. 3 tbs yellow curry paste
  5. 1 lemongrass stalk (inner core only), bruised
  6. 1 tbs kaffir lime leaves, rinsed, dried
  7. 400ml can coconut milk
  8. 1 cup (250ml) beef stock
  9. 1/4 cup (35g) roasted peanuts, chopped
  10. Juice of 1 lime
  11. 1/4 cup (60ml) fish sauce
  12. 1 tbs grated palm sugar
  13. Handful coriander leaves
  14. 2 handfuls Thai basil leaves
  15. 1 long red chilli, thinly sliced
  16. Steamed jasmine rice, to serve
Method
  • 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.
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