“I’ve been wanting to do a Thai curry with beef for quite some time now and wanted to do something different than the other curries in the cookbook. The yellow curry and beef go well together and the just barely cooked cherry tomatoes add a little intrigue.” – April Ferre
Thai Yellow Curry With Beef
Ingredients
- 1 1/2 Pound Chuck Roast In Bite-Sized Pieces
- Salt & Pepper To Taste
- 2 to 3 Tablespoons Oil
- 2 13.5- Ounce Cans Coconut Milk
- 1 4- Ounce Can Yellow Curry Paste Maesri Brand Preferred
- 2 to 3 Tablespoons Fish Sauce
- 2 to 3 Tablespoons Palm Sugar Finely Chopped
- 1 to 2 Tablespoons Tamarind Paste
- 2 Medium Yukon Gold Potatoes Diced
- 2 Medium Carrots Sliced
- 1/2 Large White Onion In Wedges
- 1 Red Bell Pepper Sliced
- 1 Cup Cherry Tomatoes
- Fresh Cilantro For Garnish
- Fresh Cooked Jasmine Rice
Instructions
- In a large bowl, season chuck roast with salt and pepper.
- In a large Dutch oven heat oil over medium heat until shimmering. Working in 3 batches, brown beef.
- When finished browning the meat, add some water to the pan to loosen the brownings. Add back the browned beef, 1/2 cup coconut milk, 1 tablespoon curry paste and 1 tablespoon fish sauce. Add more water to just cover the beef.
- Bring the mixture to a boil, then cover and reduce heat to low and simmer for approximately 2 hours until tender. Remove beef to a bowl and reserve braising liquid.
- Add 3/4 cup coconut milk to the Dutch oven and bring to a boil over medium heat.
- Turn down the heat to medium low and add the remaining curry paste. Stir constantly until very thick, about 5 to 8 minutes.
- Add the remaining coconut milk, 2 tablespoons palm sugar, 1 tablespoon fish sauce and 1 tablespoon tamarind paste. Stir until well combined.
- Bring to a boil over medium heat. Add the potatoes, carrots, and just as much of the beef braising liquid to keep everything submerged. Simmer for 5 minutes.
- Note: Taste the braising liquid for salt content and be careful as you add it to the sauce. If the braising liquid starts to add too much salt to your sauce, start using water instead.
- Add the onions, bell pepper and additional liquid as necessary and simmer for 10 to 15 minutes more until all the vegetables have been cooked through. Add beef back during the last 5 minutes of cooking.
- Taste and add additional fish sauce, palm sugar or tamarind paste as needed to balance the flavors.
- Stir in tomatoes and turn off the heat. Allow the tomatoes to soften in the residual heat for a minute or two.
- Serve topped with fresh cilantro and jasmine rice.
2026 Adapted Recipe – April Ferre – Adapted from Hot Thai Kitchen