Malaysian Beef Curry Recipe

Name: Malaysian Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large dried New Mexico chiles; 4 lemongrass stalks; 1/2 cup chopped shallots; 6 garlic cloves, peeled; 2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground ginger; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon golden brown sugar; 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes; 1 13.5- to 14-ounce can unsweetened coconut milk; 8 kaffir lime leaves; 2 whole star anise; 1 cinnamon stick; 1 tablespoon tamarind paste or tamarind concentrate; Chopped fresh cilantro; Steamed rice

Servings: persons

8 large dried New Mexico chiles
4 lemongrass stalks
1/2 cup chopped shallots
6 garlic cloves, peeled
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon golden brown sugar
3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
1 13.5- to 14-ounce can unsweetened coconut milk
8 kaffir lime leaves
2 whole star anise
1 cinnamon stick
1 tablespoon tamarind paste or tamarind concentrate
Chopped fresh cilantro
Steamed rice

1
Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
2
Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD:
3
Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
4
Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.

1262

kcal

Calories

Fat

108

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 large dried New Mexico chiles, 4 lemongrass stalks, 1/2 cup chopped shallots, 6 garlic cloves, peeled, and more.

Yes, Malaysian Beef Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Beef Curry

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