Tamarind Beef Curry (Samlaa Ko Phet) Recipe

Name: Tamarind Beef Curry (Samlaa Ko Phet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce concentrated tamarind pulp; 1/2 cup boiling water; 1 lb filet of beef; 2 chilies, coarsely chopped; 1 tablespoon fresh cilantro; 1 teaspoon ground galangal; 2 teaspoons ground lemongrass; 2 tablespoons vegetable oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 tablespoons fish sauce; 1 teaspoon sugar; 2 ounces coconut milk; 5 ounces eggplants, cut into 1-inch cubes; 1 lime, rind grated and juiced

Servings: persons

1 ounce concentrated tamarind pulp
1/2 cup boiling water
1 lb filet of beef
2 chilies, coarsely chopped
1 tablespoon fresh cilantro
1 teaspoon ground galangal
2 teaspoons ground lemongrass
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons fish sauce
1 teaspoon sugar
2 ounces coconut milk
5 ounces eggplants, cut into 1-inch cubes
1 lime, rind grated and juiced

1
In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes.
2
Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long.
3
In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste.
4
Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more.
5
Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk.
6
Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes.
7
Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant.
8
Serve immediately.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 ounce concentrated tamarind pulp, 1/2 cup boiling water, 1 lb filet of beef, 2 chilies, coarsely chopped, and more.

Yes, Tamarind Beef Curry (Samlaa Ko Phet) 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.

That's it — enjoy your meal!

Tamarind Beef Curry (Samlaa Ko Phet)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions