Thai · Dinner
Beef Curry with Roasted Chili Paste
Beef chuck simmered in a roasted chili paste built from dried chilies, garlic and shallots, finished with fish sauce, palm sugar and kaffir lime leaves. The paste is fried in oil until fragrant before the beef and coconut milk go in, producing a thick, dark, savory-sweet curry served over jasmine rice.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
609Calories
40.1gProtein
36.5gFat
32.6gCarbs
6.6gSugar
3.8gFiber
1562mgSodium
151mgChol
18.2gSat Fat
868mgPotassium
84mgCalcium
5.3mgIron
2.5mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Soak the seeded dried chilies in hot water for 15 minutes until softened, then drain and roughly chop. Chop the garlic and shallots.
2
Blitz
Combine the softened chilies, garlic, shallots and shrimp paste in a food processor and blitz to a coarse paste.
3
Fry
Heat the vegetable oil in a saucepan over medium heat and fry the chili paste for 3–4 minutes, stirring often, until fragrant and the oil separates.
4
Simmer
Add the beef chuck, coconut milk, beef stock, lemongrass and kaffir lime leaves. Bring to a simmer, cover, and cook 55–60 minutes until beef is fork-tender.
5
Finish
Stir in the fish sauce and palm sugar and simmer uncovered for 3–4 minutes until glossy.
6
Plate
Spoon the curry and beef over the cooked jasmine rice in a bowl and scatter cilantro leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 66 dried chilies
- 4 cloves4 cloves garlic
- 44 shallots
- 2 tsp2 tsp shrimp paste
- 2 tbsp2 tbsp vegetable oil
- 1 cup240ml coconut milk
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp palm sugar
- 22 stalk lemongrass
- 44 kaffir lime leaves
- 1 cup180g jasmine rice, cooked, to serve
- 2 tbsp2 tbsp cilantro leaves, to finish
