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Thai-Style Dry Beef Curry

Makes: 4 servings

Ingredients:

1 Tbsp. coriander seeds
1 tsp. cumin seeds
3 Tbsps. store-bought yellow curry paste
2/3 cup canned unsweetened coconut milk
3/4 lb. flank steak, thinly sliced across the grain
3 fresh Thai birds-eye chilies
4 kaffir lime leaves, julienned
3 Tbsps. palm sugar or packed brown sugar
1 Tbsp. fish sauce
2 tsps. soy sauce
2 tsps. lime juice

Cooking:

1. In a spice grinder, finely grind coriander and cumin seeds. Transfer to a bowl, add the curry paste and stir to combine; set aside.

2. Place 1/3 cup of the coconut milk in a stir-fry pan over medium heat for 30 seconds. Stir in curry paste mixture and slowly bring to a boil, stirring constantly, about 2 minutes. Add beef and stir until it is no longer pink, about 1 minute.

3. Add the remaining 1/3-cup coconut milk; bring to a boil.

4. Add chilies, lime leaves, palm sugar, fish sauce, soy sauce, and lime juice. Reduce heat and simmer until sauce thickens enough to lightly coat meat, 10-15 minutes. Garnish the platter with fried noodles, red chilies, sliced shallots, and/or pickled cabbage, if you like.

Adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005