Name: Thai Yellow Curry with Beef and Potatoes
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8
Ingredients: For the yellow curry paste:; 2 shallots; 1 head garlic; 1 3-inch piece galangal, peeled and thinly sliced*; 1 3-inch piece ginger, peeled and thinly sliced; 1 teaspoon roasted ground coriander; 20 dried red Thai chiles softened in hot water; 2 tablespoons turmeric; 2 tablespoons curry powder; 2 tablespoons fresh cilantro; 1 tablespoon shrimp paste*; 1 1/2 tablespoons salt; 1 tablespoon lemongrass paste; For the curry:; 2 lbs. beef chuck, trimmed and cut into cubes; 3–4 cups light coconut milk; 4 cups water, divided; 2 cups coconut cream (canned)*; 24 ounces Yukon gold potatoes, cut into bite-sized pieces; 1 shallot, thinly sliced; 2 tablespoons brown sugar; 1 tablespoon fish sauce; 1/2 cup minced cilantro

*These ingredients will probably require a trip to an Asian grocery store. It’s worth it if you want to do it right! I would suggest buying 2-3x what you need in case you want to make it again.

As written, I would rate this as mild++.

As written, the recipe is exactly how I made it for my friends. But it felt a little greasy, so when I made it the second time I opted for coconut milk instead of coconut cream. The results were really good other than that it was very very very spicy. I would consider it medium+ if not straight up hot. So if you’re going to sub coconut milk for coconut cream, reduce the amount of curry paste to 1/2 cup or less (you can always add more later if you want).

Thai Yellow Curry with Beef and Potatoes

Ingredients

For The Yellow Curry Paste

For The Curry

Steps

Notes

Nutrition Facts