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Quick Thai Yellow Curry with Beef and Potatoes

A comforting and flavorful Thai yellow curry made with tender beef, creamy coconut milk, and hearty potatoes, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

For the curry
  • 1.5 lb chuck top blade steaks Look for well-marbled steaks for the best texture.
  • 1 teaspoon table salt Enhances flavors.
  • 6 tablespoons yellow curry paste Good brands include Mae Ploy or Thai Kitchen.
  • 2 cups coconut milk Opt for full-fat for a creamy curry.
  • 10.5 oz waxy potatoes, cut into 1-inch chunks Yukon Gold works great.
  • 0.5 medium onion, cut lengthwise into slivers Use sweet onions for a milder flavor.
  • 1-2 tablespoons fish sauce Adds umami; adjust to taste.
  • 2 tablespoons palm sugar, finely chopped Brown sugar works as a substitute.
  • 1-2 tablespoons tamarind paste Adjust according to preference.
  • 3/4 cup cherry tomatoes Adds freshness and color.
  • Jasmine rice, for serving Serve over fluffy jasmine rice.

Method
 

Preparation
  1. Slice the chuck steak crosswise into 1/8-inch thick slices and place in a small pot. Cover with water, add salt and 1 tablespoon of curry paste. Simmer for 20-25 minutes.
  2. In a separate pot, boil 3/4 cup of coconut milk, then stir in the remaining curry paste and cook for about 5 minutes.
  3. Add the rest of the coconut milk, palm sugar, tamarind paste, and fish sauce. Stir and bring everything to a boil.
  4. Add the potatoes and onion, simmer for about 5 minutes until just tender.
  5. Add the beef and its cooking liquid to the pot, simmer until the potatoes are cooked through.
  6. Adjust the seasoning with more fish sauce, tamarind, or sugar as required.
  7. Fold in cherry tomatoes, then turn off the heat.
  8. Dish it out with fluffy jasmine rice, and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze in portions for up to 3 months. Quality ingredients make a big difference in flavor.