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Quick Thai Yellow Curry with Beef and Potatoes

A comforting and aromatic dish featuring tender beef, earthy potatoes, and a creamy coconut milk base with vibrant yellow curry flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chuck top blade steaks Excellent for slow cooking; flank steak can be substituted.
  • 1 teaspoon table salt To enhance flavors.
  • 6 tablespoons yellow curry paste Store-bought or homemade.
  • 2 cups coconut milk Use full-fat for creaminess.
  • 10.5 oz waxy potatoes, cut into 1-inch chunks Yukon Gold or red potatoes work beautifully.
  • 0.5 medium onion, cut lengthwise into slivers Adds sweetness.
  • 1 to 2 tablespoons fish sauce Substitute with soy sauce for a vegan option.
  • 2 tablespoons palm sugar Staple in Thai cooking, brown sugar can be used as alternative.
  • 1 to 2 tablespoons tamarind paste Use less if new to the flavor.
  • 3/4 cup cherry tomatoes Adds color and taste.

Method
 

Preparation
  1. Slice the chuck steak into thin strips. In a pot, combine the sliced beef, 4 cups of water, salt, and 1 tablespoon of yellow curry paste. Bring to a gentle boil over medium heat and let it simmer for about 1-1.5 hours until tender.
  2. In another pot, bring 3/4 cup of coconut milk to a gentle boil over medium heat. Whisk in the remaining 5 tablespoons of yellow curry paste until thickened, about 2-3 minutes.
  3. Add the remaining 1 1/4 cups of coconut milk, palm sugar, fish sauce, potatoes, and onions to the curry base. Stir to combine and let it simmer for 5 minutes.
  4. Once the potatoes are just nearing doneness, add the cooked beef along with 1 cup of the reserved cooking liquid. Let it simmer for another 10 minutes, until the potatoes are tender.
  5. Stir in the cherry tomatoes just before serving for a burst of freshness.
  6. Spoon the curry over your prepared Jasmine rice, and enjoy immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently and adjust consistency as needed.