Malaysian beef curry

Malaysian beef curry

Growing up I was never really a big fan of curries, I think mainly because the only ones I had tried tended to me heavy on the curry powder and not much else. Over the years I’ve discovered that I love curries, but only the ones that have complex layers of flavours and don’t rely on a single big punch of flavour. I like Indian curries but my preference definitely lies with more Asian, Thai and Malaysian flavours.

This recipe has a lot of ingredients but please don’t let put you off. Using one of the premixed curry pastes like I have here is admittedly cheating a wee bit, but it also saves a good chunk of time and effort so I’m not going to beat myself up over it.  This curry is absolutely gorgeous, the individual flavours bust to life in your mouth yet blend wonderfully together and the chunks of beef just melt in your mouth. Word of advice though, my boyfriend gave me a good old telling off for only making enough for 2, so pre-emp the hungry tummies you intend to feed and save yourself some sore ears by doubling the recipe.


10 small red shallots, sliced
3 cloves of garlic, thinly sliced
1/2 tbsp ground turmeric
2cm piece fresh ginger, grated
2cm piece galangal, grated
2 1/2 tbsp Malaysian/Massaman style curry paste (Asda do a really good paste which is what I used but most other supermarkets will do their own version)
2 tbsp vegetable oil
2 lemongrass stalks, use the flat of a heavy knife to bash and bruise the stalks so they release their flavour)
500g beef topside, trimmed and cut into 4cm pieces
500 ml coconut milk
1 tbsp dried coriander
rice, to serve


Heat the vegetable oil in a large pan over a medium heat. Stir in chopped shallots, garlic, ginger, tumeric and galangal and cook for 3-4 minutes. Now stir in the curry paste and the lemongrass, season with salt and pepper, and cook for 5 minutes. Add the beef pieces and cook until they begin to brown which should take around 10 minutes, making sure the meat is coated thoroughly in the paste. Stir in the coconut milk, cover with a lid, and simmer over a low heat for 2 hours, or until the meat is tender and the sauce has thickened. Serve over boiled or steamed rice.

Serves 2


  1. foodonfifth

    I do love a good thick curry such as yours. Nice chunks of meat and a sauce with lots of body. Very delicious looking.

  2. (Post author)

    Thank you 🙂

  3. Pingback: nike kd 7 online uprising

  4. Pingback: uk nike free 50 lance armstrong air max 97 em 7498

  5. Pingback: air jordan 5 university red

  6. Pingback: nike zoom penny 6 black metallic silver

  7. Pingback: find nike flex rn 2018 neutral olive light bone cargo khaki men running shoes

  8. Pingback: nike air max 270 48 5

  9. Pingback: nike air max plus tn ultra all black cheap

  10. Pingback: nike zoom soldier vi james soldier white gold

  11. Pingback: puma future clyde heren

  12. Pingback: cheap nike free run 3 0 v2

  13. Pingback: nike air huarache run noir

  14. Pingback: chaussures nike pas cher pour femme bleu blanc 511881 416g

  15. Pingback: vendite nike free run 5.0 v3 donna blu a poco prezzo

  16. Pingback: nike ltd air max white with navy

  17. Pingback: dames nike air max 360 kpu tpu roze zilver kopen

  18. Pingback: movies

Leave a Comment

Your email address will not be published.