Malay Beef Curry with Coconut Milk

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A fragrant Malaysian classic, this beef curry features tender chunks of beef simmered in a richly spiced coconut milk gravy with potatoes and carrots. The Malay-style spice paste, infused with lemongrass, galangal, and candlenuts, gives it an aromatic depth distinct from Indian or Thai curries. Serve over steamed jasmine rice for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 35 gFat
• 18 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Malay spice paste (rempah)

• 8 shallots, peeled and roughly chopped
• 4 cloves garlic
• 1 inch fresh ginger, sliced
• 1 inch galangal, sliced
• 2 stalks lemongrass, white parts only, sliced
• 3 fresh red chilies, seeded if desired
• 2 candlenuts (or macadamia nuts)
• 1 tablespoon ground coriander

For the curry base

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons vegetable oil
• 1 cinnamon stick
• 2 star anise
• 3 green cardamom pods, lightly crushed
• 4 kaffir lime leaves, torn
• 2 cups coconut milk
• 2 cups beef stock or water

For finishing

• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced into thick rounds
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce, plus more to taste
• Fresh cilantro and lime wedges, for serving

Directions

1. Blend all spice paste ingredients with 3 tablespoons of water in a blender until a smooth, thick paste forms, then set aside.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Pat the beef dry and brown in batches for 2-3 minutes per side, then transfer to a plate.
3. Lower the heat to medium and add the cinnamon, star anise, and cardamom to the pot, toasting for about 30 seconds until fragrant.
4. Add the spice paste and cook, stirring frequently, for 6-8 minutes until the paste darkens, smells deeply aromatic, and oil begins to separate at the edges.
5. Return the beef to the pot along with the kaffir lime leaves, coconut milk, and stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 minutes until the beef is nearly tender.
6. Add the potatoes and carrots, cover, and continue simmering for 20-25 minutes until the vegetables are fork-tender and the gravy has thickened.
7. Stir in the palm sugar, tamarind paste, and fish sauce, then simmer uncovered for 5 minutes to concentrate the flavors and adjust seasoning to taste.
8. Remove the cinnamon stick and star anise, garnish with fresh cilantro, and serve hot over steamed jasmine rice with lime wedges on the side.

Cook’s Notes

• Use beef chuck or shank for the most tender results, since these cuts break down beautifully during the long simmer.
• Toast the whole spices in oil before adding the paste to release their essential oils and deepen the flavor.
• Candlenuts give the paste its signature creamy body, but raw macadamia or cashews work well as an easy substitute.
• Adjust the number of chilies to your heat preference; deseeding them keeps the curry aromatic but milder.
• The curry tastes even better the next day once the spices have fully melded, making it ideal for make-ahead meals.

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