Inspired by Sri Lankan spicy beef curry sauce and Thai beef Panang Curry
I had my turmeric and lemongrass yellow curry seasoning base that I made in hand and so wanted to try out the beef chuck I purchased. so why not a curry ? I thought, why not the best beef curry I remember eating way back in my grandmothers farmhouse. She could whip up the most flavorful beef curry spontaneously in anytime of the day. We would have it over rice sitting along the half kitchen wall in the moonlight. these are were among best food memories I still have. I can still recall the aroma of roasted coconut and curry powder simmering with fresh grass-fed beef chucks making the ultimate stew style curry. Being my seven years old self I never cared about how to make it, was only impatient to eat it. No matter how hard I tried I could never reproduce exact same results after!
That was until today, until I tried this recipe with my curry seasoning base. and I am going to share all about it with y’all.
I do really have to thank to Mike G from pro home cooks ( @lifebymikeg ,http://@lifebymikeg) for this inspiration, even though he doesn’t know it. I was sipping my coffee in the morning, browsing through my You Tube feed and having my lazy morning. Here it was ! I found his You Tube video where he was making a curry seasoning base and cooking few curries with it. WOW ! I was bowled over and so happy to see it. So thanks to Mike, and I got to action immediately. Luckily, I had my own seasoning base ready to go.
I used Turmeric, Lemongrass yellow curry seasoning base to make this delicious curry. ( Please check my post on how to make it for yourself )
Once you have seasoning base ready to go, curry comes together very easily and you can even prepare it in slow cooker. One more advantage to this recipe is you can prepare ingredients ahead of time but skip the cooking step and freeze it to cook it in a later day, making this style beef curry or stew a great meal prep recipe.
Here is what you need to make this easy recipe.
- Beef chuck 2 pounds
- Coconut oil
- Turmeric lemongrass yellow curry paste 2 tablespoons
- Cup of shredded coconut
- Cup of boiled peanuts (optional)
- Stick of cinnamon
- 2 teaspoon of Spanish paprika
- A Cardamom pod
- 2 cloves
- 1 tsp of Worcestershire sauce
- 1 tsp Salt or to taste
- 2 tsp of ground black pepper
- 1 tablespoon coconut vinegar
Cube and rinse the beef. Prepare the marinade separately and add it to airtight container with beef. Let it marinade one hour to overnight in refrigerator.
Boil peanuts beforehand with 1 tsp each turmeric and salt in water. Drain and set aside. If you do not have peanuts you can skip this step without any change to recipe. However, I do like the little crunch it gives to the curry at the end.
Melt coconut oil in heavy bottomed pan or Cast iron skillet.
Add beef and fry for 15 minutes until water is released followed by yellow curry seasoning base, stir to coat. Add one more cup of water and continue to cook covered until water evaporates and beef is cooked through.
Blend a cup of shredded coconut with half a cup of water until smooth, add that to the curry. While it cooks add boiled peanuts and stick of cinnamon and continue to cook uncovered until oil separates from the curry. Stir to combine and coat spices and prevent it from sticking to bottom. Cook until curry is bubbly and fragrant, and oil separates from coconut cream.
I chose to cook until water has evaporated completely and beef is coated and Sauce is very thick coating around the beef.
However if you would like to leave little bit of gravy behind to get more of a stew style curry please go ahead it will still be delicious over rice.(this is how my grandma always finished the curry )
I hope you liked my recipe and will enjoy making it. please let me know by a like comment and share.