Malay Beef Curry


2 tbsp vegetable oil
750g beef chuck steak, trimmed, cubed
1 large onion, sliced
4 garlic cloves, crushed
4 long red chillies
2cm piece ginger, peeled, grated
2 ½ tbsp curry powder
2 tsp caster sugar
2 tsp turmeric
2 carrots, sliced
400ml can coconut milk
400g can diced tomatoes
1 cup water
1 tbsp fish sauce
coriander leaves, baguette and lime wedges, to serve

Malay Beef Curry

4 - 6


  • Heat oil in a large saucepan on high. Cook beef in batches for 5-6 minutes each, until browned all over. Remove from pan and set aside.
  • Reduce heat to medium. Sauté onion for 3-4 minutes until lightly golden. Stir in garlic, chilli, ginger, curry powder, sugar and turmeric. Cook for 1-2 minutes until fragrant.
  • Return beef to pan with carrots, stirring for 1 minute to coat it in the spices.
  • Pour in the coconut milk, tomatoes, water and fish sauce. Bring to boil, then reduce heat to low. Simmer, covered, for 40-45 minutes, or until beef is very tender.
  • Top with coriander leaves to serve. Accompany with lime wedges and a torn baguette for dipping.