Thai Translation – Gaeng = Curry, Kari = Yellow, Neua = Beef
Yellow curry is a creamy and mild curry that is a great introductory into Thai curries. It can be cooked from a store-bought paste or you can easily make your own paste. Yellow curry can also be made with any type of meat or vegetables and is the basis for Khao Soi, a northern Thai dish which is made with noodles and served with pickled vegetables. Yellow curry is similar to curries that come from Burma, Malaysia and Cambodia.
Cooking Time – 20 minutes
Preparation Time – 5 minutes
1 Tbsp vegetable oil
300g beef steak
1 400mL can coconut milk
2 tsp fish sauce
½ tsp chopped fresh coriander (to garnish)
- Prepare the meat – cut into bite sized pieces, removing excess fat.
- Heat the oil in a medium saucepan over a medium to high heat.
- Add the curry paste and cook until fragrant.
- Cook the meat in the saucepan, ensuring the meat is coated well with the curry paste and the meat begins to change colour.
- Add the coconut milk to the saucepan with the meat and curry paste.
- Bring to the boil then reduce the heat and simmer for approximately 15 minutes or until the meat is tender.
- Add the fish sauce and squeeze of half a lime and stir well to combine. Turn off the heat.
- Serve with steamed rice and a garnish of coriander.