Yellow Curry with Beef and Potatoes
Yellow curry combines fresh Thai spices with Indian curry powder, which is a mixture of different spices. This curry is often served with pickled vegetables such as pickled cucumbers.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 2 cans (13.5 oz.) coconut milk (do not shake the cans)
- 1½ lbs. beef shanks, cut into 2" cubes
- ½ cup jarred yellow curry paste
- 1 tsp. sugar
- 2 Tbsp. fish sauce
- 2 cups peeled cubed medium potatoes
- 1 medium onion, peeled, chopped into bite-sized pieces
- Do not shake the coconut milk cans. Scoop the cream on top of coconut milk of both cans, about halfway down, into a medium saucepan. In another saucepan, bring the other half of coconut milk (what remains in the two cans) to a boil. Add beef cubes and simmer for 45 minutes over medium-low heat.
- Bring coconut cream that was scooped out to a boil over medium heat. Stir in curry paste and turn down the heat. Simmer at low heat, without stirring, until fragrant and coconut cream starts to release some oil, about 3–5 minutes.
- Add beef and the stock from the other saucepan to the fried paste, and bring to a boil. Season with sugar and fish sauce.
- Add potatoes and onions and simmer for 10 minutes. Taste and adjust as needed.