Yellow Thai Curry with Beef

I prepared this curry with Homemade Yellow Thai Curry paste. Since I cooked it with beef stew meat, it naturally had to cook longer and could develop much more flavor. As a colorful contrast and taste counterpoint, I added some baby corn and snow peas at the end.

Here’s the recipe for “Yellow Thai Curry with Beef” or “Gaeng Gari Nuea” ( แกงกะหรี่เนื้อ ). If you don’t have time to make your own curry paste, you can also use ready-made Yellow Thai Curry Paste. And you can of course vary the meat and vegetables, but I can really recommend this combination of beef, baby corn, and snow peas.

Preparation

First, let’s check how coarse the stew meat is cut and cut it into smaller pieces if necessary. German butchers usually cut larger pieces than are typical in Thai cuisine.

Then heat the vegetable oil in a large pan or wok and fry the curry paste for a few minutes. As soon as the paste releases its aroma, add the meat, mix it with the paste, and fry both together.

Once the meat has browned, deglaze with coconut milk and let the curry simmer for half an hour, adding water from time to time if needed.

Now stir in the fish sauce and palm sugar and let the curry simmer for another half hour. In the meantime, cut the baby corn cobs into bite-sized pieces, trim and halve the snow peas, and pluck the basil leaves from their stems.

Next, add the baby corn to the curry and let it cook briefly. Then stir in the snow peas and let them cook for a maximum of two minutes. Finally, turn off the heat, stir in the basil leaves, and let them steep briefly.

Serve the finished Gaeng Gari Nuea in bowls or deep plates and immediately with steaming hot jasmine rice.