Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Malaysian beef curry recipe

Malaysian beef curry recipe

64 ratings

Inspired by a Kerala-style beef curry this tasty Malaysian beef curry recipe uses powerful aromats like lemongrass, ginger, cardamom and star anise to bring layers of flavour to your dinner table. Garnish with a final flourish of chopped coriander and sliced chilli to lift the dish, then tuck in! See method

  • Serves 6
  • 30 mins to prepare and 2 hrs 20 mins to cook
  • 305 calories / serving
  • Dairy-free

Ingredients

For the spice mixture

  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 2 dried chillies
  • 1 lemongrass stalk, trimmed and chopped
  • 1 inch piece ginger, peeled and chopped
  • ½tsp turmeric
  • 1tsp rock salt

For the curry

  • 30ml groundnut oil
  • 1kg beef brisket, cut into 2 inch cubes
  • 2 star anise
  • 2 cardamom pods, lightly crushed
  • 1 small cinnamon stick
  • 2tsp soft light brown sugar
  • 400ml coconut milk
  • 250ml hot water
  • juice of 1 lime
  • salt
  • black pepper
  • 1tbsp coriander leaves, roughly chopped
  • 1 red chilli, de-seeded and finely sliced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1270kj
    305kcal     15%

  • Fat

    15g 21%

  • Saturates

    5g 25%

  • Sugars

    5g 6%

  • Salt

    0.1g <1%

of the reference intake
Carbohydrate 5.8g Protein 35.8g Fibre 0.3g

Method

Inspired by a Kerala-style beef curry this tasty Malaysian beef curry recipe uses powerful aromats like lemongrass, ginger, cardamom and star anise to bring layers of flavour to your dinner table. Garnish with a final flourish of chopped coriander and sliced chilli to lift the dish, then tuck in!

  1. Combine the ingredients for the spice mixture in a food processor. Pulse until you have a smooth paste, adding a little water if it looks too dry. Transfer to a small bowl.
  2. Heat the groundnut oil in a large, heavy-based casserole dish over a moderate heat until hot. Fry the spice mixture for 3-5 minutes, stirring occasionally, until it looks glossy and the oil starts to separate away from the spice mixture. Add the star anise, cinnamon and cardamom pods and stir well.
  3. Add the beef, soft light brown sugar and a little salt and cook for 4-5 minutes, stirring occasionally. Pour the coconut milk and hot water into the dish, stir well, and bring to a simmer. Cover the saucepan, reduce the heat to low and cook gently for 2 hours.
  4. Remove from the heat after two hours and adjust the seasoning using salt, pepper and lime juice. Garnish the dish with the chopped coriander and sliced red chilli. Serve from the dish.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.