If there's one dish that brings warmth, complexity, and an inviting aroma to the dinner table, it's this Yellow Beef Curry with Lemongrass and Ginger. This isn’t just a curry recipe—it’s the kind of meal that feels like a hug in a bowl. With its layers of flavor from fresh aromatics like lemongrass and ginger, mellow spice from yellow curry paste, and richness from creamy coconut milk, this yellow curry beef is a golden curry recipe you'll come back to time and time again. Whether you’re new to making curry or a seasoned pro, this is one of those easy dinner recipes that delivers both comfort and bold flavor without much effort.

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Yellow Beef Curry with Lemongrass and Ginger

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Main Course

Cuisine Indonesian, Thai

Servings 4

Equipment

Heavy-bottomed pot or Dutch oven Ideal for browning the meat and slow simmering. A large saucepan also works in a pinch.
Cutting board and sharp knife For prepping all your vegetables and meat.
Wooden Spoon or Spatula To stir the curry without scratching your pot.
Measuring cups and spoons Precision counts, especially with bold flavors.
Fine mesh strainer or cheesecloth (optional) If you want to remove the lemongrass before serving.

Ingredients

For the Curry

1.5 lbs beef chuck roast cut into 1-inch cubes (you can also use boneless short ribs or brisket)
2 tablespoons yellow curry paste store-bought or homemade
2 stalks lemongrass trimmed and bruised
1 tablespoon fresh ginger minced
1 large onion sliced
4 cloves garlic minced
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
2 cups full-fat coconut milk
1 cup beef broth
1 large Yukon gold potato cubed
2 medium carrots cut into chunks
Salt to taste
Fresh cilantro and lime wedges for garnish

Optional Add-ins

Red chili slices for heat
Bamboo shoots or baby corn for texture
A dash of turmeric for extra golden color

Instructions

Step 1: Brown the Beef

Heat a tablespoon of oil in your Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides. Don’t overcrowd the pot—give the meat room to sear and develop flavor. Transfer to a plate once browned.

Step 2: Build the Base

In the same pot, reduce heat to medium. Add a bit more oil if needed and sauté the onion until soft, about 5 minutes. Add garlic, ginger, and the bruised lemongrass stalks. Stir until fragrant, about 1 minute.

Step 3: Add the Curry Paste

Add the yellow curry paste and cook for 2-3 minutes to let the flavors bloom. The paste should darken slightly and become fragrant—this step is key in unlocking a rich, authentic base.

Step 4: Simmer and Soften

Pour in the coconut milk and beef broth. Stir in the fish sauce and sugar. Return the browned beef to the pot. Bring to a boil, then reduce the heat and let simmer uncovered for 1 hour. Stir occasionally and check that the beef is tender.

Step 5: Add the Vegetables

After an hour, add the potatoes and carrots. Simmer for another 25–30 minutes until the vegetables are tender and the curry has thickened. Adjust salt to taste.

Step 6: Garnish and Serve

Discard the lemongrass stalks or leave them in for presentation. Serve hot over jasmine rice or with flatbread. Garnish with chopped cilantro and a squeeze of lime for brightness.

Perfect Pairings

This yellow curry recipe pairs wonderfully with steamed jasmine rice, whose floral aroma complements the creamy coconut sauce. For a low-carb option, serve it over cauliflower rice or alongside a crisp Thai cucumber salad. A Thai iced tea or a light pilsner beer also matches well with the subtle spice and richness of the dish.

If you're serving this as part of a dinner spread, include sides like:

Crispy spring rolls
Papaya salad (som tam) for a sweet and spicy counterbalance
Roti or naan for dipping in the yellow curry sauce

FAQs

1. Can I substitute the beef with another protein?

Absolutely. Chicken thighs work beautifully and cook faster. If you're into chicken breast recipes, use them—but keep the simmer time shorter to prevent drying. For a vegetarian version, try tofu or chickpeas, and load up on veggies like bell peppers and eggplant.

2. Is yellow curry paste the same as yellow curry powder?

Not quite. Yellow curry paste is a wet blend of herbs and spices including lemongrass, garlic, turmeric, and chiles. It’s essential for an authentic thai yellow curry recipe. Yellow curry powder is a dry spice blend and won’t give you the same depth or texture in this curry.

3. Can I make this a yellow curry soup instead?

Definitely! Just increase the broth by 1 to 1.5 cups and reduce the coconut milk slightly. Keep the vegetables tender and thinly sliced. It transforms into a cozy, spoonable yellow curry soup.

4. What makes this a healthy curry recipe?

This dish is naturally gluten-free, dairy-free, and packed with wholesome ingredients. Lemongrass and ginger are both anti-inflammatory, and coconut milk contains healthy fats. To make it even lighter, trim visible fat from the beef or sub in lean chicken.

5. Can I make this ahead of time?

Yes! In fact, it tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove with a splash of broth if it thickens too much.

Golden Comfort: Yellow Beef Curry with Lemongrass and Ginger