Thai Yellow Curry with Beef and Potatoes
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Pinch of Yum · by Lindsay Ostrom★ 4.9

Thai Yellow Curry with Beef and Potatoes

NUTRITION · PER SERVING170M COOK
CAL 28%·PRO 50%
CARBS 28G20% OF CAL
4G FIBER5G SUGAR19G OTHER
FAT 38G61% OF CAL
22G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai yellow curry made from scratch with beef and potatoes in creamy coconut sauce with complex spices. Rich and aromatic.

mainthaicurrybeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 shallots
  • 1 head garlic
  • 1 3-inch piece galangal, peeled and thinly sliced*
  • 1 3-inch piece ginger, peeled and thinly sliced
  • 1 teaspoon roasted ground coriander
  • 20 dried red Thai chiles softened in hot water
  • 2 tablespoons turmeric
  • 2 tablespoons curry powder
  • 2 tablespoons fresh cilantro
  • 1 tablespoon shrimp paste*
  • 1 1/2 tablespoons salt
  • 1 tablespoon lemongrass paste
  • 2 lbs. beef chuck, trimmed and cut into cubes
  • 3-4 cups light coconut milk
  • 4 cups water, divided
  • 2 cups coconut cream (canned)*
  • 24 ounces Yukon gold potatoes, cut into bite-sized pieces
  • 1 shallot, thinly sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1/2 cup minced cilantro
PREP
20M
SODIUM
1641MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.