Burmese Beef Curry
Dive into the rich and aromatic flavors of Burmese Beef Curry, a comforting dish that brings Southeast Asian cuisine to your table. Made with tender, slow-simmered beef, fragrant spices like turmeric, cumin, and coriander, and a creamy coconut milk base, this curry balances warmth, depth, and a touch of sweetness from brown sugar. Highlighted by the addition of fish sauce for umami and a hint of optional cayenne for heat, this recipe offers a delightful fusion of savory and spicy notes. Perfectly paired with steamed rice or flatbread, it’s an ideal choice for dinner gatherings or cozy family meals. With just 15 minutes of prep and a little patience for simmering, you’ll enjoy a hearty, flavorful bowl of curry garnished with fresh cilantro for a burst of freshness.
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Recipe Information
Ingredients
- 500 g Beef (chuck or stewing beef, cut into bite-sized cubes)
- 3 tbsp Vegetable oil
- 2 medium Yellow onion (thinly sliced)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (minced)
- 1 tsp Turmeric powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cayenne pepper (optional, for heat)
- 2 medium Tomatoes (diced)
- 200 ml Coconut milk
- 250 ml Beef or chicken stock
- 2 tbsp Fish sauce
- 1 tsp Brown sugar
- 0.5 tsp Salt
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the sliced onions and cook until golden brown and fragrant, about 8–10 minutes.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until aromatic.
Add the turmeric powder, paprika, ground cumin, ground coriander, and cayenne pepper (if using). Stir for 30 seconds to toast the spices.
Increase the heat to medium-high and add the beef cubes. Sear the beef until browned on all sides, about 6–8 minutes.
Mix in the diced tomatoes and cook until they soften and begin to break down, about 5 minutes.
Pour in the coconut milk and beef stock, stirring well to combine. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 60–75 minutes, stirring occasionally. The beef should become tender, and the sauce should thicken.
Stir in the fish sauce, brown sugar, and salt during the last 10 minutes of cooking. Adjust the seasoning to taste.
Remove from heat and garnish with fresh cilantro before serving.
Serve the Burmese Beef Curry hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 38.4 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
