Malaysian Beef Curry

This recipe features in these meal plans: Impress for Less, Winter Warmers 1.

A Malaysian-style spicy beef and potato curry with a hint of coconut. Serve on a bed of jasmine rice.


  • 400g of tinned chopped tomatoes
  • 1 medium baking potato (approx 320g), peeled and diced
  • 1 medium onion (approx 185g), finely chopped
  • 500g of beef stewing steak, fat removed and cut into 2cm pieces
  • 100g of creamed coconut
  • 280g of Thai jasmine rice
  • 2 tsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 2 fresh red chillies, deseeded and chopped
  • 2 tsp turmeric
  • 500ml beef stock, prepared according to the packet instructions
  • 3 tbsp tomato puree
  • 3 tbsp vegetable oil
  • 2 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 70 mins
  • Price per person: £1.62
  • Store cupboard: Cook's
  • Calories per serving: 793
  • 5-a-day per serving: 0.8
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Malaysian Beef Curry photo

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  1. Heat 2 tbsp vegetable oil in a large saucepan and fry the beef for 4-5 minutes, or until browned. Remove from the pan and set aside.
  2. Add 1 tbsp vegetable oil to the saucepan and fry the onion, garlic, ginger and red chilli for 3-4 minutes, or until the onion is soft. Add the turmeric, cumin and chilli powder and fry for 1 minute.
  3. Return the beef to the pan and stir in the potato, chopped tomatoes, tomato puree, cinnamon, beef stock and creamed coconut. Cover and simmer for 1 hour, stirring occasionally, or until the beef is tender. Add a little water if necessary.
  4. Towards the end of the cooking time, cook the rice according to the packet instructions so that it is ready at the same time as the sauce.
  5. Season the curry to taste and serve immediately with the cooked rice.

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