Main Course
Beef Curry with Lemongrass (Burmese-Style)
Original name: Beef Curry with Lemongrass
About this dish
This aromatic beef curry is a hidden treasure of Burmese home kitchens. Tender chunks of beef simmer low and slow in a fragrant base of lemongrass, turmeric, ginger, and fish sauce.
The secret lies in reducing the coconut milk until it splits, releasing a deep, almost caramelized richness. Serve with steaming jasmine rice or warm parathas to soak up every last drop of golden sauce.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck
protein1 kg
Imperial measurement: 2.2 lbs
coconut milk
liquid800 ml (2 cans)
Imperial measurement: 3.5 cups
lemongrass
herb4 stalks
yellow onion
vegetable2 medium
garlic
herb6 cloves
ginger
herb2 tablespoons
turmeric powder
spice1 teaspoon
chili powder
spice1 teaspoon
coriander powder
spice1 1/2 teaspoons
fish sauce
seasoning2 tablespoons
salt
seasoningto taste
vegetable oil
fat3 tablespoons
water
liquid125 ml
Imperial measurement: 1/2 cup
Method
Prepare the beef
10 minutesPat the beef cubes dry with paper towels. Season generously with salt and set aside at room temperature for 10 minutes.
brown the beef
12 minutesHeat oil in a heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deep brown, about 3-4 minutes per batch. Transfer to a plate and set aside.
Sauté aromatics
5 minutesReduce heat to medium. Add onion, garlic, and ginger to the same pot. Cook, stirring, until the onion softens and turns golden, about 5 minutes.
Toast spices
1 minuteAdd turmeric, chili powder, and coriander powder. Stir constantly for 30 seconds until fragrant.
Deglaze and braise
5 minutesPour in the water and fish sauce, scraping up any browned bits from the bottom. Return the beef to the pot, nestling it into the liquid. Pound the lemongrass stalks with the back of a knife and add them whole. Pour in the coconut milk and bring to a gentle simmer.
Simmer until tender
1 hour 30 minutesReduce heat to low, cover partially, and let it cook for 1 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. The oil should separate and rise to the top—this is the mark of a proper Burmese curry. Season with salt to taste. Remove lemongrass stalks before serving.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Mortar and pestle (for bruising lemongrass
- optional)
Nutrition facts
Tips
- For the best flavor, use full-fat coconut milk and do not stir too often once the oil begins to separate—this preserves the layered richness.
- Bruise the lemongrass stalks to release their essential oils without shredding them, this makes them easy to remove before serving.
- If you prefer a thicker curry, simmer uncovered for the last 10 minutes to reduce the sauce.
- Serve with fresh lime wedges and a handful of Thai basil or cilantro for brightness.
Serving suggestions
- Serve the beef curry over steamed jasmine rice or alongside crisp parathas for dipping. Garnish with fresh cilantro, red chili slices, and a wedge of lime.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.