Cambodian Coconut Beef Curry Recipe

Recipe By Slurrp

Cambodian Coconut Beef Curry is a flavorful and aromatic dish that combines tender beef with a rich coconut curry sauce. The beef is simmered in a fragrant blend of spices, including lemongrass, ginger, and turmeric, which infuses it with a deliciously complex flavor. The creamy coconut milk adds a luscious texture to the curry, while the fresh herbs and lime juice provide a refreshing contrast. This hearty and comforting dish is perfect served over steamed rice or with crusty bread.

5
19 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Cambodian Coconut Beef Curry
plan
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ingredients serve

Ingredients for Cambodian Coconut Beef Curry Recipe

  • 0.38 pound Beef, Cut Into Cubes
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Ginger, Grated
  • 1/2 Stalks Lemongrass, Bruised
  • 1/4 teaspoon Turmeric Powder
  • 3/4 tablespoon Cambodian Curry Paste
  • 1/4 can Coconut Milk
  • As required Salt And Pepper, To Taste
  • as required Fresh Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: Cambodian Coconut Beef Curry Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions until translucent.
  • STEP 2.Add garlic, ginger, lemongrass, and turmeric to the pot and cook for 1-2 minutes until fragrant.
  • STEP 3.Add beef cubes to the pot and brown them on all sides.
  • STEP 4.Stir in the curry paste and cook for another minute.
  • STEP 5.Pour in the coconut milk and bring the mixture to a simmer.
  • STEP 6.Cover the pot and let the curry simmer for 1-2 hours until the beef is tender.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Garnish with fresh cilantro and squeeze lime juice over the curry before serving.
  • STEP 9.Serve the Cambodian Coconut Beef Curry over steamed rice or with crusty bread.

Cooking Tips

  • For a spicier curry, add more curry paste or red chili flakes.
  • If you can't find lemongrass, you can substitute with lemon zest.
  • To make the curry more flavorful, marinate the beef in the curry paste overnight before cooking.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave until heated through.
  • Serve the reheated curry with fresh herbs and lime wedges for added freshness.
Nutrition
value
1278
calories per serving
95 g Fat20 g Protein93 g Carbs44 g FiberOther

Current Totals

  • Fat
    95g
  • Protein
    20g
  • Carbs
    93g
  • Fiber
    44g

MacroNutrients

  • Carbs
    93g
  • Protein
    20g
  • Fiber
    44g

Fats

  • Fat
    95g

Vitamins & Minerals

  • Calcium
    348mg
  • Iron
    9mg
  • Vitamin A
    91mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    9mg
  • Copper
    1mcg
  • Magnesium
    184mg
  • Manganese
    8mg
  • Phosphorus
    330mg
  • Selenium
    2mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp