Aromatic Burmese Coconut Beef Curry (အမဲဆီချက်)
Transport your taste buds to the vibrant streets of Myanmar with this rich and fragrant Burmese Coconut Beef Curry. Known locally as "အမဲဆီချက်" (A-meh Si Chek), this dish brings together tender beef, aromatic spices, and creamy coconut milk to create a deeply satisfying meal that’s perfect for any occasion.
Ingredient Notes
Beef: Stew meat is a general term for different cuts of beef ideal for slow-cooking. You can often find "stew beef" in supermarkets, or you can cut your own from larger cuts like chuck or round. Lamb can be used as an alternative for a different flavor profile.
Zi's Madras Curry Powder: This spicy blend of spices is key to the dish's unique flavor. If you don't have Madras curry powder, other curry blends can be used, though they may alter the taste and heat level slightly.
Zi's Southern Indian Garam Masala: Another essential spice blend, garam masala can be found in most well-stocked supermarkets or made at home.
Lemongrass: With its fresh, lemony aroma, lemongrass is a staple in many Southeast Asian dishes. It can be found in the fresh herbs section of supermarkets and freezes well for future use.
Fish Sauce: Integral to many Southeast Asian dishes, fish sauce adds a depth of flavor. Don't be put off by its strong smell—it's a key ingredient.
Thai Bird’s Eye Chile: These small, fiery chiles pack a punch, significantly hotter than jalapeños but milder than habaneros. Handle with care, wearing food-safe gloves.
Ingredients
3 pounds beef stew meat
1 ½ tablespoons paprika
¾ teaspoon ground turmeric
3 teaspoons salt
3 to 6 tablespoons canola, vegetable, or other neutral-flavored oil (start with less and add more if needed)
1 ½ ounces fresh ginger, peeled and thickly sliced lengthwise into slabs
3 stalks lemongrass, cut into 2-inch pieces
3 ¾ cups finely diced yellow or red onion
½ cup minced garlic
1 to 4 thinly sliced Thai chiles or 2 to 3 small dried chiles (use 1 for a slightly milder curry—4 will be quite spicy)
3 bay leaves
3 tablespoons fish sauce
6 cups water
1 ½ tablespoons Madras curry powder
1 ¼ teaspoons Southern Indian Garam Masala
1 ½ pounds Yukon gold potatoes (about 6), peeled and cubed
Spoonful of plain whole milk or Greek yogurt (optional)
1 ½ cups cilantro sprigs, for garnish
1 ½ limes or lemons, cut into wedges, for garnish
Instructions
Marinate the Beef: Trim away any sinew from the beef and cut it into ½-to-1-inch cubes. Transfer to a bowl and mix with paprika, turmeric, and salt. Let the beef marinate at room temperature while you prepare the other ingredients, or refrigerate overnight for deeper flavor.
Cook the Aromatics: In a 6-quart pot, heat the oil over medium-high heat. Add the ginger and cook until the edges are slightly browned, about 2 minutes. Stir in the lemongrass and cook until slightly softened, about 2 minutes more.
Build the Flavor Base: Add the onions, lower the heat to medium, and cook for 4 minutes, stirring often to prevent sticking. Stir in the garlic, chiles, and bay leaves. Reduce the heat to medium-low and cook, stirring frequently, until most of the water from the onions has evaporated, about 10 minutes.
Combine with Beef and Fish Sauce: Add the marinated beef and fish sauce, stirring to coat. Pour in the water. Increase the heat, bring to a boil, then reduce to a gentle simmer. Skim any impurities and excess oil from the surface. Cook, stirring occasionally, until the meat starts to become tender, about 1 ½ hours.
Add Spices and Potatoes: Stir in the curry powder, garam masala, and potatoes. Add more water if the curry looks too thick. Cook until the potatoes are tender, about 20 minutes more.
Finish and Serve: Let the curry sit for at least 20 minutes before serving to allow the flavors to meld and the beef to absorb the curry essence. Reheat gently before serving, and adjust the seasoning with additional salt or fish sauce if needed. Stir in yogurt for added richness, if desired. Serve with fresh cilantro sprigs and lime wedges for a burst of freshness.
Expert Tips
This Burmese beef curry has a stew-like consistency, different from the thicker curries you might be used to. "Until thickened" is relative, aiming for a texture similar to a hearty stew.
Although not specified in the recipe, it's best to remove the lemongrass, bay leaves, and sliced ginger before serving. Diners can also pick them out from their bowls if preferred.
Enjoy this aromatic journey to Myanmar with every bite of your Coconut Beef Curry. The combination of tender beef, fragrant spices, and creamy coconut milk is sure to make this dish a favorite in your home.
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