5 from 6 votes
Tamarind Beef Curry
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Fragrant beef curry with tamarind paste, coconut cream and green beans.

Course: Main Dish
Cuisine: Asian
Author: Rika Livingston
  • 2 tablespoons vegetable oil or canola oil
  • 1 1/2 pounds beef sirloin cut into thin strips
  • 1/2 yellow onion chopped finely
  • 3 garlic cloves minced
  • 1 stalk fresh lemongrass chopped finely
  • 1 star anise
  • 1 cinnamon stick
  • 1 cup canned coconut cream full fat or reduced fat
  • 1 tablespoon tamarind paste
  • 12 ounces green beans trimmed and halved lengthways
  • 1 tablespoon Thai fish sauce
  • 1/2 cup fresh cilantro leave
  • cooked jasmine rice
  • optional 1/2 tablespoon light brown sugar
  1. Heat 1 tablespoon oil in a wok over high heat. Stir fry the beef in batches until browned. Transfer to a plate. Set aside.
  2. Heat 1 tablespoon oil in a wok over medium high heat. Cook onion until soft, add garlic, lemongrass, star anise, and cinnamon stick. Stir fry for about 3 minutes or until fragrant.
  3. Add coconut cream and tamarind paste and cook for about 3-5 minutes or until the sauce has thickened slightly. Optional: Add 1/2 tablespoon light brown sugar to add sweetness (or use more according to your liking)

  4. Return the beef sirloin into the wok, add green beans and stir fry for about 3 minutes.
  5. Remove from the heat and serve immediately with jasmine rice.
Recipe Notes

Adapted from Food to Love