Home > Beef & Veggie Curry
January recipe
By From the Project Open Hand kitchen

Yield: 8 servings 


  • 3 whole cloves
  • 1  1/2 tsp. coriander seeds
  • 1  1/2-inch piece cinnamon stick
  • 1 whole star anise
  • 1 tsp. cumin seeds 
  • 1/8 tsp. cardamom seeds (from 2 whole green cardamom pods)
  • 1 tsp. fleur de sel or coarse kosher salt
  • 1/2 tsp. ground mace


  • 10 small dried árbol chiles
  • 25 long fresh cilantro stems
  • 1 medium red onion, chopped
  • 6 garlic cloves, peeled
  • 1  1/2-inch piece fresh ginger, thinly sliced
  • 1  1/2 tbsp. chopped or grated lemongrass
  • 3/4 cup water


  • 1 long mild yellow chile (such as banana chile)
  • 4 tbsp. vegetable oil, divided
  • 2 lb 1x1 beef cut into strips
  • 4 cups unsweetened coconut milk
  • 2 stalks celery ¼” bias cut
  • 1  1/2 cup fish sauce 
  • 1/3 cup brown sugar
  • 2  4-inch-long bottoms of lemongrass stalks
  • 1/4 cup fresh orange juice
  • 1/3 cup salted roasted peanuts, crushed, plus
  • 3/4 cup fresh cilantro leaves
  • 1 large green bell pepper
  • 16 oz. red potatoes
  • 12 oz. carrots diagonally sliced


For spice mix:

  1. Combine cloves, coriander, cinnamon, anise, cumin, and cardamom in medium bowl
  2. Add cold water to cover, then drain
  3. Place spices in large wok or skillet
  4. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes
  5. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder

**TIP: Spice mix can be made 1 week ahead of time. Store air-tight at room temperature.**


For curry paste:

  1. Place chilies in small bowl; add cold water to cover, let soak 30 minutes
  2. Drain, reserving soaking liquid
  3. Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet
  4. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes
  5. Add 3/4 cup water; cover wok and cook until galangal is tender, about 35 minutes; cool in wok
  6. Scrape galangal mixture into processor; add drained red chilies
  7. Blend, adding enough reserved chili soaking liquid by tablespoonful’s to form smooth paste. Stir in spice mix
  8. Transfer to bowl, cover, and chill

**TIP: Can be made 1 week ahead. Transfer to bowl, cover, and chill.**


For beef:

  1. Heat medium saucepan with oil; Add meat and sear, stirring occasionally
  2. Add yellow chile, potatoes, carrots, and celery; cook for 2 minutes
  3. Stir in orange juice, sugar, curry paste, and lemongrass to meat and vegetable mixture
  4. Add vegetable stock and coconut milk; bring to simmer; cover and cook until meat is tender
  5. Add fish sauce, green pepper and cilantro leaves; reduce liquid by ½ and thicken
  6. Remove from heat and add peanuts and finish with sesame oil


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