Lemongrass Beef Curry Recipe

Season and Sear

Pat beef shin pieces dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Heat 2 tbsp neutral oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. In batches to avoid crowding, sear beef pieces on all sides until deeply browned (3–4 minutes per side). Transfer browned pieces to a plate and set aside.

Prepare aromatics: trim the lemongrass to the tender white sections, remove tough outer layers, and thinly slice. Roughly chop galangal (or ginger), garlic, shallots, and softened soaked chilies.

In a food processor or high-speed blender, combine sliced lemongrass, galangal/ginger, garlic, shallots, softened chilies, ground coriander, ground cumin, turmeric powder, shrimp paste (if using), lime zest, and 2 tbsp neutral oil. Pulse and scrape down as needed, blending until a smooth-ish paste forms. Add a tablespoon or two of water if needed to help blend. Taste and adjust heat/salt — the paste should be aromatic, bright, and slightly salty.

If you don’t have a processor, finely mince all aromatics and mash together using the back of a spoon or mortar and pestle until paste forms.

Reduce heat to medium. In the same pot used to sear the beef, add 1–2 tbsp oil if the pot is dry. Add 3–4 tbsp of the prepared lemongrass curry paste and cook, stirring, for 2–3 minutes until fragrant and slightly darker — this blooms the spices and mellows raw aromatics.

Return all seared beef to the pot and stir to coat with the paste. Add coconut milk and beef stock (or water) so the meat is mostly submerged. Stir in fish sauce, light soy sauce, and palm sugar. Add bay leaves and whole shallots and optional vegetables (carrots, eggplant or potatoes) so they sit among the beef.

Bring the pot to a gentle simmer on the stovetop. Once simmering, cover with a tight-fitting lid and transfer to a preheated oven at 130°C (265°F) for 6.5–8 hours, or continue to braise on the stovetop at the lowest steady simmer for the same time. The goal is fork-tender beef that easily shreds. Check liquid level after 3–4 hours; if it’s reducing too quickly, add 100–200 ml more stock or water.

About 30–45 minutes before the end of braising, add the carrots and any firmer vegetables so they become tender but not mushy.

When the beef is fork-tender and the sauce has reduced to a rich, silky consistency, remove the pot from the oven. Skim off excess fat from the surface if desired. Taste and adjust seasoning: add more fish sauce for saltiness, a pinch of sugar for balance, or up to 2 tbsp lime juice for brightness.

Shred larger pieces of beef with two forks into bite-sized chunks, leaving some intact for texture. Stir in fresh basil and cilantro leaves to wilt them into the hot curry. Add sliced red chili if using for heat and color.

Spoon steamed jasmine rice or cooked rice noodles into bowls. Ladle generous portions of lemongrass beef curry over the base, ensuring both meat and sauce are included.

Garnish with lime wedges, extra basil and cilantro, and fried shallots if desired. Serve immediately.