Signature Lemongrass Beef Curry Recipe

Season and Sear

Pat beef shin pieces dry with paper towels, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp neutral oil in a heavy Dutch oven or large braiser over medium-high heat. When oil is shimmering, sear beef in batches without crowding until deeply browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate and set aside.

Toast Whole Spices

In a dry skillet over medium heat, toast 1 tsp coriander seeds and 1 tsp cumin seeds and 0.5 tsp peppercorns until fragrant, about 1–2 minutes. Remove from heat and let cool slightly.

Soak Chilies

If using dried red chilies, soak them in warm water for 10 minutes to soften, then drain.

Blend Paste

In a food processor or blender, combine chopped lemongrass (4 stalks), 5 shallots, 6 garlic cloves, 1 inch sliced galangal, 1 inch fresh turmeric (or 1 tsp ground turmeric), softened chilies, toasted coriander and cumin, 0.5 tsp peppercorns, 0.5 tsp shrimp paste (or 1 tsp fish sauce), 1 tsp lime zest and 2 tbsp vegetable oil. Purée to a smooth paste, scraping down sides as needed. If the paste is too thick, add up to 1–2 tbsp water or more oil to help blend.

Cook Paste

Wipe out the Dutch oven used for searing (leave fond) or use a separate large skillet. Add 1 tbsp neutral oil over medium heat, then add the paste and sauté, stirring constantly, until fragrant and slightly darker, about 6–8 minutes. This develops flavor and mellows raw aromatics.

Deglaze and Combine

Deglaze the pan with 2 tbsp light soy sauce, scraping up any brown bits. Add the sautéed curry paste back to the Dutch oven (if cooked separately). Return the seared beef pieces to the pot and pour in 14 oz full-fat coconut milk and 2 cups low-sodium stock. Stir gently to combine.

Add Seasonings

Stir in 1 tbsp fish sauce, 1 tbsp palm sugar, 4 torn kaffir lime leaves (if using) and 1 bay leaf. Bring the mixture to a gentle simmer over medium heat.

Slow Braise

Once simmering, reduce heat to maintain a bare simmer. Cover the pot partially (lid slightly ajar) and braise for about 7–8 hours on the lowest stove setting or in a 275°F (135°C) oven for 6–8 hours, until the beef is fall-apart tender. Check occasionally to ensure the liquid is at a simmer; add a little hot water or stock if the level drops too low.

Concentrate Sauce (optional)

When the beef is tender, remove the lid and increase heat to medium-low. Simmer uncovered 10–15 minutes to reduce and thicken the sauce if desired. Skim excess fat from the surface if you prefer a leaner bowl.

Adjust Seasoning

Stir in 2 tbsp fresh lime juice and taste. Adjust seasoning with additional fish sauce or soy sauce to taste (start with 1/2 tsp increments) and 1 tsp more sugar if needed to balance acidity.

Shred and Serve

Using two forks, shred some pieces of beef in the pot or leave large chunks intact depending on preference. Remove and discard bay leaf and kaffir lime leaves. Serve the lemongrass beef curry over your chosen base (steamed jasmine rice, noodles, or mashed potatoes).

Garnish

Top each bowl with chopped cilantro (about 1 tbsp per serving), fresh basil leaves, a squeeze of extra lime if desired, and thinly sliced red chili for heat. Serve hot.