I don’t mean to toot my own horn here but this was very good! The yellow curry is one of my favourite Thai curries. Here I have served it with braised beef cheeks but you could quite easily turn it into a chicken or tofu curry by replacing the beef braising liquid with stock or water and cooking the vegetables in the sauce. This is very easy and achievable dish and you'‘d pay $30 plus for a plate of this in a restaurant so do give it ago at home..
Beef cheeks used to be cheap but now they are around $20 a kilo due to chefs using them a lot now. It’s kind of like what happened to lamb shanks. Now one lamb shank is $5-7. They take longer to cook than other stewing cuts but I have used a slow cooker here which made it dead easy and fuss free.
1 kg beef cheeks cut into chunks – I had two large beef cheeks and there were 15-17 pieces
2 cups water
2 kaffir lime leaves
3 slices ginger
2 cloves garlic, bashed
1 T yellow curry paste
Cut the beef cheeks into large chunks and season with salt. Brown in a pan to seal. Add the paste and stir to coat. Place in a slow cooker with remaining ingredients and cook on low for 6-8 hours. Turn off to rest in juices for a while before removing and straining liquid off and keeping for the curry base. Be gentle with the beef as it is very tender
The beef cheeks can now be refrigerated for 3 days or frozen.
You can also do this in the oven, they might take 3-4 hours. Just make sure its sealed well.
Yellow curry base
1 onion, finely chopped
2 garlic, sliced or crushed
2-3 tsp curry powder
2 T yellow curry paste – I used AYAM brand this time and it was great! Not blow your head off spicy
1 tin coconut milk
1-2 cup beef braising juices from the beef cheeks
1 T maple
2-3 tsp fish sauce or season with salt
Squeeze of lime
Heat some oil in a pan and add the onion and garlic and saute until soft. Add in the curry powder and cook off for a minute and then add in the paste and cook of for a further minute before adding the coconut milk and beef braising juices, bring to the simmer and simmer for 10-15 minutes. Add in maple syrup, fish sauce, coriander stems and a squeeze of lime. Adjust to your taste.
The base in now ready. This can be done in advance too or whip it up when you get home after the beef cheeks have been slow cooking all day.
If the beef cheeks were done in advance and are cold, add them in to the curry base until hot and top with coriander leaves.
For meatfree, use the curry base recipe from the noodle salad here, swapping red curry paste for yellow and using salt instead of fish sauce or just use water or stock as I mentioned above
We ate these with a crunchy fresh salad topping and roti which was very good! I also cooked a little rice to help soak up the juices.
You can also add vegetables into the curry and serve it with rice.
If you wanted you could add all the beef braising juices and make it into a noodle bowl soup and have it with noodles. Yum!
Crunchy salad topping
1x 250g packet of mung bean sprouts or half a small shredded cabbage or half and half
300g green beans or cucumber or a mix
a really large handful of coriander, chopped
2 T lime juice
1 T fish sauce
1 T oil
Mix all together just before serving.
The bean salad here would also be very good!