Name: Malaysian slow-braised beef curry
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Yield: 4-6
Ingredients: 1 brown onion, chopped; 2 cloves garlic, chopped; 2cm piece ginger, chopped; 1 truss tomato, chopped; 2 tbsp curry powder; 1 tsp ground cumin seed; 1 tsp ground coriander seed; ¼ cup (60ml) vegetable oil; 1kg beef chuck steak, cut into 4cm pieces; 2 tbsp plain flour; 1 lemongrass stalk, halved lengthwise; 1 cinnamon quill; 3 star anise; 6 lime leaves; 2 tbsp fish sauce; 400ml can coconut milk; 2 tbsp kecap manis; 400g fresh egg noodles; Micro purple shiso, to serve; Lime wedges, to serve

Malaysian slow-braised beef curry

Tender beef, rich spices and coconut gravy combine for the ultimate comfort meal.

Serves 4-6

Prep

20M

Cook

4H 15M

Total

4H 35M

Skip to Recipe

Malaysian slow-braised beef curry is a dish that has warmth and layered richness. This comforting curry brings together tender beef, aromatic spices and creamy coconut milk, creating a dish that is both bold and gently soothing. The slow-braising process allows the beef to absorb a deep blend of flavours, with lemongrass, ginger, garlic, and a medley of spices weaving through each bite, while the coconut milk balances the heat with its mellow creaminess.

It’s the type of dish that fills your kitchen with the heady scent of cinnamon and star anise as it bubbles quietly on the stove, inviting you to slow down and savour the process. Served over steamed jasmine rice or roti, the curry is perfect for gatherings with family and friends, offering comfort and depth with every mouthful.

For more curries, try this fish curry created by a Masterchef champion, this vegie curry from Christine Mansfield or this simple curry butter swordfish from The Good Farm Cookbook.

Ingredients

1 brown onion, chopped

2 cloves garlic, chopped

2cm piece ginger, chopped

1 truss tomato, chopped

2 tbsp curry powder

1 tsp ground cumin seed

1 tsp ground coriander seed

¼ cup (60ml) vegetable oil

1kg beef chuck steak, cut into 4cm pieces

2 tbsp plain flour

1 lemongrass stalk, halved lengthwise

1 cinnamon quill

3 star anise

6 lime leaves

2 tbsp fish sauce

400ml can coconut milk

2 tbsp kecap manis

400g fresh egg noodles

Micro purple shiso, to serve

Lime wedges, to serve

Method

Combine onion, garlic, ginger, tomato, curry powder, cumin, coriander and 1 tablespoon of oil in a small food processor and process until smooth. Set aside.

Heat remaining oil in a large heavy-based saucepan over medium-high heat. Dust the beef in flour, shaking off excess. In batches, add beef and cook for 6 minutes, turning until golden. Remove and set aside.

Add curry paste and cook, stirring for 2–3 minutes, or until fragrant. Return beef and resting juices to the pan. Add lemongrass, cinnamon, star anise, lime leaves, fish sauce, 300ml of coconut milk and 2 cups of water. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low and cook for 3–4 hours, or until beef is tender. Add kecap manis and season.

Cook noodles in a large saucepan of salted boiling water for 3 minutes, or until tender. Drain.

To serve, divide noodles between bowls. Drizzle with coconut milk and season with cracked black pepper. Serve with micro purple shiso and lime wedges.

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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