Beef and potato curry

Today, I craved for beef and potato curry, so I decided to make it to go with rice and roti. Let’s cook. Oh! some might not know what beef and potato curry is, some known from background heritage, or they have made it before many times. So, here’s what I know about curry, trust it’s description will make you mouth-watering and will cook it. Bear in mind there are lots of rendang recipes too for you to choose if you like.

Traditionally beef is the choice since beef withstands the prolonged cooking time and relatively cheap cuts are used. What is beef and potato curry? Which part best to use? Many use chuck, gravy, flank skirt or short rib. It’s your choice.

Beef and potato curry is a spicy and fragrant beef dish that is slow-cooked “kind like stew type” over a long period of time. The resulting dish will be a deep red colour with oil and thick coconut; hence the beef will still be succulent and tender. Potato are soft and as vegetable to compliment it.

I can only tell you it’s “a rich and tender coconut beef stew which is a thick spicy (extra if you can take hotter) and explosively flavoursome,” that’s I dare say for sure to win you over if you eat it and let it swirl around your mouth and taste bud. Yummmmmmmmmmmm!!

For everyday homecooks like me, I recommend you serve them once the beef rendang is done AND save some leftover as it only gets better overnight because it will absorb more of the flavour.


900 g skirt cut into bite size
3-4 small potatoes, peel and cut to bite size, add enough water
6 kaffir lime leaves, cut into very finely slices (given by friend)
7 Tbs Olive oil
3-5 cloves
3-5 star anise
3-5 cardamom pods
1 cinnamon stick
1 lemongrass, cut into 4-inch length and pounded
1-2 c water
1 big can coconut milk, thick
1/4 c coconut water (opt) see Note
3-4 Tsp tamarind paste (bought)
1-3 Tbs palm sugar or to taste
Salt to taste

Spice Paste

7 cloves garlic
6 shallots
2 lemongrass, white part only
1-2 Tsp galangal powder (you can use fresh 1 inch)
1 thumb size ginger (you can use powder 1 Tbs)
10-12 dried chilies, soaked in warm water and seeded


Place potatoes bite sizes in a microwave safe bowl with enough water. Microwave for 20 minutes until tender. Drain and set aside until later.

Meanwhile chop the spice paste ingredients and then blend it with a bit chilli water 3 Tbs in a food processor until fine. Heat the oil in Bessemer pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 hours or until the meat is tender and the gravy has reduced a bit. Add in potatoes and salt to taste. Continued to simmer with lid for another 30-45 minutes until beef is really tender and potatoes has soften slightly. If not sweet enough, add more sugar to taste.

Serve beef and potato curry with rice, vegetables on the side and with a glass of red wine. I usually eat beef and potato curry the next day with roti canai or bread. Enjoy!!!!!

Notes: I on the other hand prefer to have some gravy. So, I add a bit more water and coconut water. you don’t have to. Hence overnight I can have curry with roti canai or bread.



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