Thai Yellow Curry with Beef (Gaeng Garee Nuea)

In Thailand, yellow curry or gaeng garee is a specialty of Thai Muslims, so beef is a common meat pairing. In Thailand, when we make curry with beef, we like to cook it separately from the curry sauce so that the curry will maintain bright colour, and it also saves time as the curry sauce can be made while the beef is being cooked. I’ve chosen the well-marbled top blade steak for this as it isn’t too lean, and it’s also not too chewy which reduces the amount of cooking time. Since beef can take a long time to tenderize, the way to make this curry weeknight-friendly is to thinly slice the beef rather than cutting it into large cubes; a trick I learned working in a Thai restaurant. This will also allow the flavor of the curry to penetrate the beef in a shorter amount of time. Another stew-friendly cut can also be used, though it may take longer to cook. Serve the curry with steamed jasmine rice.