Malaysian Beef & Potato Curry

Traditional curry handed down from my grandma



Ready In:

3hrs 30min



Good For:



About this Recipe

By: PK

This recipe has been handed down through the family.  My mother was taught this by my grandmother (Atok) and she converted the old measurements of a pinch and handful to metric.  It is a nice winter warmer, served with just rice and some greens.

  • 1 kg Chuck Steak
  • 1 kg Potatoes
  • 1 large onion
  • 4 tbsp Malay Curry Powder
  • 10cm stick Cinnamon
  • 2 cloves
  • 1  triangle piece star annise
  • 400gm can Coconut milk
  • Water
  • Salt
I prefer to use chuck steak although any good stewing steak will do.

Malaysian curry powder can be found at most Asian Grocers.  There is usually a different powder seafood or beef/chicken.  I usually have both mild and hot in the cupboard and blend according to who will be eating.

Using such a small amount of star annise means the packet will likely last you a few years but if you leave it out it does change the flavour.

I usually serve this some green vegetables like boy choy or cabbage and rice.

Step by Step Instructions

Step 1

Cut steak into 4cm pieces. Place the curry powder in a ceramic bowl.  Slowly add enough water until you have a pourable liquid.

Step 2

Add oil to a large saucepan on a medium heat and fry star annise, cinnamon and cloves for about 2 minutes. Add finely chopped onion and fry until the onion starts to turn brown.

Step 3

Add curry paste and fry until the spices marry.  This should be about 4 to 5 minutes. Then add meat and cook stiring until meat goes brown.

Step 4

Add coconut milk reserving say 10% in the bottom of the can.  Also add a can of water. Bring to a simmer, lower heat to lowest setting and simmer for one and a half hours.

Step 5

Add potatoes which have been cut into thirds and simmer for another 45 minutes or until potatoes are cooked.

Step 6

Keeping the coconut milk in reserve is in case you overboil and it curdles. Regardless, add the remaining coconut milk just before serving.