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Malaysian beef curry

Serves: 4 people
Prep time:



  • 2 tbs olive oil 
  • 1⁄2 tsp dried chilli flakes 
  • 1 brown onion, thinly sliced 
  • 2 garlic cloves, sliced 
  • 1 cinnamon stick 
  • 1 x 185 g jar Malaysian curry paste 
  • 800 g beef chuck steak, cut into 3cm cubes 
  • 1 x 270 ml can coconut milk 
  • 250 g potatoes, peeled, washed, cut into quarters 
  • 500 ml (2 cups) Campbell’s Real Stock - Beef 
  • 1/3 cup toasted peanuts, coarsely chopped 
  • 1⁄2 cup coriander leaves 


  1. Heat oil in a wok or large frying pan over high heat. Add chilli and stir-fry for 1 minute or until leaves are crisp.
  2. Add the onion, garlic and cinnamon to the wok and stir-fry for 2 minutes or until the onion softens. Add the curry paste and stir fry for 1 minute or until aromatic. Add the beef and toss to coat in curry paste. Add the coconut milk, potato and Campbell’s Real Stock. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour and 30 minutes or until beef is very tender.
  3. Divide beef curry among serving bowls. Top with peanuts and coriander. Serve with steamed rice.