This is one of my favourite recipes from my book Lose Weight and Get Fit, where my focus was on creating high-flavour recipes for dieting and fitness. This Malaysian-style beef curry really ticks all the boxes. Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry.

Making a spice paste from scratch is so quick and easy and worth the extra few minutes it takes. Give it a try to make a change from your usual curry paste.

I use lean stewing steak as it’s high in protein and very low in saturated fat – less than 2 per cent, compared with other cuts of beef. It’s a great recipe for batch cooking too, just let the curry cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a pan over a medium heat until hot all the way through.

Tom Kerridge is a Michelin-starred chef and bestselling cookbook author;

Tom Kerridge’s Malaysian-style beef curry

Serves 4

650g lean stewing beef
1 tbsp vegetable oil
1 litre fresh beef stock
1 cinnamon stick
2 star anise
2 kaffir lime leaves
150ml tinned coconut milk
1 tbsp tamarind paste
Sea salt and freshly ground black pepper

For the spice paste
8 shallots, quartered
4 garlic cloves, peeled
2 dried chillies, stalks removed
2 long red chillies, deseeded
2.5cm piece fresh ginger, diced
2.5cm piece fresh galangal, diced
2 lemongrass stems, coarse layers removed, chopped
1 tsp ground turmeric

To serve
500g cooked brown rice (freshly cooked and drained or two pouches)
A handful of coriander leaves
1 long red chilli, finely sliced

Tom Kerridge’s Malaysian-style beef curry


1 First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.

2 Cut the beef into 2.5cm cubes. Place a large non-stick saucepan …….


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