“Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry,” says chef Tom Kerridge. “Give it a try to make a change from your usual curry.”

Malaysian beef curry from Lose Weight & Get Fit by Tom Kerridge
(Bloomsbury Absolute/Cristian Barnett/PA)
Malaysian beef curry from Lose Weight & Get Fit by Tom Kerridge
Print Recipe
Nutrition Facts
Malaysian-style beef curry
Amount Per Serving
Calories 613 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Cholesterol 101mg34%
Sodium 110mg5%
Potassium 1095mg31%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 9g10%
Protein 66g132%
Vitamin A 388IU8%
Vitamin C 54mg65%
Calcium 91mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Malaysian-style beef curry

A flavourful beef curry
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: Malaysian
Servings: 4 people
Calories: 613kcal
Author: Tom Kerridge


  • 650 g lean stewing beef
  • 1 tbsp vegetable oil
  • 1 litre fresh beef stock
  • 1 cinnamon stick
  • 2 star anise
  • 2 kaffir lime leaves
  • 150 ml 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
  • 2.5 cm piece fresh ginger diced
  • 2.5 cm piece fresh galangal diced
  • 2 lemongrass stems coarse layers removed, chopped
  • 1 tsp ground turmeric

To finish and serve:

  • 500 g cooked brown rice freshly cooked and drained or 2 pouches
  • A handful of coriander leaves
  • 1 long red chilli finely sliced


  • 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.
  • Cut the beef into 2.5cm cubes. Place a large non-stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for one minute or until fragrant.
  • Add the beef and cook, stirring regularly, for five minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.
  • Increase the heat, stir in the coconut milk and tamarind paste and cook for a further five minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.
  • Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.


To freeze: 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
Health bonus: Lean stewing steak is high in protein and very low in saturated fat – less than 2% – compared with other cuts of beef.


Calories: 613kcal | Carbohydrates: 42g | Protein: 66g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 110mg | Potassium: 1095mg | Fiber: 3g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 54mg | Calcium: 91mg | Iron: 6mg

Lose Weight & Get Fit by Tom Kerridge is published by Bloomsbury Absolute, priced £22. Photography Cristian Barnett.

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