Simplest beef curry with whole shallots from Burma: Rivers of Flavor by Naomi Duguid

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Notes about this recipe

  • Stephenn31 on February 24, 2025

    Really simple, but a great depth of flavours. I bought fried shallots, and they disintegrated into the curry sauce.

  • TrishaCP on January 24, 2017

    Thanks to Frogcake for flagging this one. This was indeed easy and tasty, though the whole shallots didn't really do much for me- maybe I should have cooked them longer. I cooked the beef the day before (good thing, because I needed more than two hours to get my beef tender) and then heated the rest up the following day. I subbed an equal amount of cayenne for the red chiles. Served with rice and the Mandalay grated carrot salad.

  • Frogcake on January 19, 2017

    A simple, delicious curry that is mildly scented with turmeric as many Burmese curries are. I would definitely make this again. I served this with fried shallots and rice as recommended. This recipe inspired me to make the following curry: used ground beef in place of the stewing beef, one can of diced tomatoes with juice and an additional cup of water, addition of one cup of chopped black oyster mushrooms, and two cups of chopped dandelion leaves and stems; spices as directed in this recipe with fried shallots. I also added cubed sweet potato to the simmering pot. No need to simmer the latter for any longer than forty minutes. Adjust salt and pepper after adding the fish sauce.

  • wester on January 14, 2015

    Good and simple, although you do need to crisp-fry some shallots if you don't have them on hand yet.

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