Best 3 Perfect Burmese Beef Curry Recipes

**Discover the Enchanting Flavors of Burmese Beef Curry: A Culinary Journey to Myanmar**

In the heart of Southeast Asia, where the Irrawaddy River winds its way through lush landscapes and ancient temples, lies a culinary treasure that captivates the senses: Burmese beef curry. This delectable dish, a symphony of aromatic spices, tender beef, and creamy coconut milk, is a testament to the rich culinary heritage of Myanmar. Embark on a culinary adventure as we unveil the secrets behind this beloved dish, exploring two enticing recipes that showcase the diverse culinary traditions of Burma.

**Recipe 1: Traditional Burmese Beef Curry – A Classic Delight**

For those seeking an authentic taste of Burmese beef curry, this traditional recipe is a culinary masterpiece. Marinated in a fragrant blend of garlic, ginger, and lemongrass, the beef simmers in a rich coconut milk broth infused with the warmth of turmeric, cumin, and coriander. Potatoes and carrots add a delightful textural contrast, while the finishing touch of crispy fried shallots elevates the dish to new heights of flavor.

**Recipe 2: Shan-Style Beef Curry – A Culinary Fusion from the Highlands**

Hailing from the Shan State, nestled amidst the mountainous regions of Myanmar, this Shan-style beef curry offers a unique twist on the classic. The marinade incorporates the vibrant flavors of tamarind and dried chilies, imparting a tangy and slightly spicy dimension to the dish. Bamboo shoots and green beans contribute a delightful crunch, while the addition of peanuts adds a nutty richness that complements the tender beef and creamy coconut milk.

As you embark on this culinary expedition, let the tantalizing aromas of Burmese beef curry fill your kitchen. Savor the explosion of flavors as each bite transports you to the vibrant streets of Yangon, the ancient temples of Bagan, and the tranquil shores of Inle Lake. Prepare to be captivated by the magic of Burmese cuisine as you indulge in these two extraordinary recipes.

Here are our top 3 tried and tested recipes!

PERFECT BURMESE BEEF CURRY

Perfect Burmese Beef Curry image

This is a mild curry, from the Burmese coastal area. With only three spices this is an easy dish to prepare, and cook. It can be served with rice or noodles and as such makes a pleasant change.

Provided by Brian Holley

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs stewing beef, sliced into thin strips 1-inch long
4 tablespoons oil
2 large onions, sliced
4 garlic cloves, crushed and chopped
1 inch cube fresh ginger, grated
2 teaspoons turmeric
1/4 teaspoon chili powder
1 cup beef stock, made with a cube
2 teaspoons soy sauce
salt

Steps:

Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
Add the turmeric and chilli powder, stir and add the stock.
Bring to the boil, reduce heat and simmer till the meat is tender.
Add the soy sauce, and salt to taste.

Nutrition Facts : Calories 455.4, Fat 24.1, SaturatedFat 6.3, Cholesterol 145.2, Sodium 578.9, Carbohydrate 9.3, Fiber 1.6, Sugar 3.3, Protein 51.5

BEEF CURRY

Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

Ingredients

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

BURMESE BEEF CURRY

Burmese Beef Curry image

This is based on a Charmane Soloman recipe. It's really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.

Provided by JustJanS

Categories Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large onions, roughly chopped
5 garlic cloves
2 inches gingerroot, peeled
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon paprika
3 tablespoons oil
750 g beef steaks, cut into largish pieces, i used rump
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon coriander powder
375 g potatoes, peeled quartered or 3 large potatoes
2 cups water

Steps:

Place the onions, ginger and garlic in a food processor and process until smooth.
Add the chili powder, and turmeric and paprika until combined.
Heat the oil until smoking point is reached, then add the contents of the processor or blender.
Be very careful as this mix will splutter as it hits the very hot oil.
Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
You will need to stir fairly regularly, and be patient.
The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
It may take more than 30 minutes, like I said, be patient!
Mix the cumin, coriander and salt together and massage through the steak pieces.
Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
Bring to the boil, stirring, then reduce the heat and cover.
Cook for about 30 minutes or until the potatoes are tender.
Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
Serve over plain rice.

Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Sodium 897.1, Carbohydrate 25.8, Fiber 4, Sugar 4.1, Protein 3.2

Tips:

Choose high-quality beef for the best flavor and texture. Look for chuck roast, flank steak, or sirloin tip steak.
Marinate the beef for at least 30 minutes to tenderize it and infuse it with flavor.
Use a heavy pot or Dutch oven to cook the curry. This will help to evenly distribute the heat and prevent the curry from burning.
Cook the curry over medium heat until the beef is tender and the sauce has thickened. This will take about 1-1.5 hours.
Serve the curry with rice, naan bread, or your favorite side dish.

Conclusion:

Burmese beef curry is a delicious and flavorful dish that is perfect for a weeknight meal. With its tender beef, creamy coconut milk, and aromatic spices, this curry is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Burmese beef curry a try. You won't be disappointed!