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Slow-cooked yellow curry beef

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  • Dairy free
  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Slow cooking makes the meat in this yellow beef curry extra tender.

  • Serves4
  • Cook time2 hour 10 minutes
  • Prep time15 minutes
Slow-cooked yellow curry beef


  • 1 tbs peanut oil
  • 600g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
  • 4 shallots, thickly sliced
  • 2 tsp finely grated ginger
  • 1 tbs lemongrass paste
  • 2 lime leaves, crushed
  • 1/3 cup (100g) yellow curry paste
  • 400ml can coconut cream
  • 500g pumpkin, seeded, peeled, cut into 3cm pieces
  • 200g cherry tomatoes
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • Steamed rice, to serve

Nutritional information

Per serve: Energy: 2444kJ/585 Cals (28%), Protein: 37g (74%), Fat: 41g (59%), Sat Fat: 23g (96%), Sodium: 1367mg (68%), Carb: 17g (5%), Sugar: 13g (14%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep saucepan over high heat. Add one-third of the beef and cook, turning, for 3 mins or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef.

  2. Step 2

    Add shallot, ginger, lemongrass paste and lime leaf to the pan. Cook, stirring, for 1 min or until shallot softens slightly. Return the beef to the pan with curry paste. Cook, stirring, for 1-2 mins or until aromatic. Stir in coconut cream. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 hours or until beef is tender. Add the pumpkin and cook, covered, for 20 mins or until pumpkin is just tender. Stir in the tomatoes, sugar, fish sauce and lime juice. Cook, covered, for 5 mins or until tomatoes collapse.

  3. Step 3

    Divide the curry among serving bowls. Serve with steamed rice.

Recipe tip

Serve with coriander leaves, shredded lime leaves and lime wedges

Use it up: Use the leftover curry paste to make our quick Yellow Salmon Curry.