Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal
A rich, aromatic beef curry simmered slowly with creamy coconut milk and fragrant galangal roots, capturing the essence of Lao cuisine. This asian-inspired beef ready in about 170 minutes pairs cut into 1.5-inch cubes beef chuck, (13.5 oz) coconut milk, inch piece, sliced thinly galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1.5-inch cubes beef chuck
- 1 can (13.5 oz) coconut milk
- 2-inch piece, sliced thinly galangal
- 2, bruised and chopped lemongrass stalks
- 5, minced garlic cloves
- 3, thinly sliced shallots
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 cup water
- 1/4 cup, chopped fresh basil leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 5 minced garlic cloves and 3 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and translucent.
- Step 2: Stir in 3 tbsp red curry paste and cook for another 1 minute until the oil begins to separate and the aroma intensifies.
- Step 3: Add 2 lbs beef chuck cubes, stirring to coat in the curry paste. Brown the beef on all sides for 5 minutes.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, then add 2 bruised lemongrass stalks and 2-inch thin slices of galangal. Stir gently to combine.
- Step 5: Season with 2 tbsp fish sauce and 1 tbsp brown sugar, then bring the curry to a simmer. Cover and cook on low heat for 2 to 2.5 hours until the beef is tender and the sauce has thickened.
- Step 6: Remove lemongrass and galangal slices. Stir in 1/4 cup chopped fresh basil leaves just before serving. Serve hot with steamed jasmine rice for a comforting Lao-inspired meal.
Frequently asked questions
How long does Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lao Beef Curry with Coconut Milk and Galangal?
Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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