Malaysian Beef Curry

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 25 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Malaysian Beef Curry

Utensils required


  • 2 tbsp sunflower oil, divided
  • 600g sirloin steak, fat trimmed, cut into thin strips
  • 2 shallots, peeled and quartered
  • 2-3 red chillies, deseeded and sliced
  • 2 garlic cloves, peeled
  • 4cm piece ginger, peeled
  • 1 lemongrass stick, halved
  • 1 tsp turmeric
  • 4 tbsp water
  • 400ml coconut milk
  • 1 tbsp tamarind paste
  • 40g dark brown sugar
  • 2 kafir lime leaves
  • 1 cinnamon stick
  • 4 cloves
  • 3 cardamon pods, crushed, seeds removed
  • 200g green beans, trimmed
  • 1 red pepper, deseeded and cut into 2cm cubes

Cooking mode

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  • Step 1

    Heat the Ninja 28cm Frying Pan on medium/high heat. Add 1 tablespoon oil and place half the steak onto the pan. Fry until brown on the outside. This will take about 3-4 minutes. Remove browned steak and reserve. Repeat with the remainder of steak

  • Step 2

    Meanwhile, in a food processor place the shallots, chillies, garlic, ginger, lemongrass stick, turmeric and 4 tablespoons water. Blend into a smooth paste

  • Step 3

    Add remaining oil to frying pan and reduce heat to medium. Stir in the blended paste and cook for 2-3 minutes until fragrant. Pour in the coconut milk and stir together with tamarind paste, sugar, kafir lime leaves, cinnamon, cloves and cardamon seeds. Then add the green beans and pepper and simmer for 15 minutes. Stir in the reserved steak and cook for another 10 minutes until tender

  • Step 4

    Remove the cinnamon stick and the cloves before serving with rice