National Dish Bhutan: Shakam Curry (Recipe)
In this article
Discover Shakam Curry, a warming beef curry from the high valleys of Bhutan. Tender meat simmers slowly in a fragrant sauce built on ginger, garlic and green chillies, until the spices soften into something rich and deeply comforting. It is the kind of dish that suits both an ordinary family supper and a special occasion — and it brings the unmistakable aromas of the Himalayas straight into your own kitchen.
About Shakam Curry
Shakam Curry is a traditional national dish of Bhutan, celebrated as much for its cultural significance as for its flavour. It is built around tender beef, enriched with the spice blend that gives Himalayan cooking its distinctive character. The dish is more than a treat for the palate; it tells the story of Bhutanese food culture and its deeply rooted traditions. Whether you are cooking for a family meal or a special occasion, Shakam Curry is a reliable way to impress the people at your table.
Ingredients (serves 1–2)
- 300 g beef (brisket works well)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, chopped
- 1 piece of ginger (about 2 cm), grated
- 1–2 green chillies, chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- Salt to taste
- Fresh coriander, to garnish
Shopping for the ingredients
When shopping for Shakam Curry, pay close attention to the quality of the beef — fresh meat makes a real difference to the finished dish. Many Asian grocers stock the particular spices used in Bhutanese cooking, so it is worth buying them from a reliable source rather than settling for a tired supermarket jar. Choose your coconut milk carefully too, since it gives the curry its creamy texture and rounds out the flavour.
Preparing the dish
Preparation begins with trimming and seasoning the beef. Cut the meat into even pieces so that everything cooks at the same rate — uneven chunks will leave you with some parts tender and others still tough. While the meat sits and takes on the seasoning, get the remaining ingredients ready: dice the onion, chop the garlic and grate the ginger. These simple groundwork steps make for a smooth cooking process and noticeably improve the flavours of the finished curry.
Step-by-step instructions
- Heat the vegetable oil in a large pan over a medium heat.
- Add the diced onion and fry until golden brown.
- Stir in the chopped garlic, ginger and green chillies and fry briefly.
- Add the spices — turmeric, cumin and ground coriander — and toast them for about a minute.
- Add the beef and brown it lightly on all sides.
- Pour in the coconut milk, bring to the boil, then lower the heat and simmer gently for 1–1½ hours.
- Season with salt and garnish with fresh coriander.
Gluten-free / lactose-free version
Shakam Curry is naturally gluten-free, as no gluten-containing ingredients are involved. Just check that your spice blends and coconut milk carry no hidden gluten from anti-caking agents or thickeners. The recipe is also lactose-free as written, since the coconut milk does all the work that dairy would elsewhere — creamy, mellow and quietly sweet. That makes this curry an excellent choice for anyone cooking around dietary restrictions.
Tips for vegans and vegetarians
To adapt Shakam Curry for vegans and vegetarians, simply swap the beef for firm tofu or chickpeas. Both provide plenty of protein and take on the spices beautifully over a long, slow simmer. The coconut milk is already plant-based, though oat or almond cream works just as well if you prefer a lighter sauce. It is a creative way to enjoy Bhutanese cooking without any animal products — much like the vegetable-led Kewa Datshi.
More tips and tricks
While cooking Shakam Curry, feel free to experiment with the spices to create a flavour that is entirely your own. A pinch of cinnamon, for instance, brings a gentle sweetness that sits well against the chilli. Stir the curry regularly so that nothing catches on the base of the pan and the aromas develop evenly throughout. If you like more heat, add extra green chillies or a little cayenne pepper — the Bhutanese themselves rarely hold back on the chilli, as any bowl of Ema Datshi will confirm.
Adapting the recipe to your taste
Everyone has different preferences, and Shakam Curry accommodates them easily. Adjust the quantity of spices until you find the balance that suits you. For a milder curry, reduce the number of chillies and go easy on the hotter spices. If you enjoy robust, savoury flavours, more onion or garlic will make the dish richer still. The simmering time is worth playing with too: a longer, slower cook gives an even more tender result.
Ingredient substitutions
If you do not have every ingredient to hand, there are good alternatives. Beef can be replaced with lamb or chicken, both of which give delicious results — chicken in particular echoes the flavours of Jasha Maru. Instead of coconut milk, almond or soya cream will take the curry in a different but equally appealing direction. Dried beef, the classic shakam of Bhutanese kitchens, is another option if you can source it, as used in Shakam Paa.
Drink pairing ideas
To round off Shakam Curry properly, choose a drink that cools rather than competes. A refreshing, lightly sweetened iced tea or a gently fizzy lassi both make excellent companions. Beer lovers can reach for a pale lager, whose crispness cuts neatly through the richness of the coconut sauce. For something more traditional, the salty butter tea known as Suja is what many Bhutanese households would pour alongside a meal like this.
Serving and presentation ideas
An attractive presentation can lift the whole experience for your guests. Serve the Shakam Curry in a large, handsome bowl that shows off the rich colours and textures of the sauce. Garnish generously with fresh coriander and serve with fragrant red rice — the staple grain of Bhutan — or with warm flatbread. A simple table setting with a few Himalayan touches completes the picture and makes the meal memorable.
A bit of history
Shakam Curry has its roots in traditional Bhutanese cooking, shaped strongly by the Himalayan region. The use of warming spices and aromatic ingredients carries cultural as well as culinary meaning. It reflects the heritage and way of life of the people of Bhutan, who live among dramatic landscapes and long, cold winters where preserved and slow-cooked meats have always mattered. Food has a quietly ritual character in Bhutanese cuisine and is usually shared, which makes Shakam Curry a natural dish for gathering people together.
More recipe ideas
Summary: Shakam Curry
Shakam Curry is an exquisite dish that carries anyone new to Bhutanese food into a world of flavour and tradition. With tender beef and a distinctive blend of spices, it makes a fine centrepiece for a shared meal. Whether served as a family supper or on a special occasion, Shakam Curry offers both a culinary and a cultural reward. Let the magic of Himalayan cooking inspire you, and enjoy the adventure of making this wonderful dish yourself.
