Coconut Beef Curry is a rich, creamy, and flavorful dish that perfectly combines the deep, savory taste of beef with the sweetness of coconut milk and the warmth of aromatic spices. This dish is inspired by Southeast Asian and Indian cuisines, where coconut milk is frequently used to create luscious, velvety curries. The slow-cooked beef becomes tender and absorbs the complex layers of flavors from the spices, making every bite a delight.
This dish is not only delicious but also packed with nutrients. The combination of beef and coconut milk provides a good balance of protein and healthy fats, while the spices contribute antioxidants and anti-inflammatory benefits. Whether served over rice, with naan, or alongside fresh vegetables, this Coconut Beef Curry is sure to impress your family and guests.
Ingredients:
The Curry:
- 2 lbs (900g) beef chuck or stewing beef, cut into bite-sized cubes
- 2 tbsp vegetable oil or coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 1 tsp turmeric powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp smoked paprika (optional)
- 1/2 tsp cinnamon powder
- 1 tsp chili powder (adjust to taste)
- 2 dried bay leaves
- 1 tbsp soy sauce or fish sauce
- 1 tsp brown sugar (optional)
- Salt and pepper to taste
Garnishing:
- Fresh cilantro, chopped
- Sliced red chili (optional)
- Lime wedges
Preparation:How To Make The Coconut Beef Curry Recipe
1: Prepare the Beef
- Pat the beef cubes dry with a paper towel. This helps them brown better when seared.
- Season with a little salt and pepper to enhance flavor.
2: Sauté the Aromatics
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3: Brown the Beef
- Push the onions to the side of the pot and add the beef cubes in batches.
- Sear them until browned on all sides to lock in the juices.
- Remove the beef and set it aside.
4: Add Spices and Tomato Paste
- Reduce the heat to medium and add the tomato paste, stirring it into the onion mixture.
- Sprinkle in turmeric, cumin, coriander, garam masala, paprika, cinnamon, and chili powder.
- Stir well and cook for about 1-2 minutes to toast the spices, which enhances their flavor.
5: Simmer the Curry
- Return the seared beef to the pot and mix well with the spice mixture.
- Pour in the coconut milk and beef broth, stirring to combine.
- Add the bay leaves, soy sauce (or fish sauce), and brown sugar (if using).
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and let the curry simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
6: Final Adjustments
- Taste the curry and adjust the seasoning with more salt, pepper, or chili powder if needed.
- If the curry is too thick, add a little more broth or water. If too thin, let it simmer uncovered for a few more minutes.
Variations:
- Spicier Version: Add fresh chopped chilies or an extra teaspoon of chili powder.
- Vegetable Additions: Include bell peppers, carrots, or potatoes for more texture and nutrients.
- Lighter Version: Use light coconut milk instead of full-fat for a less creamy but still delicious curry.
- Slow Cooker Method: Sear the beef and sauté the onions, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot Version: Use the sauté function for the aromatics and beef, then pressure cook on high for 35 minutes with a natural release.
Cooking Notes:
- Browning the beef before simmering adds depth to the flavor.
- Stirring the spices in oil before adding liquids enhances their aroma.
- Simmering on low heat for a long time allows the flavors to meld beautifully.
- If reheating leftovers, add a splash of water or coconut milk to maintain the sauce’s consistency.
Serving Suggestions:
- Serve over steamed basmati rice or jasmine rice to soak up the delicious curry sauce.
- Pair with warm naan bread or roti for a complete meal.
- Garnish with fresh cilantro and lime wedges for a fresh contrast to the creamy sauce.
- Add a side of cucumber raita or mango chutney to balance the heat.
Tips:
- Use bone-in beef for an even richer flavor.
- Let the curry sit for a few hours or overnight—the flavors intensify over time.
- If the sauce is too thin, mash a few pieces of beef or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
- Always taste before serving and adjust seasoning to your preference.
Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Nutritional Information (Per Serving – Approximate Values)
- Calories: 450-550 kcal
- Protein: 35g
- Carbohydrates: 8g
- Fat: 35g
- Sodium: 700mg (varies with added salt and soy sauce)
- Fiber: 2g
FAQs
1. Can I make this curry ahead of time?
Yes! Coconut Beef Curry tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze this curry?
Absolutely! Let the curry cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
3. What cut of beef is best for this curry?
Beef chuck, brisket, or stewing beef works best because they become tender after slow cooking. Avoid lean cuts as they can become dry.
4. Can I use chicken instead of beef?
Yes! Chicken thighs or drumsticks are great substitutes. Adjust the cooking time to about 40-50 minutes instead of 2 hours.
5. Is this curry dairy-free?
Yes! Coconut milk is a dairy-free alternative that provides a creamy texture. Just ensure that all other ingredients used are dairy-free.
Conclusion
Coconut Beef Curry is a mouthwatering dish that combines tender beef, fragrant spices, and creamy coconut milk into a rich and satisfying meal. Whether you’re making it for a cozy family dinner or a special gathering, this dish is sure to impress. With various preparation methods and customization options, you can tweak the recipe to suit your taste preferences. Serve it with rice or naan, garnish it with fresh herbs, and enjoy a comforting, flavor-packed meal. Try it today, and savor the deep, aromatic goodness of this classic curry!
Enjoy your homemade Coconut Beef Curry! 🍛🥥🔥
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Coconut Beef Curry Recipe
- Total Time: 2 hours 15 minutes
Description
Coconut Beef Curry is a rich, creamy, and flavorful dish that perfectly combines the deep, savory taste of beef with the sweetness of coconut milk and the warmth of aromatic spices. This dish is inspired by Southeast Asian and Indian cuisines, where coconut milk is frequently used to create luscious, velvety curries. The slow-cooked beef becomes tender and absorbs the complex layers of flavors from the spices, making every bite a delight.
Ingredients
For the Curry:
- 2 lbs (900g) beef chuck or stewing beef, cut into bite-sized cubes
- 2 tbsp vegetable oil or coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 1 tsp turmeric powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp smoked paprika (optional)
- 1/2 tsp cinnamon powder
- 1 tsp chili powder (adjust to taste)
- 2 dried bay leaves
- 1 tbsp soy sauce or fish sauce
- 1 tsp brown sugar (optional)
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Sliced red chili (optional)
- Lime wedges
Instructions
Step 1: Prepare the Beef
- Pat the beef cubes dry with a paper towel. This helps them brown better when seared.
- Season with a little salt and pepper to enhance flavor.
Step 2: Sauté the Aromatics
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3: Brown the Beef
- Push the onions to the side of the pot and add the beef cubes in batches.
- Sear them until browned on all sides to lock in the juices.
- Remove the beef and set it aside.
Step 4: Add Spices and Tomato Paste
- Reduce the heat to medium and add the tomato paste, stirring it into the onion mixture.
- Sprinkle in turmeric, cumin, coriander, garam masala, paprika, cinnamon, and chili powder.
- Stir well and cook for about 1-2 minutes to toast the spices, which enhances their flavor.
Step 5: Simmer the Curry
- Return the seared beef to the pot and mix well with the spice mixture.
- Pour in the coconut milk and beef broth, stirring to combine.
- Add the bay leaves, soy sauce (or fish sauce), and brown sugar (if using).
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and let the curry simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
Step 6: Final Adjustments
- Taste the curry and adjust the seasoning with more salt, pepper, or chili powder if needed.
- If the curry is too thick, add a little more broth or water. If too thin, let it simmer uncovered for a few more minutes.
Notes
- Browning the beef before simmering adds depth to the flavor.
- Stirring the spices in oil before adding liquids enhances their aroma.
- Simmering on low heat for a long time allows the flavors to meld beautifully.
- If reheating leftovers, add a splash of water or coconut milk to maintain the sauce’s consistency.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 450-550 kcal
- Sodium: 700mg (varies with added salt and soy sauce)
- Fat: 35g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g