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

Scale

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