Rich Beef Coconut Curry (Printable Version)
Tender beef slow-cooked with spices and coconut milk, ideal for a flavorful main course.
# What You'll Need:
→ Meats
01 - 1.76 pounds beef chuck or stewing beef, cut into 1.2 inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 2 medium potatoes, peeled and cubed (optional)
→ Spices & Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder (adjust to taste)
12 - 1 cinnamon stick
13 - 4 whole cloves
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
→ Liquids
16 - 1 2/3 cups coconut milk
17 - 1 cup beef stock or water
18 - 2 tablespoons vegetable oil
→ Garnish
19 - Fresh cilantro, chopped
20 - Lime wedges
# Step-by-Step:
01 - Warm the vegetable oil in a large heavy-bottomed pot over medium heat.
02 - Add the onions and cook until softened and golden, approximately 8 minutes.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Incorporate curry powder, cumin, coriander, turmeric, chili powder, cinnamon stick, cloves, and bay leaves. Stir continuously for 1 to 2 minutes to release the aromas.
05 - Add beef cubes and sear on all sides until browned, about 5 minutes.
06 - Mix in diced tomatoes and cook until they soften, about 4 minutes.
07 - Pour in coconut milk and beef stock, scraping browned bits from the bottom to combine evenly.
08 - Bring mixture to a gentle simmer, cover, and cook on low heat for 60 minutes, stirring occasionally.
09 - Add potatoes if using, season with salt and pepper, then simmer uncovered for 30 to 40 minutes until beef is tender and sauce thickens.
10 - Discard bay leaves, cinnamon stick, and cloves before serving.
11 - Sprinkle with chopped cilantro and serve hot alongside lime wedges.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any fussing or special tricks, just time and the right spices.
- One pot does all the work, leaving you free to do something else while the magic happens.
- It tastes even better the next day, which means leftovers are genuinely exciting.
02 -
- Don't skip the browning of the beef; it creates flavors that simmering alone cannot build, and the difference is real and worth the extra 5 minutes.
- The spices need to be toasted in the oil before the beef goes in; this step draws out their essential oils and prevents them from tasting dusty or flat.
- The whole spices (cinnamon, cloves, bay leaves) must come out before serving; biting into a clove is an unpleasant surprise that will make people wince.
03 -
- Make this curry a day ahead if you can; the flavors deepen overnight, and the beef becomes even more tender as it sits in the sauce.
- For extra heat, add a fresh chopped chili with the spices, or serve with chili oil on the side so people can add heat to their own bowls.