Coconut Beef Curry Recipe

This recipe brings all the cozy vibes with its rich, spicy flavors and melt-in-your-mouth beef, making it the ultimate comfort food. Plus, it’s super satisfying to see how just a few simple ingredients can transform into something so deliciously complex and aromatic.

Coconut Beef Curry is a comforting dish I love for its rich flavors and satisfying texture. The combination of tender beef cubes, aromatic ginger, and garlic with the warmth of curry powder and cumin creates a depth of flavor that’s hard to resist.

When mixed with the creamy richness of coconut milk and nutrient-packed beef stock, it delivers a meal that couldn’t be healthier—or more delectable. As my husband and I enjoyed this nourishing dish over cooked rice, garnished with fresh cilantro and a squeeze of lime, we couldn’t help but marvel at its richness—both in flavor and texture.

Ingredients

Beef: Rich in protein and contains the amino acids necessary for building muscles.

Onion: Contributes natural sweetness and depth; is high in antioxidants.

Garlic: Augments immune system with allicin; imparts aromatic flavor.

Ginger: An antioxidant and anti-inflammatory; heightens warmth and spice.

Contains curcumin, which is anti-inflammatory; imparts an earthy flavor.

Turmeric:
Coconut Milk: A texture so creamy; an abundance of healthy fats and lauric acid.

Lime: Contributes vibrant zest; loaded with vitamin C.

Cilantro: Liven up your dish; it is abundant in vitamins A, C, and K.

Ingredient Quantities

• 1.5 lbs (700g) beef, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (13.5 oz) coconut milk
• 1 cup beef stock
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• 1 lime, juiced
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions

1. Pour the vegetable oil into a large pot and warm it over medium-high heat. Toss in the beef cubes and sear them on all sides until they form a nice brown crust. Once the cubes are browned, transfer the beef to a separate dish and set it aside.

2. In the identical pot, incorporate the diced onion and sauté until soft and glassy, approximately 5 minutes.

3. Mix in the minced garlic and grated ginger, cooking for another 1-2 minutes until they release their enticing aromas.

4. Mix in the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using), and for another minute, do toast the spices.

5. Stir the spice mixture into the browned beef and return the beef to the pot.

6. Add the coconut milk and beef stock, then the tomato paste. Stir well to combine.

7. Add salt and pepper to taste. Bring the mixture to a simmer and then reduce the heat to low.

8. Put a lid on the pot and allow the beef curry to simmer softly for about
1.5 to 2 hours, or until the beef is fork-tender and the flavors have developed beautifully.

9. Add the lime juice and mix in well, then taste and adjust the seasoning if necessary, adding more salt or pepper to taste.

10. Serve the beef curry with coconut sauce over cooked rice, hot, and garnished with freshly chopped cilantro.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Grater or microplane
8. Mixing bowl (for holding browned beef)
9. Ladle or serving spoon

FAQ

• Can I use any other type of meat instead of beef?Certainly! You can replace beef with any of the following: chicken, lamb, or even tofu as a vegetarian alternative.
• How can I make the curry less spicy?The cayenne pepper can be omitted or reduced to make the curry less spicy.
• What can I use instead of coconut milk?You can utilize robust cream or a dairy-free substitute such as almond milk, but know this alters the taste.
• Can I prepare this curry in advance? Yes, the curry tastes even better when made a day in advance, allowing the flavors to meld.
• How do I store leftovers?Place any remaining food in a sealable container and keep it in the refrigerator for no longer than three days.
• Is it possible to freeze this curry?Indeed, you can freeze it in a sealed container for as long as 3 months. Before reheating, defrost in the refrigerator.

Substitutions and Variations

Cubes of beef: Swap in lamb for a completely different taste, or use chicken if fowl is more your thing.
Canola oil: Substitute with coconut oil for a more intense coconut flavor, or with ghee for a more pronounced flavor.
Almond milk: Use this for a lighter version of milk that still offers a fair amount of flavor, though somewhat less than coconut.
Beef broth: Use chicken broth or vegetable broth if desired.
Cilantro: If you don’t have it, or don’t want to use it, use the same amount of parsley or mint for a different but still fresh finish.

Pro Tips

1. Marinate the Beef For an extra depth of flavor, consider marinating the beef cubes in a mixture of lime juice, salt, and a teaspoon of curry powder for 30 minutes to an hour before cooking. This will enhance the flavor and tenderize the meat.

2. Browning the Meat To ensure the beef cubes develop a rich flavor, do not overcrowd the pot while browning. Brown the meat in batches, allowing each piece enough space to sear properly without steaming.

3. Layering Flavors When sautéing the onions, allow them to caramelize slightly rather than just becoming translucent. This adds a sweet and smoky layer of flavor to the curry.

4. Spice Blooming Toast the spices for at least a minute to release their natural oils and enhance their flavors before adding the coconut milk and beef stock. This step is crucial for developing a rich and aromatic curry.

5. Coconut Milk Thickness If you prefer a thicker curry sauce, you can reduce the coconut milk by simmering it uncovered for an additional 15 minutes at the end. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce without altering the flavor.