coconut beef curry

This easy beef curry recipe combines perfectly tender beef with a mouthwatering rich creamy gravy. A Thai-inspired Coconut Beef Curry that’s packed with flavor and tastes even better the next day! Serves six served over rice or four as a one-pot meal.

Coconut Beef Curry

tbsp vegetable oil

(or use cooking spray)

900 g (2 lbs) braising beef (, cubed)

onions

garlic

ginger

(or paste)

tbsp Chinese Five Spice

tbsp mild curry powder

tbsp brown sugar

salt

tsp black pepper

tbsp concentrated tomato paste

250 ml (1 cup) beef stock

400 g (13.5 oz) can unsweetened coconut milk

red chilli (, whole)

cinnamon stick

potatoes

lime juice (,

salt and pepper to season (, if needed)

Thai Basil

red chilli (, sliced)

sprinkling dessicated coconut ((optional))

Lime wedges

Preheat the oven to 160C / 325F and set a rack on the lower third of the oven.

Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.

Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.

Add a splash of the beef stock to deglaze the pot and scrape in any browned bits.

Stir in the chopped onions, minced ginger and garlic and cook for about 5 minutes.

Stir in the tomato paste.

Add the remaining beef stock and coconut milk.

Bring to a simmer, add the cinnamon stick and whole chilli, cover and cook in the oven for 40 minutes.

Carefully remove the pot from the oven and add the potatoes. Cover and cook for a further 30-40 minutes or until the potatoes are cooked through and meat is perfectly tender.

Discard the cinnamon stick and whole chilli. Taste and add the lime juice and adjust the seasoning if needed.

Garnish with fresh basil leaves and chopped chilli. Serve on its own with lime wedges on the side or over rice for a more substantial meal.

A delicious, creamy sauced beef curry without all the waiting and numerous ingredients typically in a curry. This Coconut Beef Curry Stew can be a mid-week  dinner and does not lack in the flavor department. Bonus points for tasting even better the next day. Adapted from Shuai Wang, Bon Appetit.

Coconut Beef Curry Stew

beef

vegetable oil

butter

white onion (medium, thinly sliced)

garlic (finely chopped)

tbsp ginger (peeled, finely chopped or paste)

curry powder (preferable (See Note 1))

bay leaves

coconut milk

lbs potatoes

Fresno chiles

Cilantro

Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.

Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.&nbsp;

Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.&nbsp;

Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.

Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

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Coconut Beef Curry Stew

Top 2 coconut beef curry recipes from across the web

The most viewed coconut beef curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Beef Curry

Coconut Beef Curry Stew

The most viewed coconut beef curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine