easy beef curry

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

salt

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

Lime wedges

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.

This Slow-cooked Coconut Beef Curry is rich, hearty and full of flavour, thanks to tender slow-cooked beef, creamy coconut milk and fragrant spices. It’s a versatile dish that can be customised to suit your spice preference and is perfect for make-ahead meals.

Slow-cooked Coconut Beef Curry

olive oil oil

lemongrass stalk, finely chopped (optional)

brown onion, finely diced

tbsp ginger

tbsp garlic

(115 g) yellow curry paste (see note 1)

600 ml (20½ fl oz) canned coconut milk (see note 2)

brown sugar

fish sauce (or tamari or all-purpose soy sauce)

lime

jasmine rice

peanuts

Thai basil, leaves picked (optional)

bird’s eye chilli (optional)

Heat the oil in a large, heavy-based frying pan over medium–high heat.

Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.

To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.

Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.

Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.

Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding ½ cup (125 ml) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.

Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).

Remove from the heat and stir through the lime juice.

Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).

Love it!!! But one thing how large is each serving size?

This was SO good and so easy. Will definitely be on rotation for our family from now on!

Absolutely delicious, so easy and perfect for cooking ahead. Even earned a well done from the family! I did have to cook the steak for another hour and a half, but it was worth the wait.

Phenomenal recipe, after making the first time tonight, guaranteed this will be a rotational favourite. As a busy, stay at home Mum, to have such a rich/flavourful dish develop after left simmering on the stove, turn to a beautiful meal - that is also freezer friendly, is a game changer! 
Thank you for sharing with us all x

AH-MAY-ZING. I have made this twice now to rave reviews each time. Will double the quantities next time, as there is never enough leftovers! I use Mae Ploy curry paste, and add the sugar and fish sauce to taste. Next time I will try in the slow cooker.

Loved this recipe! I’ll definitely be making it again. I didn’t have yellow curry on hand, so I used red curry instead and halved the amount—it still turned out delicious!

This has become a complete staple in my house. This has impressed my in laws. It’s SO easy to put together for something that tastes so rich and good. I even freeze some as well.. tastes fantastic. Love your recipes thank you so much. The ease of your recipes makes me enjoy cooking when I don’t have the time.

https://www.youtube.com/watch?v=gCZ8A7JSBcc

Slow-cooked Coconut Beef Curry

2 tbsp olive oil or neutral-flavoured oil
1.2 kg (2 lb 10 oz) beef chuck (casserole/braising) steak, cut into 4 cm (11/2 inch) pieces
1 lemongrass stalk, finely chopped (optional) 
1 brown onion, finely diced 
1 tbsp freshly minced ginger 
1 tbsp freshly minced garlic 
½ cup (115 g) yellow curry paste (see note 1) 
600 ml (201/2 fl oz) canned coconut milk (see note 2)
1 tbsp brown sugar 
2 tbsp fish sauce (or tamari or all-purpose soy sauce)
Juice of 1 lime
 
TO SERVE
 
Steamed jasmine rice 
Lime wedges 
Roasted, crushed peanuts or crushed papadums
½ bunch Thai basil, leaves picked (optional)
Freshly sliced bird’s eye chilli (optional)
 
View the full recipe here! 👇🏻
https://simplehomeedit.com/recipe/slow-cooked-coconut-beef-curry/
 
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