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Coconut Beef Curry Recipe

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4.2 from 6 reviews

A rich and flavorful Coconut Beef Curry featuring tender beef chuck simmered in creamy coconut milk with aromatic spices, Yukon Gold potatoes, and a hint of fresh chili. This hearty, comforting dish combines savory and mildly spicy elements, perfect served over rice and garnished with fresh cilantro and lime wedges.

Ingredients

Meat

  • 1 1/2 lbs beef chuck, cut into 1 1/2-inch pieces
  • 1/2 tsp salt (more if desired)

Cooking Fats & Aromatics

  • 2 tbsp vegetable oil
  • 2 tbsp butter (salted or unsalted)
  • 1 medium white onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 tbsp ginger paste (or fresh ginger, peeled and finely chopped)

Spices & Seasonings

  • 3 tbsp curry powder
  • 2 bay leaves

Liquids

  • 2 cans (13 oz each) unsweetened coconut milk
  • 1 cup water (additional as needed)

Vegetables & Garnish

  • 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • 1 Fresno chile, sliced thin (or other chile of choice)
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Season and Brown the Beef: Season the beef chuck pieces all over with kosher salt. Heat the vegetable oil in a large heavy pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides for about 8–10 minutes until a rich crust forms. Transfer the browned beef to a plate.
  2. Sauté Aromatics: Pour off all but one tablespoon of oil from the pot and reduce the heat to medium. Add butter, sliced onion, chopped garlic, and ginger paste to the pot. Cook while stirring often, scraping up browned bits, until the onion becomes translucent, about 5 minutes.
  3. Add Spices and Liquids: Stir in the curry powder and cook for about 3 minutes to toast the spices, enhancing their flavor. Add the bay leaves, unsweetened coconut milk, and 1 cup of water, stirring to combine thoroughly.
  4. Simmer Beef Until Tender: Return the browned beef to the pot. Season with additional salt to taste and bring the mixture to a simmer. Cover partially and cook for 30–35 minutes until the beef is just fork tender.
  5. Add Potatoes and Finish Cooking: Add the peeled and cut Yukon Gold potatoes to the pot. Bring the curry back to a simmer, uncovered, and cook for 25–35 minutes, stirring occasionally, until both the beef and potatoes are tender. If the curry is too thick, thin it with additional water as needed and adjust salt to taste.
  6. Serve and Garnish: Serve the curry hot over steamed rice. Top with freshly chopped cilantro, thinly sliced Fresno chile, and lime wedges for a bright finish.

Notes

  • The curry powder can be store-bought or homemade; adjust the spice blend to your preference for heat and flavor.
  • Use Yukon Gold potatoes as they hold their shape well and absorb the curry flavors nicely.
  • Adjust the quantity of sliced chili to control the heat level of the dish.
  • Leftovers taste even better the next day as the flavors continue to meld.
  • This curry freezes well; store in airtight containers for up to 3 months.

Find it online: https://cozyplatter.com/coconut-beef-curry-recipe/