Coconut Beef
Indulge in the rich, aromatic flavors of Coconut Beef, a comforting one-pot dish that combines tender, slow-simmered beef with the luxuriously creamy essence of coconut milk. Infused with fragrant spices like turmeric, cumin, and coriander, this hearty recipe delivers a perfect balance of savory and mildly spiced notes, with optional chili flakes for a touch of heat. Fresh lime juice and fish sauce add depth and brightness, while a garnish of chopped cilantro completes the dish with a burst of freshness. Perfectly paired with steamed rice or warm flatbread, this Coconut Beef curry is a showstopping meal that will transport your taste buds to a tropical culinary escape. With just 15 minutes of prep time and a slow, simmered cook, this recipe is as easy as it is flavorful, making it an effortless yet impressive dinner option.
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Recipe Information
Ingredients
- 1.5 lbs Beef (chuck or stew meat, diced into 1-inch cubes)
- 14 oz Coconut milk (full-fat)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 2 tbsp Vegetable oil
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Chili flakes (optional)
- 1 cup Beef stock
- 1 tbsp Fish sauce (optional for added depth of flavor)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle in the turmeric, coriander, cumin, paprika, and chili flakes (if using). Stir well to coat the onions with the spices.
Add the beef cubes to the pot and cook for 3-5 minutes, stirring occasionally, until the meat is browned on all sides.
Pour in the coconut milk and beef stock, stirring to combine. Bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pot partially with a lid, and cook for 75-90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Season the curry with salt, black pepper, fish sauce (if using), and lime juice. Stir well to balance the flavors.
Serve the coconut beef hot, garnished with freshly chopped cilantro. Pair with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5220 mg | 227% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.5 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 3536 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
