Coconut Beef Curry
Elevate your weeknight dinners with this luxuriously creamy Coconut Beef Curry, a comforting dish that combines tender, slow-simmered beef with the bold flavors of aromatic spices and rich coconut milk. Infused with fragrant curry powder, cumin, coriander, and a hint of cayenne for gentle heat, this dish is perfectly balanced by the natural sweetness of coconut milk and the tangy richness of tomato paste. Searing the beef and toasting the spices add layers of depth, while a slow simmer ensures every bite is melt-in-your-mouth delicious. Topped with fresh cilantro for a burst of brightness, this hearty curry pairs beautifully with fluffy steamed rice or warm naan bread. Ready in under two hours and serving four, this dish is a must-try for fans of comforting, flavorful curries. Perfect for lovers of coconut milk recipes, beef curries, and Indian-inspired flavors!
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 1 can coconut milk
- 1 large onion
- 3 pieces garlic cloves
- 1 inch ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 cup beef stock
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp cilantro
Instructions
Cut the beef stew meat into bite-sized cubes if not already pre-cut. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef to the pot in batches, searing each batch for 2-3 minutes until browned on all sides. Remove the beef and set it aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened.
Add the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, allowing the spices to toast for 1 minute.
Add the tomato paste to the pot, stirring well to combine.
Return the seared beef to the pot and pour in the beef stock. Bring the mixture to a simmer.
Lower the heat, cover the pot, and let it simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, add the can of coconut milk to the pot and stir well.
Continue to simmer uncovered for another 30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Season the curry with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 653 mg | 14% | |
*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.
