Hot Beef Coconut Curry
Dive into the rich, bold flavors of Hot Beef Coconut Curry, a hearty dish that’s perfect for spice lovers and comfort food enthusiasts alike. Tender chunks of beef are slow-simmered to perfection in a fragrant, velvety sauce made with creamy coconut milk, aromatic spices like curry powder, cumin, and coriander, and a kick of heat from fresh red chilies. Infused with garlic, ginger, and a squeeze of lime juice, this curry offers a beautifully balanced blend of heat, tanginess, and earthy undertones. Ready in under two hours, it’s an ideal meal for cozy dinners and pairs beautifully with steamed rice or warm, fluffy naan. Garnished with fresh cilantro for a vibrant finish, this recipe is a must-try for anyone craving a delicious homemade curry experience.
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 400 ml coconut milk
- 1 large onion
- 4 pieces garlic cloves
- 1 tablespoon ginger
- 2 pieces red chili
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 250 ml beef stock
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef stew meat into bite-sized chunks if not already pre-cut.
Finely dice the onion, mince the garlic, and grate the ginger. Slice the red chilies thinly (seeds can be removed for less heat).
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, grated ginger, and sliced chilies. Cook for an additional 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook the spices for 1-2 minutes to toast them and enhance their flavor.
Add the beef chunks to the pot and cook for about 5 minutes, turning occasionally, until the beef is browned on all sides.
Pour in the beef stock and bring the mixture to a simmer. Cover the pot with a lid and let it cook for 45 minutes, stirring occasionally.
After 45 minutes, remove the lid and stir in the coconut milk. Simmer uncovered for an additional 30-40 minutes, or until the beef is tender and the sauce has thickened.
Season the curry with salt and black pepper to taste. Stir in lime juice for a touch of brightness.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 7828 mg | 340% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 39.7 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2781 mg | 59% | |
*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.
