Indonesian Beef Curry with Coconut Rice
Experience the rich, exotic flavors of Southeast Asia with this Indonesian Beef Curry with Coconut Rice recipe. Tender, slow-simmered beef chuck is infused with a fragrant blend of spices like coriander, cumin, turmeric, and chili, balanced perfectly with creamy coconut milk and a hint of lime for a zesty finish. Paired with aromatic jasmine rice cooked in coconut milk for a subtly sweet and creamy accompaniment, this dish is both comforting and bold in flavor. The addition of lemongrass and bay leaves adds layers of complexity, while fresh cilantro provides a vibrant garnish. This one-pot curry and side dish combo is perfect for weeknight dinners or an impressive meal to share with friends. Ready in under two hours, it’s an irresistible journey to Indonesia right from your kitchen!
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Recipe Information
Ingredients
- 500 grams beef chuck
- 400 milliliters coconut milk
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece lemongrass stalk, bruised and tied into a knot
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder (adjust to taste)
- 250 milliliters beef broth
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 1 piece lime
- 1.5 cups long-grain jasmine rice
- 1.5 cups water
- 0.5 cups coconut milk (for rice)
- 2 pieces bay leaves
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Cut the beef chuck into bite-sized cubes and set aside.
Heat 2 tablespoons of cooking oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, ginger, and bruised lemongrass. Cook for another minute until fragrant.
Add the ground coriander, cumin, turmeric, and red chili powder. Stir well to coat the onion mixture in the spices.
Increase the heat slightly and add the beef cubes. Sear the beef on all sides until lightly browned, about 4-5 minutes.
Pour in the coconut milk and beef broth. Stir to combine.
Add the bay leaves, salt, and sugar. Bring the mixture to a simmer.
Lower the heat to a gentle simmer, cover the pot, and cook for about 75 minutes, stirring occasionally. The beef should be tender, and the flavors should be well-developed.
While the curry cooks, rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, coconut milk, and a pinch of salt.
Bring the mixture to a boil over medium heat. Once boiling, lower the heat to a simmer, cover the saucepan, and cook for 15 minutes.
Remove the saucepan from heat and let the rice sit, covered, for another 10 minutes. Fluff the rice with a fork before serving.
Once the curry is finished, remove the lemongrass and bay leaves. Squeeze the juice of one lime into the curry and stir well.
To serve, divide the coconut rice among plates or bowls and ladle the Indonesian beef curry over the top.
Garnish with fresh chopped cilantro and serve warm.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4139 mg | 180% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 42.5 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3007 mg | 64% | |
*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.
