Beef Coconut Curry. Layers of lip-smacking flavors from curry powder and coconut milk make this beef curry a family favorite. Lightly browned beef is cooked in a delectable coconut sauce and then topped with plenty of coriander leaves. A delicious side dish to impress your loved ones!
As we usher in a new season, I’m totally embracing the warmth and sunshine that comes with it. Clearly, my focus is shifting from comforting meals to bright and vibrant dishes. Yes, it’s time to bring in the spring vibes. But, on the other hand, the cool evenings are tempting me to indulge in more cozy and comforting dinners. And at the moment, this beef coconut curry reigns supreme on my menu.
I really love the combination of coconut milk and tender beef in this dish. Honestly, I’ve been wanting to share this recipe with you for a very long time. And it’s finally created and photographed ready for you. I’ve made many beef curries before, and the Indian beef curry is one of my favorites. This beef curry flavored with coconut milk is a bit different from all the other beef recipes I have on the blog. With this coconut beef curry, I just want to help you make an easy curry with minimal ingredients. Trust me, it’s super delicious too.
How to make this easy beef coconut curry
Enter the key ingredients that make this curry so flavorsome – coconut milk and curry powder. As I mentioned, ‘minimal ingredients’ is the one thing that make this curry extra special. I’ve also added in a few dry spices like bay leaves and cinnamon stick for a special flavor touch.
Coming to the recipe, you’ll need to start with frying the dry spices, cinnamon stick and bay leaves, in a little oil. Give it a quick stir fry for a minute or so until you get a beautiful aroma. Then saute some onions until they are nicely browned. I also like to add in a sprig of curry leaf at this stage. As the curry leaves fry in the oil, they will release all their flavor and aroma. Now, add in a little ginger and garlic paste, another quintessential element of a great curry.
Once the ginger garlic paste is aromatic, fry the curry powder quickly without burning it. It adds the right amount of spices and heat to this beef coconut curry. Not too spicy, not too bland, but just the right amount to flavor the beef. Now, pour in coconut milk and a little water, season, and give it a quick stir.
The star ingredient, beef, goes into the curry next. And now to the final step of this recipe – cook beef until tender. This will take about 30-45 minutes. If you love vegetables in your beef curry, add some cubed potatoes. So good!
Serving suggestions? Garnish with plenty of coriander (cilantro) leaves and lemon wedges. Serve with cooked rice, parathas, or roti. Such a perfect way to enjoy the cool evenings!
More Beef Curry Recipes:
- Indian Beef Curry
- Beef Vindaloo
- Beef Madras
- Beef Korma
- Beef Stroganoff
- Kerala Beef Fry | Beef Ularthiyathu
Beef Coconut Curry
Ingredients
- 2 tablespoons oil
- 1 kg beef gravy or chuck steak (braising steak), cut into 2.5 cm cubes
- 2 bay leaves
- 1 cinnamon stick
- 1 cup chopped onions
- 1 sprig curry leaves
- 3 garlic cloves chopped
- 1 inch fresh ginger chopped
- 3 tablespoons curry powder
- ½ cup coconut milk
- 1 cup water
- Salt to taste
- Chopped coriander cilantro leaves, chopped, to garnish
- Lemon wedges to garnish
- Rice naan or paratha to serve
Instructions
- Heat 1 tablespoon oil in a large frying pan over high heat. Fry beef 4-5 minutes (in batches if required), or until browned. Remove from pan. Set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil to the pan. Add bay leaves and cinnamon stick. Saute, stirring, for one minute.
- Add onions and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions are browned.
- Add ginger and garlic. Sauté, stirring, for a minute or until fragrant. Add curry powder. Sauté, stirring, for one minute.
- Pour in coconut milk and water. Season with salt. Stir to combine. Simmer for 2-3 minutes.
- Add browned beef. Cover and cook for 1 hour or until beef is tender. Stir occasionally, and add more water if needed.
Nutrition
More Beef Recipes
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Michelle Gardner says
I just made this. So simple but so yum! The whole house smells amazing. Ate it with homemade garlic naan bread and basmati rice. Thanks for the recipe.
Dakota says
Just made this for dinner tonight, Delicious.
A big hit, definitely a keeper.
Thank You.
Hope says
Can I cook this in the slow cooker?
Rose Mary George says
Yes. 🙂
Tracy Godfrey says
What if i don’t have/use the curry leaves? will that make a huge difference
Rose Mary George says
No, it won't, you can substitute curry leaves with coriander leaves if you like. 🙂
maggie says
made this for umpteenth time. firm family favourite. so much taste for so little effort. thank you
Rachel says
Cooked this tonight and served with Coconut rice and papadums. Beautiful!
Julie says
I love this curry. Could you please confirm exactly how much ginger you need. I like to use ground ginger in a packet. I have been guessing but would like to know for sure.
Thanks
Rose Mary George says
It's 1 - inch fresh ginger. 🙂
Cathy says
What curry powder do you use .
Rose Mary George says
The regular curry powder, Hoyts mild curry powder to be exact
Bronwyn Dreyer says
Wrote down recipe and going to make it tonight, what rice would you recommend with this.
Rose Mary George says
Any plain or flavored rice, preferably basmati or long grain
Cathleen Dennehy says
We loved this recipe!!! Followed the directions but then instead of letting it simmer for an hour we threw it in the crockpot added diced apple and pineapple and put it on low for 3 hours. It was delicious. We ate it with homemade almond naan.
Anonymous says
Ann says
If I want to double this recipe do I double all the ingredients
Rose Mary George says
Change the "servings" and you will get the ingredients list.