Coconut Beef Curry

This easy beef curry recipe combines perfectly tender beef with a mouthwatering rich creamy gravy. A Thai-inspired Coconut Beef Curry that’s packed with flavor and tastes even better the next day! 

THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE

COCONUT BEEF CURRY

You guys KNOW how much I love a good curry! This Coconut Beef Curry Stew is a fuss-free recipe that packs SO MUCH taste in relatively few ingredients. 

After a little prep the curry cooks slowly in the oven until the beef turns meltingly tender and the sauce really rich and flavorful.

This mild curry can be enjoyed by the whole family, although you can of course make it spicy if you prefer!

INDIAN VS ASIAN CURRY

This beef curry was inspired by Thai cuisine, namely Massaman curry which is one of my all-time faves.

Most Indian curries (like this Slow Cooker Beef Curry) rely on a tomato sauce as their base. Asian style curries usually have a coconut in place of the tomato and a different set of spices of course.

I decided to use what I had at hand – Chinese Five Spice and Mild Curry powder – and I was very pleasantly surprised by how well these two spice blends worked together.

If you like your curries spicy then feel free to replace the mild curry powder with a hot one (like Madras). I like this milder tasting curry though – it works really well with the comforting coconut based gravy.

HOW TO MAKE BEEF CURRY

Full measurements and instructions can be found on the printable recipe card at the bottom of the page.

We start with browning the beef cubes… I know, I know this is a little extra work but it adds so much flavor. By searing the beef cubes, in batches so they have space to properly brown, you trigger the Maillard reaction.

And those little browned bits at the bottom of your pot make all the difference! I like to use a shallow cast iron casserole for this curry recipe, although a Dutch Oven can also be used.

The spices, sugar and seasoning are added next, together with a tiny bit of the beef stock to deglaze the pot and scrape in any browned bits.

Onions, minced garlic and ginger are then cooked over low heat until softened. I also like to add a little tomato paste, mostly for color rather than flavor, so feel free to skip if you like.

Beef stock, coconut milk, a cinnamon stick and whole chile are added and the curry slowly simmers in the oven for 40 minutes.

This curry is slightly unusual as it contains potatoes, making it suitable to serve as a one-pot meal. If you think potatoes are a bit much, you can simply replace them with carrots, sweet potatoes or butternut squash.

Enjoy this rich beef curry over rice or on its own, garnished with fresh basil and chopped chilli.

Tips and FAQS

CAN I COOK THIS IN A SLOW COOKER?
Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.

IS THIS CURRY SLIMMING FRIENDLY?
This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.

Other Curry Inspired Meals You Might Enjoy

• Chinese Chicken Curry
• Vegan Chickpea and Spinach Curry
• Easy Prawn Curry
• Lamb Rogan Josh

HAVE YOU MADE MY COCONUT BEEF CURRY RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Coconut Beef Curry

Lucy Parissi | Supergolden Bakes

This easy beef curry recipe combines perfectly tender beef with a mouthwatering rich creamy gravy. A Thai-inspired Coconut Beef Curry that’s packed with flavor and tastes even better the next day! Serves six served over rice or four as a one-pot meal.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: Beef Curry Recipe, Beef Curry Stew, Coconut Beef Curry

Prep Time: 10 minutes

Cook Time: 1 hour 40 minutes

Total Time: 1 hour 50 minutes

Servings: 6

Calories: 646kcal

Ingredients

• 2 tbsp vegetable oil or use cooking spray2 tbsp vegetable oil or use cooking spray
• 900 g (2 lbs) braising beef , cubed900 g (2 lbs) braising beef , cubed
• 2 white onions , roughly chopped2 white onions , roughly chopped
• 4 garlic cloves minced or 1 tbsp paste4 garlic cloves minced or 1 tbsp paste
• 1 tbsp minced fresh ginger or paste1 tbsp minced fresh ginger or paste
• 1 tbsp Chinese Five Spice1 tbsp Chinese Five Spice
• 1 tbsp mild curry powder1 tbsp mild curry powder
• 1 tbsp brown sugar or Sukrin Gold sweetener1 tbsp brown sugar or Sukrin Gold sweetener
• 1 tsp salt1 tsp salt
• 1/2 tsp ground black pepper1/2 tsp ground black pepper
• 1 tbsp concentrated tomato paste1 tbsp concentrated tomato paste
• 250 ml (1 cup) beef stock250 ml (1 cup) beef stock
• 400 g (13.5 oz) can unsweetened coconut milk use Light Coconut Milk for a slimming version400 g (13.5 oz) can unsweetened coconut milk use Light Coconut Milk for a slimming version
• 1 red chilli , whole1 red chilli , whole
• 1 cinnamon stick1 cinnamon stick
• 6 medium potatoes peeled and cubed such as Maris Piper / Yukon Gold6 medium potatoes peeled and cubed such as Maris Piper / Yukon Gold
• a little lime juice , to tastea little lime juice , to taste
• salt and pepper to season , if neededsalt and pepper to season , if needed

To serve

• Thai BasilThai Basil
• 1 red chilli , sliced1 red chilli , sliced
• sprinkling dessicated coconut (optional)sprinkling dessicated coconut (optional)
• Lime wedgesLime wedges

Instructions

• Preheat the oven to 160C / 325F and set a rack on the lower third of the oven.
• Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.
• Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.
• Add a splash of the beef stock to deglaze the pot and scrape in any browned bits.
• Stir in the chopped onions, minced ginger and garlic and cook for about 5 minutes.
• Stir in the tomato paste.
• Add the remaining beef stock and coconut milk.
• Bring to a simmer, add the cinnamon stick and whole chilli, cover and cook in the oven for 40 minutes.
• Carefully remove the pot from the oven and add the potatoes. Cover and cook for a further 30-40 minutes or until the potatoes are cooked through and meat is perfectly tender.
• Discard the cinnamon stick and whole chilli. Taste and add the lime juice and adjust the seasoning if needed.
• Garnish with fresh basil leaves and chopped chilli. Serve on its own with lime wedges on the side or over rice for a more substantial meal.

Notes

CAN I COOK THIS IN A SLOW COOKER?
Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.

IS THIS CURRY SLIMMING FRIENDLY?
This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.

Nutritional Info

Calories: 646kcal | Carbohydrates: 47g | Protein: 37g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 104mg | Sodium: 639mg | Potassium: 1788mg | Fiber: 7g | Sugar: 5g | Vitamin A: 213IU | Vitamin C: 68mg | Calcium: 97mg | Iron: 8mg

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!