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Coconut Beef Curry

July 17, 2020 by Lucy Parissi 4 Comments

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Coconut Beef Curry pin

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! 

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Coconut Beef Curry with potatoes served in a bowl garnished with basil and chopped chillies

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.

close up on a bowl of Beef curry garnished with sliced chilli and basil leaves

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. Please take a look at the steps and video before attempting this recipe!

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.

browning beef cubes in a shallow cast iron casserole

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.

using a wooden spoon to scrape the browned bits in a casserole with seared beef cubes

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.

adding tomato paste to a pot with beef and onions

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

adding coconut milk to a casserole of beef curry

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.

adding cubed peeled potatoes to a beef curry

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

Thai beef curry shown overhead served in an ornate bowl

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.
4.6 from 5 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 spray
  • 900 g (2 lbs) braising beef , cubed
  • 2 white onions , roughly chopped
  • 4 garlic cloves minced or 1 tbsp paste
  • 1 tbsp minced fresh ginger or paste
  • 1 tbsp Chinese Five Spice
  • 1 tbsp mild curry powder
  • 1 tbsp brown sugar or Sukrin Gold sweetener
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp concentrated tomato paste
  • 250 ml (1 cup) beef stock
  • 400 g (13.5 oz) can unsweetened coconut milk use Light Coconut Milk for a slimming version
  • 1 red chilli , whole
  • 1 cinnamon stick
  • 6 medium potatoes peeled and cubed such as Maris Piper / Yukon Gold
  • a little lime juice , to taste
  • salt and pepper to season , if needed

To serve

  • Thai Basil
  • 1 red chilli , sliced
  • sprinkling dessicated coconut (optional)
  • Lime 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!
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Filed Under: Beef, Slimming Friendly Recipes

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Comments

  1. Kellie Anderson says

    September 14, 2020 at 9:06 am

    5 stars
    Reporting back that we LOVED this, Lucy. It was my husband who ended up making this recipe up, with local organic beef. A few tiny tweaks: it was great with the celeriac rather than potatoes; and we used homemade Sri Lankan curry powder in it, too. Otherwise he followed the recipe to a t. We will be making this again as the weather gets colder. Thanks for this one!

    Reply
    • Lucy Parissi says

      September 14, 2020 at 12:27 pm

      Glad you liked it Kellie!

      Reply
  2. Kellie Anderson says

    September 11, 2020 at 9:14 am

    I’m planning on making this for my husband and mother in law at the weekend, using celeriac instead of potatoes. I’m sure it will be a huge hit! Thanks for a great-looking recipe, as always x

    Reply
    • Lucy Parissi says

      September 11, 2020 at 5:36 pm

      Oh let me know how you like it! Will be leaning on you for advice next week

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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