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
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
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Coconut Beef Curry
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
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.
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