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Coconut-Infused Beef Curry Recipe

Coconut-Infused Beef Curry Recipe that Warm Hearts and Bellies

Discover the Coconut-Infused Beef Curry Recipe, a delightful dish combining tender beef, coconut milk, and spices for a satisfying meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2.5 lbs Beef Chuck or Stew Meat Choose this rich protein for optimal tenderness; chicken, lamb, or turkey can be used instead.
  • 2 Tbsp Coconut Oil Adds a tropical flavor while sautéing; substitute with vegetable oil if desired.
  • 1 large Onion, finely sliced A sweet base flavor that enhances the curry.
  • 4 cloves Garlic, minced Elevates the aroma and depth of the dish.
  • 1 Tbsp Fresh Ginger, grated Infuses warmth and zest into the curry.
  • 2 Tbsp Red Curry Paste Brings heat and complexity; substitute with curry powder if needed.
  • 1 tsp Ground Cumin Offers an earthy depth to the flavor profile.
  • 1 tsp Ground Turmeric Provides a warm color and health benefits.
  • 1 tsp Ground Cinnamon Balances sweet and savory flavors beautifully.
  • 1 tsp Chili Flakes, optional Adjust according to your heat preference for a kick.
  • 1 can (14 oz) Full-Fat Coconut Milk Essential for the Coconut-Infused Beef Curry experience.
  • 1 cup Beef Broth Adds rich flavor to the sauce; swap for vegetable broth in a vegetarian option.
  • 1 Tbsp Tomato Paste Deepens the umami flavor, enhancing the overall taste.
  • 2 Tbsp Brown Sugar or Honey Sweetens and balances the spices in the dish.
  • 1 Tbsp Fish Sauce Provides umami; substitutes include soy sauce or tamari.
Optional Garnishes
  • Fresh Herbs (like cilantro) Chop and sprinkle on top for a fresh finish.
  • Lime Wedges Squeeze over the curry for a zesty brightness.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add 1 finely sliced large onion and sauté for about 5 minutes, or until it becomes translucent. Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for an additional 2 minutes until fragrant.
  2. Mix in 2 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optional chili flakes if you desire some heat. Stir well for 1-2 minutes until the spices become fragrant.
  3. Increase the heat slightly to medium-high and add 2.5 pounds of beef chuck or stew meat to the pot. Brown the beef chunks on all sides for about 5-7 minutes until they are well-seared.
  4. Pour in 1 can (14 oz) of full-fat coconut milk and 1 cup of beef broth. Add 1 tablespoon of tomato paste, 2 tablespoons of brown sugar or honey, and 1 tablespoon of fish sauce. Stir thoroughly to combine.
  5. Reduce the heat to low, cover the pot, and let your Coconut-Infused Beef Curry simmer for 2-3 hours, stirring occasionally.
  6. Once the beef is fork-tender and the sauce is thick and fragrant, serve over jasmine rice or with naan. Garnish with fresh herbs and lime wedges.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 5mg

Notes

Quality meat leads to a more tender curry. Simmering longer allows the flavors to deepen. Adjust spice levels based on personal preference.

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