Beef Curry with Coconut Milk and Spices

Why You’ll Love This Recipe

This curry is the perfect blend of savory, spicy, and creamy. The beef becomes incredibly tender as it simmers in a fragrant sauce spiced with curry powder, turmeric, garlic, ginger, and more. Coconut milk balances the heat with its smooth richness, creating a luscious sauce that’s perfect for spooning over rice or soaking up with naan. It’s a versatile, freezer-friendly, and crowd-pleasing dish that feels both exotic and familiar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewing beef or chuck roast, cut into bite-sized pieces
• Onion, finely chopped
• Garlic cloves, minced
• Fresh ginger, grated
• Curry powder
• Turmeric
• Ground cumin
• Ground coriander
• Chili powder or fresh chili (optional, for heat)
• Coconut milk (full-fat)
• Tomato paste or crushed tomatoes
• Beef broth or water
• Vegetable oil or ghee
• Salt and black pepper
• Fresh cilantro or parsley (for garnish)

Directions

1. Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
2. Sauté Aromatics: In the same pot, add a bit more oil if needed. Sauté the onion until soft and golden. Add garlic and ginger, cooking for another minute until fragrant.
3. Add Spices: Stir in curry powder, turmeric, cumin, coriander, and chili powder. Toast for 1–2 minutes to release their aroma.
4. Build the Sauce: Stir in tomato paste or crushed tomatoes and cook for a few minutes. Then add the seared beef back to the pot.
5. Pour in Liquids: Add coconut milk and beef broth. Stir to combine. Bring to a gentle simmer.
6. Simmer the Curry: Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce is thick and flavorful.
7. Adjust Seasoning and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro or parsley and serve hot with rice or naan.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

• Make it Spicier: Add sliced fresh chilies, cayenne, or hot curry paste to increase the heat.
• Add Vegetables: Include potatoes, carrots, or bell peppers for extra bulk and nutrition.
• Slow Cooker Option: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
• Creamier Version: Stir in a spoonful of yogurt or cream at the end for extra richness.
• Lighter Version: Use light coconut milk and leaner beef cuts for a lower-fat option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the sauce. This curry also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

What’s the best cut of beef for curry?

Chuck roast or stewing beef is ideal because it becomes tender with slow cooking and absorbs flavor well.

Can I make this curry in advance?

Yes, the flavors improve over time. It’s even better the next day after the spices have had time to develop.

Is coconut milk necessary?

Yes, it adds creaminess and balances the spices. However, you can use heavy cream or yogurt as a substitute in a pinch.

Can I use curry paste instead of powder?

Yes, but adjust the amount since paste is often more concentrated and may have different spice levels.

How do I thicken the curry?

Let it simmer uncovered during the last 15–20 minutes, or mash a few pieces of the beef into the sauce to naturally thicken it.

What can I serve with this curry?

Serve with steamed basmati rice, jasmine rice, naan, or roti. A side of pickled onions or cucumber salad also pairs well.

Can I make this dish dairy-free?

Yes, it’s naturally dairy-free as long as you don’t add yogurt or cream. Just use coconut milk.

What vegetables can I add to this curry?

Potatoes, carrots, spinach, peas, and bell peppers work well. Add harder veggies early and leafy greens at the end.

Can I make this in a pressure cooker?

Yes. After sautéing, cook on high pressure for about 30–35 minutes, then allow a natural release for tender beef.

How spicy is this curry?

It’s mildly spiced, but you can easily adjust the heat by increasing or reducing chili powder or using a milder curry blend.

Conclusion

Beef Curry with Coconut Milk and Spices is a hearty, comforting, and flavorful dish that brings warmth and richness to any table. Whether you’re cooking for a family dinner or preparing a cozy meal ahead of time, this curry delivers satisfying results with minimal fuss. With its deeply spiced sauce and tender beef, it’s sure to become a favorite in your recipe rotation.

Beef Curry with Coconut Milk and Spices

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Beef Curry with Coconut Milk and Spices is a hearty and aromatic dish made with tender beef simmered in a creamy coconut milk sauce infused with warm spices. It’s comforting, flavorful, and perfect for serving with rice or naan.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-Inspired

Ingredients

1. 2 lbs stewing beef or chuck roast, cut into bite-sized pieces
2. 2 tbsp vegetable oil or ghee
3. 1 large onion, finely chopped
4. 4 garlic cloves, minced
5. 1 tbsp fresh ginger, grated
6. 2 tbsp curry powder
7. 1 tsp turmeric
8. 1 tsp ground cumin
9. 1 tsp ground coriander
10. 1/2 tsp chili powder or 1 fresh chili (optional)
11. 2 tbsp tomato paste or 1/2 cup crushed tomatoes
12. 1 can (13.5 oz) full-fat coconut milk
13. 1 cup beef broth or water
14. Salt and black pepper, to taste
15. Fresh cilantro or parsley, for garnish

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Instructions

Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned. Set aside.

1. In the same pot, add more oil if needed and sauté the onion until soft and golden, about 5–7 minutes.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Stir in curry powder, turmeric, cumin, coriander, and chili powder. Toast for 1–2 minutes to release aromas.
4. Add tomato paste or crushed tomatoes. Cook for 2–3 minutes, stirring to combine.
5. Return seared beef to the pot. Stir to coat in the spices and tomato mixture.
6. Pour in coconut milk and beef broth. Stir well and bring to a gentle simmer.
7. Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce is thickened.
8. Uncover during the last 15–20 minutes if you want a thicker curry.
9. Season with salt and pepper to taste. Garnish with fresh cilantro or parsley and serve hot with rice or naan.

Notes

• Add potatoes, carrots, or bell peppers for a heartier curry.
• Use cayenne or fresh chilies to adjust heat to your preference.
• Swap coconut milk with cream or yogurt if needed.
• Let curry rest for 15 minutes before serving to deepen flavor.
• Freezes well for up to 3 months. Reheat gently with a splash of broth.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 490
• Sugar: 4g
• Sodium: 450mg
• Fat: 34g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 110mg