Aromatic Beef Curry with Coconut Milk

Why You’ll Love This Recipe

This dish is a perfect balance of spice, creaminess, and savory depth. The slow-cooked beef becomes melt-in-your-mouth tender, while the coconut milk brings a velvety richness that beautifully complements the aromatic curry spices. It’s easy to make, incredibly satisfying, and pairs wonderfully with rice, naan, or roti. Whether you’re cooking for family or hosting a dinner party, this curry is sure to impress.

Ingredients

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

• Beef chuck or stew meat, cut into cubes
• Coconut oil or vegetable oil
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Curry powder or paste (medium or hot, to taste)
• Ground cumin
• Ground coriander
• Turmeric
• Chili flakes or fresh chili (optional, for heat)
• Coconut milk (full-fat for richness)
• Beef broth or water
• Tomato paste or chopped tomatoes
• Brown sugar (optional, for balance)
• Salt and pepper
• Fresh cilantro or parsley for garnish
• Cooked rice or naan bread, for serving

Directions

1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add chopped onions and sauté until soft and golden. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 30 seconds to release the spices’ aroma.
4. Add tomato paste (or chopped tomatoes) and stir well. Return the beef to the pot and mix to coat with the spice mixture.
5. Pour in the coconut milk and beef broth, stirring to combine. Bring to a gentle boil, then reduce the heat to low.
6. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
7. Taste and adjust seasoning with salt, pepper, or a touch of brown sugar if needed.
8. Serve hot, garnished with fresh cilantro, alongside rice or naan bread.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

• Spicy version: Add extra chili flakes, fresh chili, or a spoonful of hot curry paste for more heat.
• Vegetable-packed: Include chunks of potatoes, carrots, or bell peppers for a heartier dish.
• Thai-style: Add lemongrass, lime leaves, and fish sauce for a Southeast Asian twist.
• Creamier texture: Stir in a few tablespoons of plain yogurt or cream before serving.
• Instant Pot method: Sear the beef using the sauté function, then cook on high pressure for 35 minutes with a natural release.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium heat, adding a splash of water or coconut milk if the sauce thickens too much.
This curry also freezes beautifully — store in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef works best for this curry?

Beef chuck or stew meat is ideal because it becomes tender and flavorful when slow-cooked.

Can I make this curry in advance?

Yes! The flavors actually improve after a day as they meld together, making it great for meal prep.

Can I make it dairy-free?

It already is — coconut milk replaces any need for dairy, giving a creamy texture naturally.

How spicy is this curry?

That depends on the curry powder or paste you use. You can adjust the heat by adding more or less chili.

Can I add vegetables to this dish?

Absolutely. Potatoes, carrots, or green beans are excellent additions that cook well in the sauce.

What should I serve it with?

Steamed jasmine or basmati rice, naan, or roti pair beautifully with this curry.

Can I use light coconut milk?

Yes, but full-fat coconut milk provides the richest flavor and creaminess.

How do I thicken the curry if it’s too thin?

Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can I make this curry with chicken instead?

Yes, chicken thighs or breasts work well — just reduce the cooking time to about 30–40 minutes.

How long does it last in the fridge?

It keeps well for up to 4 days, and the flavors deepen with time.

Conclusion

Aromatic Beef Curry with Coconut Milk is a flavorful and comforting dish that delivers the perfect blend of spice and creaminess. Tender beef simmered in a fragrant coconut sauce creates a meal that’s both exotic and familiar. Whether enjoyed on a quiet evening or served to guests, this curry is guaranteed to satisfy every craving for rich, bold flavor.

Aromatic Beef Curry with Coconut Milk

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Aromatic Beef Curry with Coconut Milk is a rich and comforting dish featuring tender beef simmered in a spiced, creamy coconut sauce. Packed with fragrant spices and slow-cooked for maximum flavor, it’s perfect for cozy dinners or entertaining guests.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Indian
• Diet: Halal

Ingredients

• 2 lbs beef chuck or stew meat, cut into cubes
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder or curry paste (adjust to taste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili flakes or 1 fresh chili, chopped (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup beef broth or water
• 2 tbsp tomato paste or 1 cup chopped tomatoes
• 1 tsp brown sugar (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Cooked rice or naan bread, for serving

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Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
2. In the same pot, add chopped onions and sauté until soft and golden. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 30 seconds to release aromas.
4. Add tomato paste or chopped tomatoes and mix well. Return the beef to the pot and coat with the spice mixture.
5. Pour in coconut milk and beef broth, stirring to combine. Bring to a gentle boil, then reduce the heat to low.
6. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
7. Taste and adjust seasoning with salt, pepper, or brown sugar as desired.
8. Serve hot, garnished with fresh cilantro, alongside rice or naan bread.

Notes

• For extra heat, add more chili or use a spicier curry paste.
• Use full-fat coconut milk for a richer flavor and creamier texture.
• Add vegetables like potatoes, carrots, or bell peppers for a complete meal.
• Leftovers taste even better the next day as flavors develop.
• Freezes well for up to 3 months — perfect for make-ahead meals.

Nutrition

• Serving Size: 1 portion (1/6 of recipe)
• Calories: 450
• Sugar: 4g
• Sodium: 620mg
• Fat: 34g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 95mg