Print

Beef Curry with Coconut Spice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beef Curry with Coconut Spice is a rich, aromatic stew made with tender chunks of beef simmered in a coconut milk-based sauce infused with bold spices like curry, cumin, and turmeric. It’s hearty, comforting, and naturally dairy-free—perfect with rice or naan.

Ingredients

  1. 2 lbs beef stew meat (chuck), cubed
  2. 1 tbsp vegetable oil or coconut oil
  3. 1 large onion, chopped
  4. 4 cloves garlic, minced
  5. 1 tbsp fresh ginger, grated
  6. 2 tbsp tomato paste
  7. 2 tbsp curry powder
  8. 1 tsp ground cumin
  9. 1 tsp ground coriander
  10. 1/2 tsp turmeric
  11. 1/2 tsp ground cinnamon (optional)
  12. 1/2 tsp red pepper flakes or chili powder (adjust to taste)
  13. 1 (13.5 oz) can full-fat coconut milk
  14. 1 cup beef broth or water
  15. Salt and black pepper, to taste
  16. Fresh cilantro, chopped (for garnish)
  17. Optional: lime wedges, cooked rice, or naan for serving

Instructions

Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

  1. In the same pot, sauté onions until softened, about 5 minutes. Add garlic and ginger, cooking for another minute.
  2. Stir in tomato paste, curry powder, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for 1–2 minutes to toast the spices.
  3. Return beef to the pot. Pour in coconut milk and beef broth, stirring to combine.
  4. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, until beef is very tender.
  5. Uncover and simmer for an additional 10–15 minutes to thicken the sauce if desired.
  6. Taste and adjust seasoning. Serve hot over rice or with naan. Garnish with chopped cilantro and lime wedges if desired.

Notes

  • For extra richness, use full-fat coconut milk and marbled cuts like beef chuck.
  • Adjust spice level by varying the amount of chili flakes or curry powder.
  • To thicken sauce further, simmer uncovered longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Make ahead—flavors deepen after resting overnight in the fridge.
  • Pairs beautifully with basmati rice, naan, or roasted vegetables.

Nutrition

Find it online: https://thefamilycooking.com/beef-curry-with-coconut-spice/