Name: Coconut Beef Curry with Steamed Rice
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Asian
Ingredients: 2 lbs stewing beef or chuck roast, cut into cubes; 2 tbsp vegetable oil or ghee; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp tomato paste; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp paprika; 1/2 tsp chili flakes or 1 fresh chili, chopped (optional); 1 can (14 oz) full-fat coconut milk; 1 cup beef broth or water; Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish); 2 cups basmati or jasmine rice; 3 1/2 cups water; 1/2 tsp salt

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Why You’ll Love This Recipe

This curry is hearty, luxurious, and full of bold flavors. The slow-simmered beef becomes melt-in-your-mouth tender, while the coconut milk adds creaminess that balances the spices beautifully. Served over a bed of steamed rice, every bite is warming and comforting. It’s also versatile, meal-prep friendly, and perfect for leftovers. If you love bold, cozy meals, this one’s a winner.

Ingredients

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

For the Coconut Beef Curry:

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

For the Steamed Rice:

Basmati or jasmine rice
Water
Salt

Directions

Sear the Beef: In a heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches, then remove and set aside.
Sauté the Aromatics: In the same pot, add more oil if needed. Sauté chopped onion until golden. Add garlic and ginger, and cook for another minute.
Add Spices: Stir in curry powder, cumin, turmeric, paprika, and chili flakes. Toast the spices for 1–2 minutes to release their aromas.
Build the Sauce: Add tomato paste and stir well. Return the beef to the pot, then pour in coconut milk and enough broth to cover the beef. Season with salt and pepper.
Simmer: Bring to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the beef is fork-tender and the sauce is thickened.
Cook the Rice: While the curry simmers, rinse the rice until the water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork.
Serve: Spoon the beef curry over hot steamed rice and garnish with fresh cilantro.

Servings and timing

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

Variations

Add Vegetables: Include diced potatoes, carrots, or bell peppers for extra bulk and flavor.
Spicy Kick: Add fresh chopped chili, cayenne, or spicy curry paste to intensify the heat.
Creamier Version: Stir in a spoonful of Greek yogurt or heavy cream at the end.
Curry Paste Option: Replace spices with 2–3 tablespoons of Thai red or yellow curry paste for a different twist.
Low-Carb Swap: Serve with cauliflower rice instead of traditional steamed rice.

Storage/Reheating

Store leftover coconut beef curry in an airtight container in the refrigerator for up to 4 days. Steamed rice can also be stored separately for 3–4 days. To reheat, warm the curry gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened. Rice can be reheated in the microwave with a damp paper towel over it to prevent drying out. Both components can be frozen separately for up to 2 months.

FAQs

What cut of beef is best for curry?

Chuck roast or stewing beef works best due to its marbling and ability to become tender during slow cooking.

Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is coconut milk necessary?

Yes, it adds richness and balances the spices. Use full-fat coconut milk for best flavor and texture.

Can I make this curry ahead of time?

Absolutely. The flavors deepen after a day, making it even better the next day.

How spicy is this curry?

It’s mildly spiced by default, but you can adjust the chili levels to your preference.

What kind of rice is best to serve with this?

Basmati or jasmine rice are ideal for their fluffy texture and aromatic quality.

Can I use light coconut milk?

You can, but the sauce will be thinner and less rich. Full-fat is recommended for best results.

Can I add greens like spinach?

Yes, stir in fresh spinach or kale in the last few minutes of cooking for added nutrition.

Is this dish gluten-free?

Yes, just ensure your broth and spices are gluten-free certified if needed.

Can I freeze this dish?

Yes, the curry freezes well. Store in freezer-safe containers for up to 2 months and thaw in the fridge before reheating.

Conclusion

Coconut Beef Curry with Steamed Rice is a comforting, flavor-packed meal that’s both nourishing and indulgent. With tender beef, warm spices, and the creamy richness of coconut milk, this dish brings together everything you love about a hearty curry. Whether you’re cooking for a family dinner or prepping for the week, this recipe is one you’ll come back to again and again.

Coconut Beef Curry with Steamed Rice

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Coconut Beef Curry with Steamed Rice is a rich and hearty dish made with tender beef simmered in a fragrant coconut milk curry sauce, served over perfectly steamed rice. It’s comforting, flavorful, and perfect for weeknight dinners or entertaining guests.

Author: Laura
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten Free

Instructions

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

In the same pot, add more oil if needed. Sauté onions until golden, then add garlic and ginger. Cook for 1 minute.
Add curry powder, cumin, turmeric, paprika, and chili flakes. Stir for 1–2 minutes to toast the spices.
Stir in tomato paste. Return the seared beef to the pot. Add coconut milk and enough broth to just cover the beef. Season with salt and pepper.
Bring to a simmer. Cover and cook on low for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and sauce is thickened.
Meanwhile, rinse rice until water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork.
Spoon beef curry over steamed rice and garnish with chopped cilantro. Serve hot.

Notes

Use full-fat coconut milk for a creamier curry; light coconut milk will result in a thinner sauce.
Add vegetables like carrots, potatoes, or spinach for extra bulk and nutrition.
The curry tastes even better the next day after flavors meld.
Adjust spice level to taste by increasing or reducing chili.
Serve with naan, roti, or cucumber salad for a complete meal.

Nutrition

Serving Size: 1/6 of recipe with rice
Calories: 520
Sugar: 4g
Sodium: 480mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg