Coconut Braised Beef Curry
A rich and comforting dish featuring tender beef braised in creamy coconut milk and aromatic spices, perfect for family dinners and busy weeknights.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into bite-size cubes Known for its rich marbling that ensures tenderness.
- 1 tbsp coconut oil Adds a tropical aroma and buttery richness.
- 1 large onion, diced For a sweet and savory base.
- 4 cloves garlic, minced Delivers a burst of flavor.
- 1 tbsp fresh ginger, grated Lends a warm and spicy note.
- 2 tbsp curry powder A medley of fragrant spices.
- 1 tsp ground turmeric Provides a beautiful golden hue.
- 1 tsp ground cumin Infuses depth and earthiness.
- 1 tsp smoked paprika Adds a subtle smokiness.
- 1/2 tsp cayenne pepper (optional) For a kick of heat.
- 1 tbsp tomato paste Thickens the sauce and adds acidity.
- 1 can (14 oz) full-fat coconut milk Creates a rich, creamy texture.
- 1 cup beef broth Enhances the savory flavor.
- Fresh parsley for garnish Offers a pop of color and freshness.
Instructions
Preparation
- Heat the coconut oil in a heavy-bottomed Dutch oven over medium-high heat.
- Add the beef chunks and sear until browned on all sides, about 4–5 minutes per side. Remove the beef and set aside.
- In the same pot, sauté the chopped onion until translucent and soft, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry powder, turmeric, cumin, smoked paprika, cayenne pepper (if using), and tomato paste. Stir for about 30 seconds to bloom the spices.
- Return the seared beef to the pot, pour in the coconut milk and beef broth, and stir to combine.
- Bring the mixture to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for 2–3 hours.
Serving
- Ladle the curry over steamed rice and garnish with fresh parsley.
Notes
For best results, choose well-marbled beef and do not rush the cooking process. Serve with jasmine rice or naan, and balance with a fresh salad or vegetables. Leftovers can be stored in an airtight container for up to 3 days and freeze well.