Aromatic beef curry with coconut milk
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
935 kcal
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Course
Main Course
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Cuisine
International
Aromatic beef curry with coconut milk
Description
Aromatic beef curry with coconut milk features cubed beef browned and cooked with butter, fragrant whole spices including bay leaves, cinnamon stick, and crushed cardamom seeds alongside powder spices such as curry powder, ground coriander, turmeric, and fresh aromatics like chopped onion, crushed garlic, and minced ginger. Tomato paste and sugar add body and a balance of sweetness.
The curry is simmered gently in full-cream coconut milk combined with water and enriched with cream, producing a rich, smooth sauce that coats tender beef pieces. The slow simmer allows the beef to soften and the layers of spice to integrate fully. Deglazing the pan when adding spices scrapes up flavorful browned bits enhancing the depth of the curry.
This curry delivers a fragrant, mildly spiced dish with creamy texture from coconut milk and cream. It can be served with rice or flatbreads to soak up the sauce. Freshly ground black pepper and salt tune the seasoning during cooking. The use of whole and powdered spices creates a rounded complexity.
The curry benefits from resting a few minutes after cooking to let flavors meld further. Adjust salt, spice, and cream levels to personal taste for balance and richness.
Ingredients
For the beef curry
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 kilogram beef cubed
- 30 grams butter
- 3 bay leaf
- 1 cinnamon stick
- 2 tablespoons curry powder mild
- 200 grams onion roughly one large onion, chopped
- 3 teaspoons garlic crushed
- 3 teaspoons ginger minced or chopped
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric
- 6 cardamom pods shelled and seeds crushed.
- 2 tablespoons tomato paste
- 3 tablespoons sugar
- 400 millilitres coconut milk full-cream
- 200 millilitres water
- 1 teaspoon salt or to taste
- 120-150 millilitres cream or single cream, double
Instructions
Prepping
- If you haven't already done so, shell the cardamom pods and crush the seeds in a mortar and pestle.
- It also helps to measure out all the spices on a plate beforehand. It just makes cooking a curry more enjoyable when you've prepared he spices.
Make the curry
- In a large casserole dish or a large frying pan, heat the oil over medium-high heat. Brown the beef chunks in batches until they are golden brown on all sides.Set the browned beef aside in a bowl for later.
- Melt the butter in the saucepan, then add the bay leaves, cinnamon stick and curry powder. Stir for about 30 seconds, making sure to deglaze the pan by scraping off any bits of beef that might have stuck to the bottom. These precious scrapings will enhance the flavour of the curry.
- Add the onions and fry for 2-3 minutes over medium heat. Add a splash of water if needed.
- Add the garlic and ginger and fry for 1 minute.
- Next, add the ground coriander, turmeric, crushed cardamom, tomato paste and sugar. Stir through for 30 seconds.
- Add the coconut milk and water. Combine with the spices.
- Add the beef and salt, stir and bring to a gentle simmer.
- Place the lid on tightly and gently simmer over low heat for 1 hour, or until the beef is tender. Check the water level every 10 minutes and add a splash if it looks dry. Tip: For best results, ensure it's a really gentle simmer. Move the pan to a smaller flame/hob if needed. Please keep an eye on the water level.The size, surface area and type of cooking vessel you use will heavily affect how quickly the curry is cooking and therefore how much water is evaporating.
- Finally, add the cream and stir through. Cook for a further 2-3 minutes over low heat with the lid off. Add more cream if you want a saucier curry, or a little less if you prefer it drier.
- Spoon into large bowls and serve piping hot on top of rice.
Notes
- Prepare and measure spices ahead for an organized cooking process and better flavor.
- Browning the beef in batches helps develop deeper flavor and prevents crowding the pan.
- Allow the cooked curry to rest briefly before serving to enhance flavor fusion.
- Adjust salt, cream, and spice levels during cooking to achieve a balanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 935 kcal
% Daily Value*
| Calories | 935kcal | 47% |
| Carbohydrates | 25g | 8% |
| Protein | 56g | 112% |
| Fat | 69g | 106% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 230mg | 77% |
| Sodium | 880mg | 37% |
| Potassium | 1353mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 157mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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