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Aromatic beef curry with coconut milk

This aromatic beef curry with coconut milk is fragrant, rich and creamy. It's laced with warm cinnamon, citrussy cardamom and the brightness of ground coriander. The velvety goodness of coconut milk and cream brings it all together.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 935 kcal
Course: Main Course
Cuisine: International

Ingredients

For the beef curry
  • 1 tablespoon oil
  • 1 kilogram cubed beef
  • 30 grams butter
  • 3 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons mild curry powder
  • 200 grams chopped onions roughly one large onion
  • 3 teaspoons crushed garlic
  • 3 teaspoons minced/chopped ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon Turmeric
  • 6 cardamom pods shelled and seeds crushed.
  • 2 tablespoons tomato paste
  • 3 tablespoons sugar
  • 400 millilitres full-cream coconut milk
  • 200 millilitres water
  • 1 teaspoon salt or to taste
  • 120-150 millilitres double cream or single cream

Instructions

Prepping
    Cup of Yum
  1. If you haven't already done so, shell the cardamom pods and crush the seeds in a mortar and pestle.
  2. 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
  1. 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.
  2. 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.
  3. Add the onions and fry for 2-3 minutes over medium heat. Add a splash of water if needed.
  4. Add the garlic and ginger and fry for 1 minute.
  5. Next, add the ground coriander, turmeric, crushed cardamom, tomato paste and sugar. Stir through for 30 seconds.
  6. Add the coconut milk and water. Combine with the spices.
  7. Add the beef and salt, stir and bring to a gentle simmer.
  8. 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.
  9. 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.
  10. Spoon into large bowls and serve piping hot on top of rice.

Notes

  • Balance the flavours by adjusting salt, spice and cream as needed. Taste as you go.
  • Let the curry sit for a few minutes after cooking. This allows the flavours to meld and deepen.

Nutrition Information

Calories 935kcal (47%) Carbohydrates 25g (8%) Protein 56g (112%) Fat 69g (106%) Saturated Fat 40g (200%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 0.3g Cholesterol 230mg (77%) Sodium 880mg (37%) Potassium 1353mg (39%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 793IU (16%) Vitamin C 9mg (10%) Calcium 157mg (16%) Iron 9mg (50%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 935

% 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.