Coconut Beef Curry
User Reviews
4.7
69 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 50 mins
-
Servings
6
-
Calories
646 kcal
-
Course
Main Course
-
Cuisine
Asian
Coconut Beef Curry
Report
This easy beef curry recipe combines perfectly tender beef with a mouthwatering rich creamy gravy. A Thai-inspired Coconut Beef Curry that’s packed with flavor and tastes even better the next day! Serves six served over rice or four as a one-pot meal.
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Ingredients
- 2 tbsp vegetable oil or use cooking spray
- 900 g (2 lbs) braising beef , cubed
- 2 White onions , roughly chopped
- 4 garlic cloves minced or 1 tbsp paste
- 1 tbsp minced fresh ginger or paste
- 1 tbsp Chinese five spice
- 1 tbsp mild curry powder
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp concentrated tomato paste
- 250 ml (1 cup) beef stock
- 400 g (13.5 oz) can unsweetened coconut milk use Light Coconut Milk for a slimming version
- 1 red chilli , whole
- 1 cinnamon stick
- 6 medium potatoes peeled and cubed such as Maris Piper / Yukon Gold
- a little lime juice , to taste
- Salt and pepper to season , if needed
To serve
- Thai basil
- 1 red chilli , sliced
- sprinkling dessicated coconut (optional)
- Lime wedges
Instructions
- Preheat the oven to 160C / 325F and set a rack on the lower third of the oven.
- Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.
- Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.
- Add a splash of the beef stock to deglaze the pot and scrape in any browned bits.
- Stir in the chopped onions, minced ginger and garlic and cook for about 5 minutes.
- Stir in the tomato paste.
- Add the remaining beef stock and coconut milk.
- Bring to a simmer, add the cinnamon stick and whole chilli, cover and cook in the oven for 40 minutes.
- Carefully remove the pot from the oven and add the potatoes. Cover and cook for a further 30-40 minutes or until the potatoes are cooked through and meat is perfectly tender.
- Discard the cinnamon stick and whole chilli. Taste and add the lime juice and adjust the seasoning if needed.
- Garnish with fresh basil leaves and chopped chilli. Serve on its own with lime wedges on the side or over rice for a more substantial meal.
Notes
- CAN I COOK THIS IN A SLOW COOKER? Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.
- IS THIS CURRY SLIMMING FRIENDLY?This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
47g
(16%)
Protein
37g
(74%)
Fat
37g
(57%)
Saturated Fat
24g
(120%)
Cholesterol
104mg
(35%)
Sodium
639mg
(27%)
Potassium
1788mg
(51%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
213IU
(4%)
Vitamin C
68mg
(76%)
Calcium
97mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 104mg | 35% |
| Sodium | 639mg | 27% |
| Potassium | 1788mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 68mg | 76% |
| Calcium | 97mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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