Coconut Beef Curry

Name: Coconut Beef Curry
Prep time: 12 min
Cook time: 1 h 18 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 1/2 lbs beef chuck; 1/2 tsp salt; 2 tbsp vegetable oil; 2 tbsp butter; 1 medium white onion; 4 cloves garlic; 1 tbsp ginger paste; 3 tbsp curry powder; 2 bay leaves; 26 oz unsweetened coconut milk; 2 lbs Yukon gold potatoes; 1 fresno chiles; fresh cilantro; Lime wedges

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5.0

126 reviews

Excellent

Prep Time
12 mins
Cook Time
1 hr 12 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
661 kcal
Course
Dinner
Cuisine
International

Coconut Beef Curry

Sarah Armstrong

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This beef curry has a creamy coconut milk gravy with Asian spices, beef and potatoes. Make this recipe for a comforting winter stew!

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Ingredients

Servings

1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
1/2 tsp salt more if desired
2 tbsp vegetable oil
2 tbsp butter salted or unsalted
1 medium white onion thinly sliced
4 cloves garlic finely chopped
1 tbsp ginger paste or fresh ginger, peeled and finely chopped
3 tbsp curry powder (See Note 1)
2 bay leaves
26 oz unsweetened coconut milk
2 lbs Yukon gold potatoes peeled, cut into 2-inch pieces

Toppings

1 fresno chiles sliced thin, or other chile of choice
fresh cilantro chopped
Lime wedges

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Instructions

Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

Notes

I use a Japanese curry powder: S&B Curry powder that can be found in most markets, sold in a red and yellow tin.
Recipe adapted from Shuai Wang, Bon Appetit

Nutrition Information

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Calories 661kcal (33%) Carbohydrates 38g (13%) Protein 29g (58%) Fat 47g (72%) Saturated Fat 34g (170%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 88mg (29%) Sodium 351mg (15%) Potassium 1443mg (41%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 238IU (5%) Vitamin C 46mg (51%) Calcium 82mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 661 kcal

% Daily Value*

Calories	661kcal	33%
Carbohydrates	38g	13%
Protein	29g	58%
Fat	47g	72%
Saturated Fat	34g	170%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	88mg	29%
Sodium	351mg	15%
Potassium	1443mg	31%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	238IU	5%
Vitamin C	46mg	51%
Calcium	82mg	8%
Iron	7mg	39%