Coconut Beef Curry
User Reviews
4.7
46 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 40 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.
Share:
Ingredients
- 2 tbsp vegetable oil or use cooking spray
- 900 g beef cubed, braising, 2 lbs
- 2 onion roughly chopped, white
- 4 garlic or 1 tbsp paste, cloves, minced
- 1 tbsp ginger or paste, fresh, minced
- 1 tbsp Chinese five spice
- 1 tbsp curry powder mild
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 tbsp tomato paste concentrated
- 250 ml beef stock 1 cup
- 400 g coconut milk use Light Coconut Milk for a slimming version, unsweetened, 13.5 oz can
- 1 red chili pepper whole
- 1 cinnamon stick
- 6 potato such as Maris Piper / Yukon Gold, medium, peeled and cubed
- lime juice to taste, a little
- salt if needed, to season
- black pepper if needed, to season
To serve
- Thai basil
- 1 red chili pepper sliced
- dessicated coconut optional, sprinkling
- 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
(38%)
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
46 reviews
Excellent
Other Recipes
You'll Also Love
