Coconut Beef Curry
User Reviews
5
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Prep Time
12 mins
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Cook Time
1 hr 18 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
661 kcal
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Course
Dinner
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Cuisine
International
Coconut Beef Curry
Description
This curry begins by browning cubed beef chuck to create a flavorful base. Onions, garlic, and ginger are then sautéed in butter and vegetable oil, incorporating the curry powder for an intense spice aroma. Unsweetened coconut milk and water create a creamy and rich curry broth. Bay leaves add an herbal note while tenderizing the meat during a simmer of approximately 30-35 minutes.
Potatoes are added after the beef has softened and simmered further until tender, thickening the curry slightly and adding a comforting texture. The combination of curry powder with coconut milk gives the sauce a balance of warm spices and mellow creaminess. Fresh toppings of sliced chile, cilantro, and lime wedges contribute fresh heat, herbal brightness, and acidity to finish the dish.
The recipe uses Japanese curry powder, which is widely available and contributes a specific spice profile different from other curry blends. The beef and potato curry is typically served over rice to soak up the flavorful sauce. Slow simmering results in tender meat and fully developed flavors.
Ingredients
- 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 or fresh ginger, peeled and finely chopped, paste
- 3 tbsp curry powder (See Note 1)
- 2 bay leaf
- 26 oz coconut milk unsweetened
- 2 lbs potato peeled, cut into 2-inch pieces, Yukon gold variety
Toppings
- 1 fresno chile sliced thin, or other chile of choice
- cilantro chopped, fresh
- lime wedges
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
- Use Japanese curry powder such as S&B brand, commonly found in markets in a red and yellow tin.
- This recipe is adapted from Shuai Wang at Bon Appetit.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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