Name: Coconut-Infused Beef Curry Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Asian
Ingredients: 2.5 lbs beef chuck or stew meat, cut into chunks; 2 Tbsp coconut oil; 1 large onion, sliced; 4 garlic cloves, minced; 1 Tbsp fresh ginger, grated; 2 Tbsp red curry paste; 1 tsp ground cumin; 1 tsp turmeric powder; 1/2 tsp ground cinnamon; Optional: 1/4 to 1/2 tsp chili flakes; 1 can (14 oz) full-fat coconut milk; 1 cup beef broth; 1 Tbsp tomato paste; 2 Tbsp brown sugar or honey

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Introduction

This Coconut-Infused Beef Curry is a rich and aromatic dish that combines tender beef with fragrant spices and creamy coconut milk. It’s perfect for slow cooking and delivers a comforting, flavorful meal that’s sure to impress.

A white bowl filled with a layered dish, starting with a base of white rice at the bottom, topped with a thick brown curry sauce that coats tender chunks of beef. The curry is speckled with small bits of red and green, likely spices and herbs, and is garnished generously with fresh green cilantro leaves scattered on top. The rich texture of the sauce is creamy and smooth, surrounding the solid pieces of meat, all sitting against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 lbs beef chuck or stew meat
2 Tbsp coconut oil
1 large onion, sliced
4 garlic cloves, minced
1 Tbsp fresh ginger, grated
2 Tbsp red curry paste
1 can (14 oz) full-fat coconut milk
1 cup beef broth
1 Tbsp tomato paste
2 Tbsp brown sugar or honey
Optional: ground cumin, turmeric, cinnamon, and chili flakes to taste

Instructions

Step 1: In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
Step 2: Add the minced garlic and grated ginger to the pot and cook for about 2 minutes until fragrant.
Step 3: Stir in the red curry paste along with ground cumin, turmeric, cinnamon, and chili flakes if using. Cook for 1 minute to release the spices’ aroma.
Step 4: Add the beef chunks and brown them on all sides, about 5-7 minutes.
Step 5: Pour in the coconut milk, beef broth, tomato paste, and brown sugar or honey. Stir well to combine all ingredients.
Step 6: Cover the pot and simmer on low heat for 2 to 3 hours, or until the beef is tender and the flavors have melded together.

Tips & Variations

For a spicier curry, add extra chili flakes or fresh sliced chilies during cooking.
Use bone-in beef for additional depth of flavor in the broth.
Serve over steamed jasmine rice or with warm naan bread to soak up the sauce.
Swap brown sugar for honey to add a subtle floral sweetness.
Try adding vegetables like potatoes, carrots, or bell peppers halfway through cooking for extra nutrition and texture.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This curry also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a base layer of white rice, partially covered by thick chunks of brown meat soaked in a rich, creamy brown sauce. Fresh green chopped herbs are scattered evenly on top, adding a splash of color against the warm sauce and meat. The textures show tender meat coated in smooth sauce with the rice peeking around the edges. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this curry?

Yes, you can use any stew beef or chuck cut suitable for slow cooking. Avoid lean cuts as they may become tough during the long simmer.

Is it possible to make this curry in a slow cooker?

Absolutely! Brown the beef and sauté the aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.