This beef curry is SO delicious, with a creamy coconut milk gravy, Asian spices, beef and potatoes. Make this recipe for a comforting winter stew.
I have a curry recipe that’s perfect for busy people! It uses fewer ingredients than most beef curry recipes, and it has a shorter cooking time, too!
It’s hearty and comforting like any good beef stew should be, and it’s simple enough to make for a mid-week dinner.
Let me start by saying, a shorter cooking time does not mean that this meal lacks in flavor. In fact, this coconut beef curry is rich, aromatic, flavorful and satisfying. Bonus points for tasting even better the next day, too!
Types of curry
If you don’t eat curry often, you may not know that there is a difference between Thai curry and Indian curry. There are also regional differences as well. For example, the ingredients in a Chinese curry like this one are different than a authentic Thai curry.
Generally speaking, curry powder and curry paste include a mixture of spices. The ingredients in the curry seasoning can affect the overall color of the dish itself.
- Red curry – Usually made with red chiles. The variety of chili pepper varies by region. For example, I use birdseye chiles to make Thai red curry paste.
- Yellow curry– Turmeric is the spice that gives a glorious golden hue to the majority of yellow curries. It’s what I use in my recipe for Thai yellow curry paste.
- Green curry – Green chiles are what make green curry green. Again, the variety of chiles will vary based on if it’s an Indian or Asian recipe. Two types of green chiles are in this Thai green curry paste.
While most Indian curry recipes are tomato based, many Asian curries are coconut based. So, here we are with this fantastic Beef Curry Stew!
Video: making coconut beef curry
To see the making of this beef curry step by step, watch the video in the recipe card at the bottom of this post!
Ingredient and recipe notes
Tender beef chuck gets seared first. I know some people complain about that extra step, BUT that extra step brings out so much flavor! Brown food is good!
Searing the meet keeps the juices in while caramelizing the outside. Plus, searing leaves little bits and pieces that are critical in giving a sauce that extra punch of flavor.
The beef curry is loaded with Yukon Gold potatoes and a wonderful coconut milk gravy, enriched with garlic, ginger, onions and coconut milk.
As for the curry powder I prefer an Asian curry powder for this recipe. The brand I use is S&B, based out of Japan. You can spice the beef curry if you’d like, by adding toppings like sliced red Fresno chiles, chopped cilantro and a squeeze of lime if you like. Enjoy!
This post, originally published on Kevin Is Cooking Oct 2017, was last updated with new content on Nov. 11, 2021.
Coconut Beef Curry + Video
- 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
- 1 Fresno chiles sliced thin, or other chile of choice
- fresh cilantro chopped
- Lime wedges
- 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.
- 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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.