Coconut Beef Curry
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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.
Beef Curry
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.
The spices
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.
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Coconut Beef Curry
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 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
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.
Video
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
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.
I rarely leave reviews, simply due to #mombrain… but, I had to let you know that I made this last night, during a cold and blustery storm and it was excellent! perfect cozy food by a fire! I used grass fed rump roast, instead of chuck, as it was what I had on hand, and browned in bacon fat, which was in my cast iron from Saturday morning bacon. I used homemade chicken broth instead of the water, and added some carrots in with the potatoes (simply because they needed to be used up). I mixed it up and used 2TBSP of Masala curry powder, and 1 of yellow curry powder. Otherwise, recipe was followed exactly… found your recipe via a google search. Thanks so much!
Excellent, so glad you found me and enjoyed this one. Thanks for taking the time to come back and let me know. 🙂
This looks delicious, can it be done in the slow cooker?
I don’t see why not Sandy. I would brown the beef first though, that’s key to me!
Nice simple basic recipe, but I do have trouble sticking to recipes. I skipped the potatoes added a thinly sliced jalapeño pepper a diced tomato and a couple tablespoons of tomato paste and served the curry over basmati rice. Delish!
So glad you enjoyed this one Lydia, thanks for letting me know!
That was a well worded reply. ? Love your blog, Kevin – you’re one of my favorite foodies. Looking forward to making this for the upcoming week.
Thanks Shelley. Everyone has an opinion and I find I must be respectful of that. Have a wonderful weekend and enjoy. Let me know what YOU think. 😉
Hi Kevin. I made this dish for dinner last night and I must say I was impressed. To me and my kids, it definitely didn’t lack anything in the flavor department. I used ginger powder instead, but everything else was the same as it called for in your recipe. My kids and I loved it! Thanks!
Thanks so much for coming back to let me know Sara! Glad you all enjoyed! 🙂
Sooo many wonderful curries to choose from! Yum. The family will definitely devour this for a dinner.
Thanks so much!
I made something very similar to this recently, except I didn’t use coconut milk. Definitely going to try your recipe very soon. Love a good beef curry!
I bet your loving being back home in your own kitchen, right? Thanks John!
I have also been excited about soup and stew season, but the temps here in San Diego have been so hot! I’m glad it’s finally starting to cool off. I’m a pretty big fan of anything curry, and this sounds delicious. I do get impatient sometimes about browning meat, but you are right, the flavor is so much better when you do!
To brown or not to brown – I am an advocate. Always worth the effort in the flavor department. And as for cooling off, isn’t it a nice change? Thanks Danielle!
This looks perfect Kevin , beef with coconut fit each other perfectly! Gonna try this, pinned!
So good to read this and see you’re still following Farida. I have been so busy I often times don’t have the extra time I used to to review friends’ blogs, although I do get your emails! 🙂
Hey Kevin! Considering it was 28 degrees here this morning, I am definitey up for one pot comfort food! I so agree that dishes like this always taste even better the next day.
I am happy to say it is dark grey outside with a slight chance of drizzle today Dorothy! Dishes like this and the bean and barley soup I have planned for this evening will do nicely. 🙂