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.
This is an exact copy of Bon Appetit’s coconut Beef Curry recipe – you didn’t even change the way you worded the instructions! Shouldn’t you attribute it to them??
Hazel I sure do! Did you read the recipe card? Also, it was IN Bon Appetit, not by them. Correct credit to Shuai Wang as noted… I’ve also added the credit line to the post for readers like yourself who recognize it. Isn’t it the best?
Your beef curry looks good. I usually make a chicken or seafood one and I think it is time for a change.
Always nice to switch things up! This is so good Karen, enjoy. 🙂
When I think of curry, I always think of chicken, but why!? This beef looks melt in your mouth awesome!! SO trying this!!
Thanks Marissa, it’s a delish beef alternative.
I love curry dishes Kevin. And I love how easy this one is too. Pinned!
Super duper easy Mary Ann. 🙂
Love curry anything and this looks so good, Kevin! I just need some naan to soak up that delicious sauce 🙂
The sauce is so darn good… pass the naan please! 🙂
Mine came out great, though I forgot bay leaves and used fajita steak strips instead.
So glad you enjoyed this Sashana!
No matter the website or blog, somebody is ALWAYS stating that such and such recipe isn’t authentic. Who cares? I’ve had so may “authentic” curry dishes from different Asian regions that it’s clear to me all of them aren’t meant to be identical. This recipe is of no exception.
I finally made the dish and it was very good. I didn’t follow the recipe precisely so I really don’t know how that tastes exactly. Changes? Replaced jalepenos with sweet bell peppers and used sea salt instead of kosher. Other than tasting along the way…this recipe is quite forgiving for additions, replacements, or leave-outs. Thanks for sharing this recipe.
So glad you took the time to come back and let me know Lati.
Thanks, appreciate that Lati. 🙂
It is what it is, deal with it. Curry powder is actually a British invention, somewhat resembling garam masala, the spice mixture prevalent in North India. It was created to evoke the essence of Indian food, but in fact, is not used by any authentic Indian cook. Coconut curry is an Indian dish, not Asian(culture). It may be good, but there’s no harm in educating people on what authentic curry is, because after all, curry powder is essentially cultural appropriation in a jar. It’s literally the white man’s knockoff of another culture’s signature spice blend.
This is an excellent recipe. I made it and it came out GREAT. GREETINGS FROM SAN DIEGO CALIFORNIA.
Hi Robbie, glad you enjoyed this one! 🙂
Dude😱
Amazing. I made it with sliced beef and added red bell pepper and jalapeño. It came out perfect. Thanks Again.
Love this one myself. Thanks for reminding me, it might have to happen again today!
Kevin, 35mins to cook beef chuck??
Maybe you missed something, because you need to brown the beef chuck (10 minutes), then it’s cooked for 35 minutes more and then another 35 after potatoes are added. Hope that helps Lisa. Hoe you give it a try! 🙂
Hi, Kevin! I’m going to try this recipe this coming Saturday only because it’s yours and everything I’ve tried by you, to date, has been excellent. You see, I’m originally from a Caribbean island, with a BIG Indian influence, and I learned to make curried beef quite differently, but ‘m willing to try any of your recipes. PS: OMG, your Butter Chicken recipe is to die for. My husband thinks I’m an outstanding cook … little does he know you’re the one I seek out for guidance … hehehe!
Thanks so much for the kind words here Anne, so happy I could help out in the kitchen. It’s our secret. 😉