Easy Coconut Beef Curry Stew
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4.43 from 85 votes

Coconut Beef Curry Stew

A delicious, creamy sauced beef curry without all the waiting and numerous ingredients typically in a curry. This Coconut Beef Curry Stew can be a mid-week dinner and does not lack in the flavor department. Bonus points for tasting even better the next day. Adapted from Shuai Wang, Bon Appetit.
Prep Time12 mins
Cook Time1 hr 18 mins
Total Time1 hr 30 mins
Course: Dinner, Main
Cuisine: Asian
Keyword: beef stew, coconut beef curry, easy beef curry
Servings: 4 servings
Calories: 833kcal
Author: Kevin Is Cooking


  • 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
  • Kosher salt
  • 2 tbsp vegetable oil
  • 2 tbsp butter (salted or unsalted)
  • 1 white onion medium, thinly sliced
  • 4 garlic cloves finely chopped
  • 1 tbsp ginger peeled, finely chopped or paste
  • 3 tbsp curry powder preferably Asian (See Note 1)
  • 2 bay leaves
  • 2 13.5-oz cans unsweetened coconut milk
  • 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces


  • 1 Fresno chiles sliced thin or jalapeno
  • Cilantro
  • 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.


  1. My go to Asian Curry Powder is made by S&B from Japan and can be found in most markets in a red and yellow can. It contains turmeric, coriander, fenugreek, cardamom, cumin, dried orange peel, chili pepper, cinnamon, cloves, nutmeg, fennel, ginger, star anise, thyme, bay leaves, and sage. Beautiful warm and aromatic, easy on the heat.
    I love a good hot Madras Indian curry powder too. The spices used in this are usually coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, fenugreek, cinnamon, cloves, star anise, mustard seeds, salt and black pepper.
    While Most Indian curry sauces are tomato based, Asian curries are coconut based and so here we are with this Coconut Beef Curry Stew!


Calories: 833kcal | Carbohydrates: 41g | Protein: 42g | Fat: 59g | Saturated Fat: 41g | Cholesterol: 132mg | Sodium: 182mg | Potassium: 1926mg | Fiber: 10g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 37.5mg | Calcium: 149mg | Iron: 14.2mg