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Beef curry with coconut milk served with rice
Exotic and rich beef curry

Slow-Cooked Beef Curry with Coconut Milk

Author: Flavelo
Recipes Main Courses
This dish is a masterclass in Indian spice usage. 'Blooming' spices in hot oil wakes up their essential oils, while long cooking transforms tough beef collagen into melting gelatin. The coconut milk finish adds flavor and mellows the heat.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon

Allergen Information

⚠️ Tree Nuts

Instructions

1 ✓

Finely chop onions. Grate ginger and garlic into a paste. Cube beef into 1-inch pieces.

Tip: Pasting ginger and garlic ensures they dissolve fully into the sauce.
2 ✓

Heat fat. If using cumin seeds, sizzle them for 10 seconds. Add onion and slow-sizzle until dark golden brown.

Tip: This is crucial! Dark onions form the base flavor (caramelization). Take your time (10-15 mins).
3 ✓

Stir in ginger-garlic paste, fry 1 min. Add curry, turmeric, stir quickly.

Tip: Powdered spices burn fast! Add a splash of water if pan is too dry.
4 ✓

Add meat, toss to coat until browned and spices adhere.

Tip: No need for a hard sear, just coat well in the spice mixture.
5 ✓

Add chopped tomatoes, cook until they break down. Add water, cover, and simmer on lowest heat for 1.5-2 hours until beef is tender.

Tip: Tomato acidity helps tenderize meat. Splash more water if it dries out.
6 ✓

Stir in thick coconut milk at the end, warm through (do not boil), and serve with rice.

Tip: Coconut fat smooths out the spices.

Recipe FAQ

Sauce is bitter.
Spices or onions burned. Blooming takes seconds; if you smell the aroma, it's ready.
Coconut milk curdled.
Added too early or boiled too hard. Always add coconut milk at the very end and gently heat through.

Ingredients

  • 1 1/2 lbs Beef Chuck or Stew Meat (cubed)
  • 1 can Full-Fat Coconut Milk (13.5 oz)
  • 2 medium Onions
  • 4 cloves Garlic
  • 1 inch Fresh Ginger
  • 2 tbsp Curry Paste (or high-quality powder)
  • 1 tsp Turmeric
  • 1 tsp Cumin (seeds or ground)
  • 2 medium Tomatoes (ripe)
  • 3 tbsp Coconut Oil or Ghee
  • 1/2 cup Water