1. Can I make Coconut Beef Curry ahead of time?

Yes, Coconut Beef Curry actually tastes even better the next day as the flavors have more time to meld together. You can make it ahead of time, store it in an airtight container in the refrigerator for up to 3 days, and reheat it when you're ready to serve. It’s a great option for meal prep!

2. Can I use a different cut of beef for this recipe?

While beef chuck is ideal for its tenderness and flavor, you can use other cuts of beef like brisket or round if you prefer. Just make sure the beef is cut into small, bite-sized pieces for even cooking and tenderness.

3. Is Coconut Beef Curry spicy?

The level of spice in Coconut Beef Curry can be adjusted based on your preference. If you prefer a milder curry, skip any spicy toppings or reduce the amount of curry powder. If you enjoy a bit of heat, add more chiles or red pepper flakes to the curry during cooking.

4. Can I make this recipe vegetarian or vegan?

Absolutely! To make this recipe vegetarian or vegan, simply substitute the beef chuck with tofu or a plant-based protein. Use vegetable broth instead of water and ensure that the coconut milk is dairy-free (most canned coconut milk is). The rest of the ingredients remain the same, making it a delicious vegan alternative.

Coconut Beef Curry: Easy Comfort Food Recipe

Name: Coconut Beef Curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Asian
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; 2 bay leaves; 26 oz unsweetened coconut milk; 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces; Optional toppings: Sliced Fresno chiles, fresh cilantro, lime wedges

Description

Coconut Beef Curry is a rich and comforting stew featuring tender beef chunks, creamy coconut milk, and aromatic spices. The dish combines savory flavors with a smooth coconut milk base, creating a satisfying meal that’s perfect for colder months or any cozy gathering.

Ingredients

Scale

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
2 bay leaves
26 oz unsweetened coconut milk
2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
Optional toppings: Sliced Fresno chiles, fresh cilantro, lime wedges

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Instructions

Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Brown beef in batches until browned on all sides, about 8–10 minutes. Remove beef and set aside.
Pour off all but 1 tablespoon of oil from the pot. Reduce heat to medium and add butter, onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
Add curry powder and cook for another 3 minutes, allowing the spices to bloom and release their aroma.
Stir in bay leaves, coconut milk, and 1 cup of water. Return beef to the pot. Season with salt and bring to a simmer. Partially cover and cook until beef is fork-tender, about 30-35 minutes.
Add potatoes, bring back to a simmer, and cook uncovered, stirring occasionally until both beef and potatoes are tender, 25–35 minutes. Thin with water if necessary, and season to taste with more salt.
Serve over rice, topped with cilantro, sliced chiles, and lime wedges.

Notes

Searing the beef creates a richer flavor by caramelizing the meat, so don’t skip this step.
If you prefer a thicker curry, reduce the liquid further. For a thinner consistency, add more water or coconut milk.
This dish tastes even better the next day as the flavors meld together.
You can make the curry spicier by adding fresh chiles or red pepper flakes during cooking.
For a vegetarian version, replace the beef with tofu or another plant-based protein and use vegetable broth instead of water.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Simmering
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 661 kcal
Sugar: 7g
Sodium: 351mg
Fat: 47g
Saturated Fat: 34g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 8g
Protein: 29g
Cholesterol: 88mg