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Home / Beef Curry With Coconut Milk Indian

Beef Curry With Coconut Milk Indian

Bowl of coconut beef curry

Close up on a serving of coconut beef curry

Coconut Beef Curry pin

This easy beef curry recipe combines perfectly tender beef with a mouthwatering rich creamy gravy. A Thai-inspired Coconut Beef Curry that's packed with flavor and tastes even better the next day!

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Coconut Beef Curry with potatoes served in a bowl garnished with basil and chopped chillies

COCONUT BEEF CURRY RECIPE

You guys KNOW how much I love a good curry! This Coconut Beef Curry Stew is a fuss-free recipe that packs SO MUCH taste in relatively few ingredients.

After a little prep the curry cooks slowly in the oven until the beef turns meltingly tender and the sauce really rich and flavorful.

This mild curry can be enjoyed by the whole family, although you can of course make it spicy if you prefer!

Replace the potato with celeriac or rutabaga to make this curry suitable for the Keto diet!

INDIAN VS ASIAN CURRY

This beef curry was inspired by Thai cuisine, namely Massaman curry which is one of my all-time faves.

Most Indian curries (like this Slow Cooker Beef Curry) rely on a tomato sauce as their base. Asian style curries usually have a coconut in place of the tomato and a different set of spices of course.

close up on a bowl of Beef curry garnished with sliced chilli and basil leaves

I decided to use what I had at hand – Chinese Five Spice and Mild Curry powder – and I was very pleasantly surprised by how well these two spice blends worked together.

If you like your curries spicy then feel free to replace the mild curry powder with a hot one (like Madras). I like this milder tasting curry though – it works really well with the comforting coconut based gravy.

HOW TO MAKE BEEF CURRY

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

We start with browning the beef cubes… I know, I know this is a little extra work but it adds so much flavor. By searing the beef cubes, in batches so they have space to properly brown, you trigger the Maillard reaction.

And those little browned bits at the bottom of your pot make all the difference! I like to use a shallow cast iron casserole for this curry recipe, although a Dutch Oven can also be used.

browning beef cubes in a shallow cast iron casserole

The spices, sugar and seasoning are added next, together with a tiny bit of the beef stock to deglaze the pot and scrape in any browned bits.

using a wooden spoon to scrape the browned bits in a casserole with seared beef cubes

Onions, minced garlic and ginger are then cooked over low heat until softened. I also like to add a little tomato paste, mostly for color rather than flavor, so feel free to skip if you like.

adding tomato paste to a pot with beef and onions

Beef stock, coconut milk, a cinnamon stick and whole chile are added and the curry slowly simmers in the oven for 40 minutes.

adding coconut milk to a casserole of beef curry

This curry is slightly unusual as it contains potatoes, making it suitable to serve as a one-pot meal. If you think potatoes are a bit much, you can simply replace them with carrots, sweet potatoes or butternut squash.

adding cubed peeled potatoes to a beef curry

Enjoy this rich beef curry over rice or on its own, garnished with fresh basil and chopped chilli.

Thai beef curry shown overhead served in an ornate bowl

Tips and FAQS

CAN I COOK THIS IN A SLOW COOKER?
Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.

IS THIS CURRY SLIMMING WORLD FRIENDLY?
This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.

Other Curry Inspired Meals You Might Enjoy

  • Chinese Chicken Curry
  • Satay Sweet Potato Curry
  • Vegan Chickpea and Spinach Curry
  • Easy Prawn Curry
  • Lamb Rogan Josh

HAVE YOU MADE MY COCONUT BEEF CURRY RECIPE? Post a photo on myFacebook page, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!

Bowl of coconut beef curry

  • 2 tbsp vegetable oil or use cooking spray
  • 900 g (2 lbs) braising beef , cubed
  • 2 white onions , roughly chopped
  • 4 garlic cloves minced or 1 tbsp paste
  • 1 tbsp minced fresh ginger or paste
  • 1 tbsp Chinese Five Spice
  • 1 tbsp mild curry powder
  • 1 tbsp brown sugar or Sukrin Gold sweetener
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp concentrated tomato paste
  • 250 ml (1 cup) beef stock
  • 400 g (13.5 oz) can unsweetened coconut milk use Light Coconut Milk for a slimming version
  • 1 red chilli , whole
  • 1 cinnamon stick
  • 6 medium potatoes peeled and cubed such as Maris Piper / Yukon Gold
  • a little lime juice , to taste
  • salt and pepper to season , if needed

To serve

  • Thai Basil
  • 1 red chilli , sliced
  • sprinkling dessicated coconut (optional)
  • Lime wedges

  • Preheat the oven to 160C / 325F and set a rack on the lower third of the oven.

  • Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.

  • Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.

  • Add a splash of the beef stock to deglaze the pot and scrape in any browned bits.

  • Stir in the chopped onions, minced ginger and garlic and cook for about 5 minutes.

  • Stir in the tomato paste.

  • Add the remaining beef stock and coconut milk.

  • Bring to a simmer, add the cinnamon stick and whole chilli, cover and cook in the oven for 40 minutes.

  • Carefully remove the pot from the oven and add the potatoes. Cover and cook for a further 30-40 minutes or until the potatoes are cooked through and meat is perfectly tender.

  • Discard the cinnamon stick and whole chilli. Taste and add the lime juice and adjust the seasoning if needed.

  • Garnish with fresh basil leaves and chopped chilli. Serve on its own with lime wedges on the side or over rice for a more substantial meal.

CAN I COOK THIS IN A SLOW COOKER?
Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.

IS THIS CURRY SLIMMING FRIENDLY?
This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.

Calories: 646 kcal | Carbohydrates: 47 g | Protein: 37 g | Fat: 37 g | Saturated Fat: 24 g | Cholesterol: 104 mg | Sodium: 639 mg | Potassium: 1788 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 213 IU | Vitamin C: 68 mg | Calcium: 97 mg | Iron: 8 mg

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Source: https://www.supergoldenbakes.com/coconut-beef-curry/