Beef Coconut Curry
I’m so not a winter girl but one thing I really like doing during the cold months is to cook nice hearty dishes like Coffee Beef Stew or Pork Stew with Meatballs, chilies such as my Pumpkin Chili, Turkey Chili Tex-Mex Style or the traditional one, sauces… for example my Lamb Ragù, Pasta Sauce, Iguana’s Mushroom Sauce, and so on, or soups & chowders – Broccoli Cheddar Soup, West Coast Smoked Salmon Chowder, Beef Barley, Gumbo, Creamy Cabbage Soup, etc.
Another kind of dish I enjoy making is curries. I think of my Asian Peanut Chicken Curry or the Thai one as well as this one… Beef Coconut Curry! Cooked long and slow in a rich savory sauce, this recipe is incredibly flavorful! The beef is so moist and tender! This is comfort food at its best!
This is not a quick recipe but it’s worth the time. These days, everyone rushes to the point that even kitchen appliances are made so meals can be ready faster; pressure cooker and instant pot. What you’re actually missing is that comforting aroma of food cooking filling the air. This alone brings a dimension that is missing when cooking with these “modern” appliances. There’s nothing more “homey” than walking into the house and smelling food simmering slowly on the stove top.
Most of the time, we like recipes not overly spicy but don’t mind if there’s some zip to it. This Beef Coconut Curry is not fiery hot! There’s an ingredient that can be adapted to your tolerance to heat and it’s Madras Curry Paste. Most people might prefer 2 tbsp. of it instead of 3. Like I always say, adapt the amount to your liking.
With a gorgeous aroma floating in the air, this Beef Coconut Curry has to be on your “to do” list for this winter! It’s the perfect recipe to make during the colder months of the year. Served with white rice and naan bread, and garnished with chopped cilantro, slices of Fresno chili and a couple of lime wedges, this one pot dish will certainly comfort you until the mercury starts rising…
Bon Appétit!
Here are more flavorful comfort food recipes for you to try…
– Cola Chicken
– Ricotta Spinach & Sausage Pasta
– Moroccan Kefta Tajine
– Stuffed Cabbage Rolls
– Creole Couscous with Andouille & Shrimp
– Eggplant Rollatini
– Peri Peri Chicken
and for even more beef recipes, click on this link… Recipe Category • Beef
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Beef Coconut Curry
Hover to scale
Ingredients
- 3 lbs. boneless beef blade steak, trimmed and cubed into 3/4-inch pieces
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. olive oil, or as needed tips & tricks
- 1 tbsp. ghee (substitute clarified butter) tips & tricks
- 2 cups yellow onions, chopped
- 1 cup red peppers, chopped
- 1 cup green peppers, chopped
- 1 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 3 tbsp. madras curry paste, or to taste
- 2 tbsp. tomato paste tips & tricks
- 1 can (14 oz./398 ml.) coconut milk
- 1 cup low-sodium beef broth
- 1 tbsp. brown sugar
- 1 can (14.5 oz.) diced tomatoes
- 1 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 4 cups cooked rice
- naan bread, for serving see Recipe
- 4 tbsp. chopped cilantro, or more for garnish tips & tricks
- 1 large sliced Fresno chili, for garnish optional
- 8 large lime wedges, for garnish
Directions
- Generously season beef cubes with salt and pepper; set aside.
- In a Dutch oven over medium-high heat, add 2 tablespoons oil.
- When hot, working in batches, add well-seasoned beef cubes and sauté until no longer pink, about 1:30 minutes.
- Scoop them into a bowl using a slotted spoon and set them aside while working with the remaining cubes. If the next batch needs oil, add more.
- When the meat is done, add ghee, reduce the heat to medium, add yellow onions and sprinkle on salt; sauté for 1 minute, scraping the bottom of the pot to dislodge any brown bits.
- Add red peppers and green peppers; cook for 3 minutes.
- Add ginger and garlic; sauté for 1 minute.
- Add madras curry paste and tomato paste; stir well to coat.
- Return the meat including any accumulated juices, add coconut milk, beef broth, brown sugar and diced tomatoes; stir well.
- Bring the mixture to a boil, cover, reduce the heat to medium-low and let it simmer gently for 1 ½ hours, stirring occasionally.
- When time is up, add cornstarch mixture and stir until the curry thickens, about 45 to 60 seconds
- Serve with rice, naan bread and garnish with chopped cilantro, sliced Fresno chiles and lime wedges.
Don't forget to rate and comment on this recipe!
