Beef Coconut Curry
With an incredible aroma and flavor, this Beef Coconut Curry is a recipe perfect to make during the colder months of the year.
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.