Beef Curry Recipe
This recipe speaks to my soul with its rich, aromatic spices and the cozy comfort of tender beef in a luscious coconut milk sauce. I love how it effortlessly brings a hearty, homemade dish to life, perfectly balanced with zesty lime and fresh cilantro that dances on the taste buds.
Hearty meals are my love, and this Beef Curry warms my heart. Beef chuck becomes so tender and delicious when it’s stewed with curry powder and cumin and coconut milk (just the right amount of coconut milk for a rounded flavor but not too much so that it tastes like coconut curry).
Potatoes and red bell pepper add heartiness and color to the stew, while bright pops of lime juice make the beef and cumin sing.
Ingredients
Beef Chuck:
Offering an abundance of protein, with all the necessary amino acids for the growth of muscle.
Coconut Milk:
Contributes mild sweetness and creaminess; is a source of healthful fats.
Potatoes:
Rich in carbohydrates to supply energy, and a provider of dietary fiber.
Tomato Paste:
Lycopene, an antioxidant; adds depth of flavor.
This one’s a favorite of mine.
I think you can’t go wrong subbing in some cubed roasted butternut squash or sweet potato.
Red Bell Pepper:
Delivers vitamin C and antioxidants and has a lovely sweetness.
Ingredient Quantities
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) coconut milk
- 1 cup beef broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 cup frozen peas
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
1. A big pot with a medium heat and vegetable oil sizzling in it is a fine starting point. A humble onion gets the sautéing treatment, slowly moving from solid-state paleness to a translucent, somewhat sweet, somewhat oniony state, neither here nor there, but mostly not home. After 5 bored minutes of waiting, stir in some minced garlic (about 4 cloves’ worth) and a 2-inch-long section of ginger (minced, of course, with the hand grater or the side of the knife that makes sound).
2. Raise the heat to medium-high and put in the beef cubes. Stir them occasionally until they are browned on all sides.
3. Dust the beef with the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Combine thoroughly to evenly distribute the spices and coat the beef.
4. Add coconut milk and beef broth, and stir. Add tomato paste, and season with salt and pepper to taste.
5. Let the mixture simmer and then reduce to low heat. Cover the pot and allow the mixture to simmer for about 45 minutes or until the beef nearly collapses.
6. Add the cubed potatoes and the diced red bell pepper. Cover and cook for an additional 15-20 minutes, until the potatoes are tender.
7. Include the frozen peas and continue cooking for an additional 5 minutes, until heated thoroughly.
8. Mix in the lime juice, and if necessary, tweak the flavor with additional salt and pepper.
9. Take the saucepan off the heat and allow it to sit for a few minutes before serving.
10. The cooked rice should be the canvas for the beef curry, garnished with fresh cilantro. That’s how I enjoy it!
Equipment Needed
1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Hand grater or microplane
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Ladle
10. Bowl or plate (for serving rice and curry)
FAQ
- What cut of beef is best for this curry?This curry is made from beef chuck, which becomes tender and flavorful when cooked slowly.
- Can I make this curry in advance?Indeed, this curry is even more delicious on the second day, as it has had more time to meld and more space to come together.
- Is there a substitute for coconut milk?Cream or a non-dairy alternative like almond milk can be used, but they will impact the flavor and richness.
- What can I use instead of fresh ginger?If fresh ginger is not available, you can use 1 teaspoon of ground ginger instead.
- Can I make this curry less spicy?Absolutely, leave out the cayenne pepper if you want a milder version.
- How can I thicken the curry if it’s too watery?Uncover it and simmer to reduce the liquid, or add cornstarch mixed with water.
- What is the best rice to serve with this curry?This beef curry pairs well with either basmati or jasmine rice.
Substitutions and Variations
Vegetable oil: For a slightly different flavor, substitute with olive oil or ghee.
Beef chuck: Lamb shoulder or chicken thighs can be used as alternative proteins.
Coconut milk: Switch with evaporated milk or almond milk for a lighter alternative.
Sweet potatoes or carrots can be used in place of regular potatoes for a different texture and flavor.
Substitute with green bell pepper or omit if preferred.
Pro Tips
1. Marinate the Beef: Before cooking, marinate the beef cubes in some lime juice, curry powder, and a bit of salt for about 30 minutes to an hour. This will help tenderize the meat and enhance the overall flavor.
2. Use Whole Spices: Toast whole cumin and coriander seeds in a dry pan before grinding them yourself for the freshest flavor. Adding a few cardamom pods and a cinnamon stick while the curry simmers can enhance the aroma significantly.
3. Layer the Flavors: Instead of adding all the spices at once, consider adding them in stages. Sauté the curry powder, cumin, coriander, and turmeric briefly in oil before adding the meat, and then adjust the seasoning with additional spices during the simmering stage to deepen the flavor.
4. Slow Cook for Tender Beef: If time allows, consider using a slow cooker. After initially browning the beef and onions, transfer the ingredients to a slow cooker and let it cook on low for 6-8 hours. This will make the beef tender and infuse the dish with rich flavors.
5. Finish with Fresh Herbs: Besides cilantro, try adding a handful of fresh mint leaves just before serving. This adds a refreshing accent and complements the spices beautifully.
Beef Curry Recipe
My favorite Beef Curry Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Hand grater or microplane
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Ladle
10. Bowl or plate (for serving rice and curry)
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) coconut milk
- 1 cup beef broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 cup frozen peas
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions:
1. A big pot with a medium heat and vegetable oil sizzling in it is a fine starting point. A humble onion gets the sautéing treatment, slowly moving from solid-state paleness to a translucent, somewhat sweet, somewhat oniony state, neither here nor there, but mostly not home. After 5 bored minutes of waiting, stir in some minced garlic (about 4 cloves’ worth) and a 2-inch-long section of ginger (minced, of course, with the hand grater or the side of the knife that makes sound).
2. Raise the heat to medium-high and put in the beef cubes. Stir them occasionally until they are browned on all sides.
3. Dust the beef with the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Combine thoroughly to evenly distribute the spices and coat the beef.
4. Add coconut milk and beef broth, and stir. Add tomato paste, and season with salt and pepper to taste.
5. Let the mixture simmer and then reduce to low heat. Cover the pot and allow the mixture to simmer for about 45 minutes or until the beef nearly collapses.
6. Add the cubed potatoes and the diced red bell pepper. Cover and cook for an additional 15-20 minutes, until the potatoes are tender.
7. Include the frozen peas and continue cooking for an additional 5 minutes, until heated thoroughly.
8. Mix in the lime juice, and if necessary, tweak the flavor with additional salt and pepper.
9. Take the saucepan off the heat and allow it to sit for a few minutes before serving.
10. The cooked rice should be the canvas for the beef curry, garnished with fresh cilantro. That’s how I enjoy it!