Slow-cooked Coconut Beef Curry
Servings: 6 servings
Calories: 532kcal
This Slow-cooked Coconut Beef Curry is rich, hearty and full of flavour, thanks to tender slow-cooked beef, creamy coconut milk and fragrant spices. It’s a versatile dish that can be customised to suit your spice preference and is perfect for make-ahead meals.
Ingredients
- 2 tbsp olive oil or neutral-flavoured oil
- 1.2 kg beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces
- 1 lemongrass stalk, finely chopped (optional)
- 1 brown onion, finely diced
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
- 115 g yellow curry paste (see note 1)
- 600 ml canned coconut milk (see note 2)
- 1 tbsp brown sugar
- 2 tbsp fish sauce or tamari or all-purpose soy sauce
- 1 lime, juiced
TO SERVE
- Steamed jasmine rice
- Lime wedges
- Roasted, crushed peanuts or crushed papadums
- ½ bunch Thai basil, leaves picked (optional)
- Freshly sliced bird’s eye chilli (optional)
Instructions
- Brown the beef – Heat the oil in a large, heavy-based frying pan over medium–high heat.
- Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.
- Add the veggies – To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.
- Add the remaining ingredients – Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.
- Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.
- Cook – Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding 125 ml (½ cup) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.
- Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).
- Remove from the heat and stir through the lime juice.
- Serve – Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).
Notes
Note 1 – The spice level will depend on the curry paste used. I use Maesri or Ayam brand, which are medium spice level. Modify the amount of paste used to create a more mild curry.
Spice levels – how much curry paste to use:
Medium – 115 g (½ cup) yellow curry paste
Mild – 75 g (⅓ cup) yellow curry paste, also omit bird’s eye chilli
Super mild – 60 g (¼ cup) yellow curry paste, also omit bird’s eye chilli
Note 2 – You can freeze leftover coconut milk. Place it in an airtight container, leaving a 1 cm (½ inch) gap on top, as it will expand as it freezes. Freeze for up to 2 months. Thaw in the fridge overnight prior to using.
Note 3 – You may not need to reduce the sauce at all – it should be a gravy-like consistency. The oils will naturally split from the coconut milk and that is exactly what we want! This creates a deeper flavour, better texture and a more rustic feel to the curry.
Make Ahead
You can prepare this curry in advance and store it in the refrigerator in an airtight container for up to 3 days. The flavours develop even further as it sits. Reheat gently before serving. The curry will thicken as it sits, so you may need to add a splash of water or stock when reheating.Leftovers
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely in the fridge overnight before reheating on the stovetop over low heat, or in the microwave, adding a bit of water to loosen the sauce as needed.Nutrition Facts
Slow-cooked Coconut Beef Curry
Amount per Serving
Calories
532
% Daily Value*
Fat
30
g
46
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
113
mg
38
%
Sodium
1265
mg
55
%
Potassium
979
mg
28
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
58
g
116
%
Calcium
94
mg
9
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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