Description
This Coconut Braised Beef Curry is a rich and flavorful dish featuring tender beef chuck roast slow-cooked in a creamy coconut milk and aromatic spice blend. Perfectly balanced with curry powder, turmeric, cumin, and a hint of cayenne, this comforting curry is ideal for a hearty family meal that serves approximately six people.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tbsp tomato paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth
- Fresh parsley for garnish
Instructions
- Sear the Beef: In a Dutch oven, heat the coconut oil over medium-high heat. Add the beef chunks and sear until browned on all sides, about 4–5 minutes per side. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: Add the chopped onion to the pot and cook until translucent, approximately 5 minutes. Then stir in the minced garlic and grated fresh ginger, cooking for an additional minute to release their flavors.
- Add Spices and Tomato Paste: Mix in the curry powder, ground turmeric, cumin, smoked paprika, and optional cayenne pepper along with the tomato paste. Stir continuously for about 30 seconds to toast the spices and blend the flavors.
- Add Liquids and Beef: Return the seared beef back into the pot. Pour in the full-fat coconut milk and beef broth, stirring everything together to combine. Bring the mixture to a gentle boil over medium heat.
- Simmer the Curry: Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for 2 to 3 hours. Cook until the beef is tender enough to shred easily with a fork and the sauce is rich and flavorful.
- Serve and Garnish: Serve the curry hot over steamed rice. Garnish with fresh parsley for a burst of color and freshness.
Notes
- For a spicier curry, increase the cayenne pepper according to your preference.
- If you prefer a thicker sauce, uncover the pot during the last 30 minutes of cooking to reduce the liquid.
- Slow cooking ensures tender beef but check occasionally to prevent burning; add more broth if needed.
- This curry pairs well with basmati rice or warm naan bread.
- Leftovers keep well in the refrigerator for up to 3 days and taste great the next day as flavors deepen.
