Awesome Curried Beef with Coconut Milk

Andy Anderson !


When I was new to the cooking business, I had a friend that used to do this curried deer recipe that I just loved, and she never gave me the recipe. Well, we’re not using deer meat in this, but the flavors are very much the same as I remember from way back when.

We are going to be using some hot spices, but they will be cooled down with some nice coconut milk.

So you ready… Let’s get into the kitchen.

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20 Min
4 Hr


2 Tbsp
vegetable or grapeseed oil
1 lb
beef chuck roast, cut into 1-inch pieces
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 medium
onion, cut into quarters
2 clove
garlic, minced
1 tsp
soy sauce
1/2 tsp
ground ginger
1/2 tsp
curry powder
1/2 tsp
ground cayenne pepper
10 oz
canned coconut milk
1 Tbsp
packed brown sugar
4 oz
cherry tomatoes, cut in half


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1Place the can of coconut milk in the refrigerator for an hour.

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2Remove the can from the refrigerator, and separate the coconut milk fat from the liquid… discard the liquid.

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3Preheat oven to 275f (135c)

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4Gather all your ingredients.

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5Add the oil to a dutch oven or oven-safe pot and warm over medium-high heat.

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6Salt and pepper the beef and then brown on all sides.

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7Remove beef from pan, and set aside.

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8Sauté the quartered onions in the pan for about 5 minutes.

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9Reduce the heat to medium, and then add the soy sauce, garlic, ginger, curry and the cayenne.

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10Sauté for 2 minutes, stirring constantly.

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11Chef’s Note: Keep an eye on the pan, and be careful not to burn the garlic.

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12Add coconut milk fat and brown sugar, and stir until combined well.

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13Add browned beef back to pan, and stir to combine

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14Cover the pot and place in the oven.

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15Bake for 4 to 5 hours, or until the beef is fork tender.

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16Add tomatoes and bake for an additional 15 minutes.

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17Serve over long-grained white rice, or pasta.

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18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Indian