beef coconut curry

Name: BEEF COCONUT CURRY
Prep time: 10 min
Cook time: 1 h 45 min
Yield: 8
Cuisine: Indian
Ingredients: 3 pound(s) 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 tablespoon(s) olive oil, or as needed; 1 tablespoon(s) ghee (substitute clarified butter); 2 cup(s) yellow onions, chopped; 1 cup(s) red peppers, chopped; 1 cup(s) green peppers, chopped; 1 tablespoon(s) ginger, minced; 4 large cloves garlic, pressed; 3 tablespoon(s) madras curry paste, or to taste; 2 tablespoon(s) tomato paste; 1 can(s) (14 oz./398 ml.) coconut milk; 1 cup(s) low-sodium beef broth; 1 tablespoon(s) brown sugar; 1 can(s) (14.5 oz.) diced tomatoes; 1 1/2 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)

12 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Feb 16, 2023

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

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A gorgeous bowl of Beef Coconut Curry served with rice & naan bread, and garnish with cilantro, sliced chili and lemon wedges.

prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

yield 8 servings

Ingredients

3 pounds 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 tablespoons olive oil, or as needed
1 tablespoon ghee (substitute clarified butter)
2 cups yellow onions, chopped
1 cup red peppers, chopped
1 cup green peppers, chopped
1 tablespoon ginger, minced
4 large cloves garlic, pressed
3 tablespoons madras curry paste, or to taste
2 tablespoons tomato paste
1 can (14 oz./398 ml.) coconut milk
1 cup low-sodium beef broth
1 tablespoon brown sugar
1 can (14.5 oz.) diced tomatoes
1 1/2 tablespoons cornstarch (mixed with 1/2 cup cold water)

How To Make beef coconut curry

Step 1

Generously season beef cubes with salt and pepper; set aside.

Step 2

In a Dutch oven over medium-high heat, add 2 tablespoons oil.
Step 3

When hot, working in batches, add well-seasoned beef cubes and sauté until no longer pink, about 1:30 minutes.
Step 4

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.
Step 5

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.
Step 6

Add red peppers and green peppers; cook for 3 minutes.
Step 7

Add ginger and garlic; sauté for 1 minute.
Step 8

Add madras curry paste and tomato paste; stir well to coat.
Step 9

Return the meat including any accumulated juices, add coconut milk, beef broth, brown sugar and diced tomatoes; stir well.
Step 10

Bring the mixture to a boil, cover, reduce the heat to medium-low and let it simmer gently for 1 ½ hours, stirring occasionally.
Step 11

When time is up, add cornstarch mixture and stir until the curry thickens, about 45 to 60 seconds
Step 12

Serve with rice, naan bread and garnish with chopped cilantro, sliced Fresno chiles and lime wedges.
Step 13

To view this amazing comfort food on YouTube, click on this link>>> https://youtu.be/peCVlPxEkys
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