Real Recipes From Real Home Cooks ®

beef coconut curry

Recipe by
Francine Lizotte
Surrey South, BC

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

yield 8 servings
prep time 10 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For beef coconut curry

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

How To Make beef coconut curry

  • 1
    Generously season beef cubes with salt and pepper; set aside.
  • 2
    In a Dutch oven over medium-high heat, add 2 tablespoons oil.
  • 3
    When hot, working in batches, add well-seasoned beef cubes and sauté until no longer pink, about 1:30 minutes.
  • 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.
  • 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.
  • 6
    Add red peppers and green peppers; cook for 3 minutes.
  • 7
    Add ginger and garlic; sauté for 1 minute.
  • 8
    Add madras curry paste and tomato paste; stir well to coat.
  • 9
    Return the meat including any accumulated juices, add coconut milk, beef broth, brown sugar and diced tomatoes; stir well.
  • 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.
  • 11
    When time is up, add cornstarch mixture and stir until the curry thickens, about 45 to 60 seconds
  • 12
    Serve with rice, naan bread and garnish with chopped cilantro, sliced Fresno chiles and lime wedges.
  • 13
    To view this amazing comfort food on YouTube, click on this link>>>