Description
This Coconut Braised Beef Curry is a rich and flavorful dish that features tender beef chuck roast slow-cooked in a fragrant blend of spices, coconut milk, and beef broth. The curry is slowly simmered to allow the meat to become meltingly tender, infused with warm notes of curry powder, turmeric, cumin, and smoked paprika. Finished with a garnish of fresh parsley, this comforting and aromatic curry is perfect served over steamed rice for an indulgent, hearty meal.
Ingredients
Scale
Beef and Cooking Fat
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp coconut oil
Vegetables and Aromatics
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Spices and Flavorings
- 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
Liquids
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth
Garnish
- Fresh parsley, chopped
Instructions
- Sear the beef: Heat coconut oil in a Dutch oven over medium-high heat. Add the beef chunks and sear them on all sides until browned, about 4–5 minutes per side. Once browned, remove the beef from the pot and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Then stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
- Toast the spices: Add the curry powder, turmeric, cumin, smoked paprika, cayenne pepper (if using), and tomato paste to the pot. Stir continuously for about 30 seconds to toast the spices and enhance their flavors.
- Add liquids and beef: Return the seared beef to the pot. Pour in the full-fat coconut milk and beef broth, stirring well to combine all the ingredients.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and let it simmer gently for 2 to 3 hours, or until the beef is tender enough to shred easily with a fork.
- Serve: Once the beef is tender and the curry thickened, serve hot over steamed rice. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- For extra heat, increase the cayenne pepper according to your spice preference.
- If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Using a Dutch oven or heavy pot helps ensure even cooking and prevents burning.
- This curry tastes even better the next day as flavors continue to meld.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
