Ingredients:
For the Curry:
- 1.5 lbs (700g) beef chuck or stew meat, cut into cubes
- 2 tbsp oil (coconut or vegetable)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp curry powder (or a mix of garam masala, turmeric, and cumin)
- 1 tsp paprika (optional for heat)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 can (14 oz/400ml) coconut milk
- 1 cup (240ml) beef broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce (or fish sauce for depth)
- 1 tsp brown sugar (balances flavors)
- 1-2 red chilies, sliced (optional for spice)
Optional Garnishes & Sides:
- Fresh cilantro, chopped
- Toasted coconut flakes
- Lime wedges
- Steamed jasmine rice or naan bread
Instructions:
Step 1: Sear the Beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and sear until browned on all sides (about 5-7 minutes). Remove and set aside.
Step 2: Build the Curry Base
- In the same pot, add onions and sauté until soft and golden.
- Stir in garlic, ginger, and chilies (if using) and cook for 1 minute until fragrant.
- Add curry powder, paprika, salt, and black pepper, stirring to coat the onions in spices.
Step 3: Simmer the Curry
- Stir in tomato paste, soy sauce, and brown sugar, mixing well.
- Pour in coconut milk and beef broth, stirring to combine.
- Return the seared beef to the pot, ensuring it’s submerged in the sauce.
- Bring to a simmer, then reduce heat to low. Cover and let cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Step 4: Adjust & Serve
- Once the beef is tender and the sauce has thickened, taste and adjust seasoning if needed.
- Serve hot with steamed rice or naan, garnished with fresh cilantro and toasted coconut flakes.
Tips & Variations:
🔥 Spicy Kick? Add extra red chilies or a dash of cayenne pepper.
🥦 Veggie Boost? Toss in bell peppers, potatoes, or carrots during simmering.
🥥 Extra Creamy? Stir in more coconut milk for a richer texture.