This Coconut Beef Curry Stew is one that will give your kitchen this amazing aroma, and is light in effort to make and the family will devour. Curry powder is a mixture of often times toasted spices that are ground together. Beautiful warm and aromatic, easy on the heat. I love a good hot Madras Indian curry powder too.
The spices used in this are usually coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, fenugreek, cinnamon, cloves, star anise, mustard seeds, salt and black pepper. While most Indian curry sauces are tomato based, Oriental curries are mostly coconut based, and so here we are with this Coconut Beef Curry Stew! Tender beef chuck gets browned first. I know some people complain about that extra step, BUT that extra step brings out so much flavor!
Brown food is good! It sears the meat to keep in the juices, caramelizes on the outside and leaves little bits and pieces that are critical in giving a sauce that extra punch of flavor. Most curries use chicken and seafood, but I was in a beef sort of mood and remembered this beauty. This is sure to feed a crowd, too! As for the curry powder I prefer the Indian for this one and you can spice it up with toppings like sliced red Fresno chiles, chopped cilantro and a squeeze of lime if you like.
Adapted from Shuai Wang, Bon Appetit. The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Very good! Spice was just right. Thank you so much for the comment and rating. How nice of you! Thank you Kevin, I am cooking this right at this moment and it smells so good. I have substituted potato with sweet potato as I had no choice today. Very good recipe. I made a few changes however.
I seared the beef in duck fat for a little extra flavor and used small potatoes that I quartered. Absolutely delicious. Will be making this again for sure. Is there any substitute for it that I could use? Arabella, try using heavy cream. Could you give me the amount of each spice for the curry powder? Thanks again. I wish I had their exact recipe myself, sorry! Hi, can you use lite coconut milk or does it need to be full fat? I typically use full fat, but feel free to use lower Janet.
Obviously the sauce will be creamier if using full. Looks delicious! Thanks for sharing this. Yes you can. If you prefer it less spicy, simply add less chilli powder. Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate. Heat the remaining oil and butter in the pan and add the onions.
Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
Remove the lid for the last 20 minutes of cooking. Stir through the garam masala and cream if using and season to taste. Scatter over the coriander and serve with naan breads or rice. Subscriber club Reader offers More Good Food.
Back to Recipes Pumpkin recipes Butternut squash See more. Removed beef from pan then cooked onion in same pan…Added remaining ingredients to a gentle boil before adding to meat in crock pot. Added red skinned potatoes and still put over rice! I would add carrots next time also. I made this last night and it was absolutely delicious!
Seriously restaurant quality. I did not have a pressure cooker either. I also used a rump roast to cube meat turned out very tender. Thank you so much for posting this recipe. I will definitely be making it again. Thanks, Andrew! I cooked the curry in my pressure cooker. And yes, 1 cup f liquid was enough. If you are cooking on the stove, you might want to use a little more stock. Best of luck! I too was wondering about the relatively small amount of liquid but followed the recipe exactly.
Unfortunately when I opened the pressure cooker it was all burned and I had to throw it out. After 30 minutes I took the lid off. Any tips for next time?
It did smell delicious before I could tell it was burning. The hiss is your liquid evaporating into steam and escaping the pressure cooker. Likely, you cooked it on too high of a temperature. Since the lid is always on when cooking with a pressure cooker, no heat is escaping so you cook on a much lower temp than you would a pot on the stove. I usually just jiggke the instant pot to move the contents and that resolves it. This recipe sounds delicious. Would it be possible to cook it in a crock pot instead?
If so how long do you think would be best and would you recommend increasing the amount of liquid? I purchased a roast on sale but had no time to make a roast dinner on the weekend, so I cut up 2 lbs of it to try this recipe. Really great for a quick, weekday meal. No fancy ingredients, I had everything on hand. Is there anyway to alternate the stock?
Or maybe an easy way to make it? Hi quick question do you add the coriander with there herbs or at the end for decoration only? It tasted sublime! Thank you so much for sharing. Finished it off on saute setting for 5 mins to evaporate some of the excess liquid, as well as a little cornflour to make a slightly thicker gravy.
I left out the pepper and the cayenne pepper as I was cooking for children. Everyone loved it! I used a stove top pressure cooker and I was so happy with the tender meat! I tried this today and I followed the instructions and ingredients to the letter. Will definitely do it again. Thanks for the recipe. I made it in a ditch oven with huge hunks of chuck beef steak, chilli oil and cooked on for 3hrs.
I cannot wait to cook it again for a dinner party. Just enough heat but not too much! Thank you so much!! What a tasty curry! First one I have ever made, the instructions were so easy to follow. Thanks so much for the recipe:. Best curry recipe ever! I did mine in pressure cooker and it burned slightly so next time I will double beef stock.
I also added a couple of table spoons of fresh cream and coconut milk each at the end. Still giving the recipe 5 stars, even slightly burned , the taste was amazing. This is becoming a regular dish in our household. I also added a teaspoon of chilli powder, we love heat. Made this for dinner tonight. Huge success! Found a London Broil beef roast in the deep freezer and, with curry on my mind, found your recipe.
I used a little psyllium powder to thicken it up and this was sooooo good! I will make this again and soon! Thank you for the wonderful recipe. Ive got this cooking on the stovetop at the moment for the second time. First time i was out of beef stock and only had lamb stock in the freezer so used that and it tasted amazing.
I think it would be hard to go wrong with this one. We love it. Thank you for this recipe… it was SO good. I used a dutch oven and just simmered it in the oven for an hour. Served this with a dollop of sour cream yoghurt would have been good too! Thinking of cooking this today? What gas mark would you recommend and how long for please? Many thanks, Sophie. I cooked on the hob initially. Then I placed in the oven on gas mark 4 for about an hr and half.
Wasnt meant to be that long but I got distracted and it was delicious, the meat fell apart! I love this recipe. I use beef shin and cook it in the slow cooker for about hrs.
I also had more lime juice, a tsp of lemon grass and a thumb of fresh grated ginger to make it even more aromatic and fresh. So good! I have this simmering in my Dutch oven on the stove right now. I will remove the lid half way through so some of the liquid can reduce to thicken the sauce.
Looking forward to enjoying this dish! I also make my own tomato paste to add instead of raw tomatoes which is: 1 can of tomatos 3 long red chillies 3 raw tomatoes 2 tablespoon tandoori masala 1 small can of tomato paste blend all together then add about half a cup to curries but cook it out I place into 1 cup portions in sealed plastic bags which I freeze. I made this in my dutch oven and it turned out amazing!
Very flavorful and tender! My mum has just had it with us and said it was as good as in a restaurant and now wants the recipe.
Cheers loved it. This recipe was great! I tried making curries before but none of them was as good as this recipe. Hi, Thank you very much for this recipe. I look forward to trying it. I was wondering if you can help me with one issue. I am a beginner in cooking and I would like to use my new Fissler pressure cooker that has a cooking time of minutes for cooking for beef stew.
Do you think if I cook it for 30 minutes the beef would burn or be overcooked or something? Was skeptical about the smoked paprica and katenne pepper but really enjojed thes curry a lot. If you have coiander I would use that instead by chopping the roots and adding to the curry why trow the roots in the bin fresh spices are always better than dreid I believe. Thanks for the recipie:.
Tasted great but like others above, there was nowhere near enough liquid in the pan and as a consequence a lot of the beef burned. Wonderful, quick curry. I will triple the recipe next time so I can freeze a few meals.
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