Beef Coconut Curry

Ingredients

• 1.5 lb Beef Stew Meat (cut into bite‑size cubes)
• 4 cloves Garlic (minced)
• 1 tbsp Fresh Ginger (grated)
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder (adjust to heat preference)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Curry Powder
• 1 tbsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 0.5 tsp Orange Food Coloring (optional, for bright hue)
• 1 cup Coconut Milk (full‑fat for richness)
• 1.5 liter Water
• 2 tbsp Vegetable Oil
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Trim and cube the beef, mince the garlic, grate the ginger, and measure all spices, coconut milk, water and oil.

   Time: PT10M

2. Sauté Aromatics

   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

3. Brown the Beef

   Add the beef cubes to the pot. Cook, stirring occasionally, until all sides are nicely browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

4. Add Spices

   Sprinkle turmeric powder, chili powder, curry powder, salt and black pepper over the beef. Stir for 1 minute to coat the meat.

   Time: PT1M

5. Create Slurry

   In a small bowl, mix the cornstarch with 2 tbsp of water until smooth. Pour the slurry into the pot and stir well.

   Time: PT2M

6. Add Liquid Base

   Pour 1.5 L of water into the pot, bring to a gentle boil, then reduce to a simmer. If using, add the orange food coloring now.

   Time: PT5M

   Temperature: Medium

7. Simmer the Curry

   Cover partially and let the curry simmer for 30 minutes, or until the beef is tender.

   Time: PT30M

   Temperature: Low

8. Finish with Coconut Milk

   Stir in the cup of coconut milk and heat through for another 5 minutes. Do not let the mixture boil vigorously.

   Time: PT5M

   Temperature: Medium‑Low

9. Season and Garnish

   Taste the curry and adjust salt or pepper if needed. Sprinkle chopped cilantro over the top.

   Time: PT2M

10. Serve

    Ladle the hot curry into bowls and serve with steamed rice or flatbread.

    Time: PT1M

Nutrition Facts

Calories

440

Protein

30 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g