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

Ingredient Substitutions

• Instead of Beef Stew Meat: Chicken thigh, Lamb shoulder
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Chili Powder: Fresh red chilies, minced
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Curry Powder: Garam masala (1 tbsp)
• Instead of Cornstarch: All‑purpose flour (2 tbsp)
• Instead of Orange Food Coloring: Paprika (for color)
• Instead of Coconut Milk: Heavy cream (½ cup)
• Instead of Vegetable Oil: Canola oil, Ghee
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Large Pot or Dutch Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Small Bowl
• Grater (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Pat the beef dry before browning to achieve a good sear.
• Do not overcrowd the pot when browning the beef.
• Simmer the curry long enough (30 min) for the beef to become tender.
• Add coconut milk at the end and avoid a hard boil to prevent curdling.

Chef Tips from the Video

• Toast the curry powder briefly before adding liquid for extra aroma.
• A pinch of sugar balances the heat and acidity.
• Serve with basmati rice or naan to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mix and cornstarch slurry a day ahead and store in the fridge.
• The curry flavor deepens after refrigeration; reheat gently and add a splash of water if it thickens too much.