Slow-Cooked Coconut Beef Curry Recipe

Introduction

This slow-cooked coconut beef curry is rich, fragrant, and perfectly tender. A comforting dish that combines creamy coconut milk with vibrant spices, it’s ideal for a cozy dinner or entertaining guests.

Ingredients

• 2 tbsp olive oil or neutral-flavoured oil
• 1.2 kg beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces
• 1 lemongrass stalk, finely chopped (optional)
• 1 brown onion, finely diced
• 1 tbsp freshly minced ginger
• 1 tbsp freshly minced garlic
• 115 g yellow curry paste
• 600 ml canned coconut milk
• 1 tbsp brown sugar
• 2 tbsp fish sauce or tamari or all-purpose soy sauce
• 1 lime, juiced
• Steamed jasmine rice, to serve
• Lime wedges, to serve
• Roasted, crushed peanuts or crushed papadums, to serve
• ½ bunch Thai basil, leaves picked (optional)
• Freshly sliced bird’s eye chilli (optional)

Instructions

1. Step 1: Heat the oil in a large, heavy-based frying pan over medium–high heat.
2. Step 2: Cook the beef in batches for 4–5 minutes, turning regularly with tongs, until browned all over. Set aside on a plate.
3. Step 3: In the same pan, add the lemongrass, onion, ginger, and garlic. Cook, stirring, for 2–3 minutes until fragrant.
4. Step 4: Add the curry paste and cook, stirring, for 30 seconds to release the flavors.
5. Step 5: Stir through the coconut milk, brown sugar, and fish sauce. Return the beef to the pan and bring to a simmer.
6. Step 6: Reduce heat to low, cover, and simmer for 2 hours. Check halfway through—add 125 ml (½ cup) water if the sauce is sticking to the pan. Continue cooking until beef is tender enough to break apart with a fork.
7. Step 7: Remove the lid, increase heat to medium–high, and simmer uncovered for 15 minutes or until the sauce thickens to your liking.
8. Step 8: Remove from heat and stir in the lime juice.
9. Step 9: Serve hot with steamed jasmine rice, lime wedges, crushed peanuts or papadums, and garnish with Thai basil and sliced bird’s eye chilli if using.

Tips & Variations

• Use tamari or soy sauce instead of fish sauce for a vegetarian-friendly or less pungent flavor.
• If you prefer a milder curry, reduce the amount of curry paste or choose a mild yellow curry paste.
• For extra depth, add a small cinnamon stick or star anise while simmering.
• Leftover curry can be used as a delicious filling for wraps or served over noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can brown the beef and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beef is tender.

What can I substitute for lemongrass if I don’t have any?

You can omit lemongrass or substitute with a teaspoon of lemon zest and a splash of lime juice to mimic its citrus flavor.

Slow-Cooked Coconut Beef Curry Recipe

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★★★★★

4.6 from 82 reviews

• Author: Hugo
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Slow-cooked Coconut Beef Curry is a rich and aromatic dish featuring tender beef chuck simmered in a fragrant blend of yellow curry paste, creamy coconut milk, and fresh aromatics. Perfectly spiced with lemongrass, ginger, garlic, and balanced with lime juice, this comforting curry is ideal served over steamed jasmine rice and garnished with Thai basil, crushed peanuts, and fresh chili for added texture and heat.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp olive oil or neutral-flavoured oil
• 1.2 kg beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces
• 1 lemongrass stalk, finely chopped (optional)
• 1 brown onion, finely diced
• 1 tbsp freshly minced ginger
• 1 tbsp freshly minced garlic
• 115 g yellow curry paste
• 600 ml canned coconut milk
• 1 tbsp brown sugar
• 2 tbsp fish sauce or tamari or all-purpose soy sauce
• 1 lime, juiced

To Serve

• Steamed jasmine rice
• Lime wedges
• Roasted, crushed peanuts or crushed papadums
• ½ bunch Thai basil, leaves picked (optional)
• Freshly sliced bird’s eye chilli (optional)

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Instructions

1. Brown the beef: Heat the oil in a large, heavy-based frying pan over medium–high heat. Once hot, cook the beef in batches for 4–5 minutes each, turning regularly with tongs until the pieces are browned on all sides. Remove browned beef and set aside on a plate.
2. Add the veggies: Using the same pan, add the finely chopped lemongrass, diced onion, freshly minced ginger, and garlic. Cook while stirring for 2–3 minutes until the mixture becomes fragrant and softened.
3. Add the curry paste: Stir in the yellow curry paste, cooking for an additional 30 seconds to release its flavors.
4. Pour in liquids and return beef: Stir through the canned coconut milk, brown sugar, and fish sauce (or tamari/soy sauce). Return the browned beef to the pan and bring everything to a gentle simmer.
5. Simmer the curry: Reduce the heat to low, cover the pan, and let the curry simmer slowly for 2 hours. Check at the halfway mark; if the sauce begins to stick or reduce too much, add 125 ml (½ cup) of water to maintain moisture. The beef should become tender enough to easily break apart with a fork; if not, continue simmering in 30-minute increments.
6. Thicken the sauce: When the beef is tender, remove the lid, increase heat to medium–high, and simmer uncovered for 15 minutes or until the sauce thickens to your preference.
7. Finish with lime juice: Remove the pan from heat and stir in fresh lime juice to brighten the flavors.
8. Serve: Plate the curry with steamed jasmine rice. Garnish with extra lime wedges, roasted crushed peanuts or crushed papadums, Thai basil leaves, and freshly sliced bird’s eye chili if desired for an authentic and vibrant finish.

Notes

• Note 1: Adjust the amount of yellow curry paste depending on your preferred spice level.
• Note 2: Full-fat coconut milk gives a creamier texture, but light coconut milk can be used for a lighter option.
• Note 3: Simmering uncovered at the end helps to intensify and thicken the sauce for richer flavor.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai

Keywords: beef curry, slow-cooked curry, coconut curry, Thai curry, comfort food, slow simmer, beef chuck recipe, curry beef stew