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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add the curry paste: Stir in the yellow curry paste, cooking for an additional 30 seconds to release its flavors.
- 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.
- 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.
- 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.
- Finish with lime juice: Remove the pan from heat and stir in fresh lime juice to brighten the flavors.
- 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
