Description
A bold and comforting beef curry simmered in creamy coconut milk with red curry paste, spices, and chili heat. Served with rice, garlic naan, and fresh chili garnish, it’s rich, hearty, and deeply satisfying.
Ingredients
-
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp chili flakes
- 1 can (14 oz) full-fat coconut milk
- 1 cup beef broth
- 2 tsp soy sauce or fish sauce
- For Serving:
- Steamed rice
- Garlic naan
- Fresh chili slices
Instructions
- Heat coconut oil in a Dutch oven or large pot over medium-high heat. Sear beef cubes in batches until browned. Remove and set aside.
- Reduce heat to medium. Sauté onion for 5 minutes until softened. Add garlic and ginger, cooking 1 minute more.
- Stir in red curry paste, turmeric, cumin, and chili flakes. Cook for 1 minute to bloom spices.
- Return beef to pot. Add coconut milk, beef broth, and soy or fish sauce. Bring to a boil.
- Reduce heat, cover, and simmer 1.5–2 hours until beef is tender.
- Uncover during last 20 minutes if sauce needs to thicken.
- Serve hot over rice with naan and garnish with fresh chili slices.
Notes
- Swap beef with lamb for a deeper flavor.
- Use mild curry paste or reduce chili flakes for a milder curry.
- Add bell peppers or spinach in the last 10 minutes for extra veggies.
- Finish with lime juice and cilantro for brightness.
- Stores up to 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 portion (with rice and naan)
- Calories: 650
- Sugar: 6g
- Sodium: 940mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 105mg
