Beef curry that’s sweet, savory, and aromatic with a gentle heat. Seared beef and fresh vegetables simmer slowly in a rich coconut curry sauce with onions, garlic, ginger, and a blend of warm spices for a deeply satisfying stew.
This coconut beef curry is an instant crowd-pleaser. It combines tender beef, hearty vegetables, fragrant aromatics, and warming spices in a creamy, comforting stew—think of a classic beef stew with an Asian-inspired twist.
The recipe is straightforward but benefits from a little patience. Plan on about 1½ hours from start to finish, making it ideal for evenings when you can take your time and let the flavors develop.
Tip From Kevin
Secret Flavor Weapon!
The key ingredient here is S&B curry powder from Japan. The familiar red tin with yellow lettering contains a balanced mix of turmeric, coriander, fenugreek, cumin, peppers, cinnamon, and other spices. Compared with many Indian curry powders, S&B is sweeter and milder, which works beautifully with coconut milk to create a luscious, slightly sweet curry base.
Ingredient Notes and Substitutions
- Beef – Beef chuck is ideal for this recipe. Cut into roughly 1-inch pieces or slightly thinner slices so they become tender during simmering.
- Onion & Garlic – These form the savory base. Sauté with fresh ginger to build flavor early in the cook.
- Ginger – Use fresh ginger for best flavor; ginger paste can be substituted in a pinch.
- S&B Curry Powder – A mild, aromatic Japanese curry powder that enhances sweetness and depth without too much heat.
- Coconut Milk – Use full-fat unsweetened coconut milk for richness. Avoid “light” varieties for this dish.
- Vegetable Oil – For browning the beef and sautéing aromatics.
- Salt – Season the beef before browning and adjust to taste at the end.
- Bay Leaves – Add a subtle herbal aroma during simmering.
- Potatoes – White or Yukon Gold potatoes hold up well—cut into 2-inch pieces.
- Carrots – Add body and sweetness; slice evenly so they cook in step with the potatoes.
- Chiles – Fresno chiles or jalapeños make a crisp, spicy garnish.
- Cilantro & Lime Wedges – Optional garnishes that brighten the finished dish.
How to Make Coconut Beef Curry
- Brown the beef. Season the beef with kosher salt. Heat 2 tablespoons of oil in a large, heavy pot over medium-high heat. Brown the beef in batches for 8–10 minutes until well browned on all sides, then transfer to a plate. Browning in batches prevents steaming and builds deeper flavor.
- Sauté aromatics and spices. Reduce heat to medium and add the remaining tablespoon of oil. Sauté the onion, garlic, and ginger until the onion is translucent, about 5 minutes. Add the curry powder and cook, stirring constantly, for about 3 minutes to bloom the spices.
- Simmer. Return the beef to the pot with bay leaves, coconut milk, and 1 cup of water. Bring to a boil, reduce to low, and simmer partially covered until the beef is fork-tender, about 30–35 minutes.
- Add the vegetables. Remove the lid and stir in the potatoes and carrots. Continue to cook uncovered, stirring occasionally, until vegetables are tender, about 25–35 minutes. Add water if you need to thin the sauce.
- Garnish and serve. Taste and season with salt as needed. Serve the curry over steamed rice, topped with sliced chiles and cilantro, and finish with a squeeze of lime to brighten the flavors.
Recommended Tools
- Dutch oven or a large, heavy pot
- Sharp chopping knife
Storing and Reheating
Store leftover curry in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
Reheat gently in a pot over medium-low heat, stirring occasionally, or microwave until warmed through. Add a splash of water if the sauce has thickened too much after refrigeration.
Types of curry
Curry varies widely across regions. Indian curries often use tomato and spice blends, while many Asian curries rely on coconut milk and curry pastes. This coconut beef curry leans Japanese in flavor and texture, distinct from my Chinese-style curry beef stir-fry or Thai Panang curry in ingredient balance and spice profile.
The spices
Curry powders and pastes combine multiple spices; the composition affects the dish’s aroma, heat level, and color. Japanese curry powders like S&B are typically milder and sweeter, while Indian powders and regional blends can be more complex and spicier.
Asian curry pastes
- Red curry – Made with red chiles; used in many Thai red curry pastes.
- Yellow curry – Turmeric gives yellow curries their golden color and warm flavor.
- Green curry – Uses green chiles or herbs to create a vibrant, herbaceous paste.
Many Asian curries are coconut-based, offering a creamy, slightly sweet backbone that pairs well with milder Japanese curry powders.
Frequently Asked Questions
Chuck steak (beef chuck) is the preferred cut. It becomes tender when slow-simmered and develops rich flavor without being overly fatty.
This curry is sweet, savory, and slightly umami with mild heat. The coconut milk smooths and sweetens the sauce, while the Japanese-style curry powder lends warm, aromatic notes without intense spiciness.
S&B curry typically has a milder, sweeter profile and often includes thickening ingredients, producing a smoother, less fiery curry compared with many Indian blends. The spice balance and added elements make it distinct in texture and flavor.
Key tips: choose a well-marbled cut like chuck; don’t overcrowd the pan when browning so you get proper caramelization; and cut vegetables uniformly so they cook evenly. Patience during simmering yields tender meat and layered flavors.
Serve over steamed rice—Jasmine, Basmati, or short-grain rice all work. You can also serve it with rice noodles or alongside simple Asian appetizers. Garnishes like cilantro, sliced chiles, and lime wedges add freshness and brightness.
Coconut Beef Curry Recipe
Print Recipe
Ingredients
- 1 1/2 lbs beef chuck
- 1 tsp kosher salt
- 3 tbsp vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely chopped (or paste)
- 3 tbsp S&B Oriental curry powder
- 3 bay leaves
- 27 oz unsweetened coconut milk (two 13.5 oz cans), full fat
- 2 lbs white or Yukon Gold potatoes, cut into 2-inch pieces
- 2 large carrots, peeled and sliced
Toppings
- 1 Fresno chile (sliced thin) or jalapeño
- Cilantro
- Lime wedges
Instructions
- Season the beef with kosher salt. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Working in batches to avoid steaming, brown the beef on all sides, 8–10 minutes per batch. Transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon of oil. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes. Stir in the curry powder and cook for about 3 minutes to release the spices’ aroma.
- Return the beef to the pot with the bay leaves, coconut milk, and 1 cup of water. Bring to a boil, then reduce heat to low and simmer partially covered until the beef is just fork-tender, about 30–35 minutes.
- Add the potatoes and carrots and cook uncovered, stirring occasionally, until everything is tender, 25–35 minutes. Thin with water if necessary. Adjust salt to taste.
- Serve over rice, topped with sliced chiles and cilantro, and finish with a squeeze of lime.
Notes
- Cut beef into 1-inch pieces or thinner slices for even cooking and tenderness.
- S&B curry powder in the red-and-yellow tin is my preferred choice for this recipe because of its warm, mildly sweet profile.
- Recipe adapted from Shuai Wang (Bon Appetit).
Nutrition
Carbohydrates: 53 g |
Protein: 41 g |
Fat: 59 g
The nutrition information is an estimate and should not replace professional dietary advice.
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