Slow-cooked Coconut Beef Curry

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Outrageously tender and delicious, this curry is also freezer-friendly.

This beef curry with Thai overtones is incredible as it’s made with very few ingredients and yet it packs an absolute punch flavourwise! Don’t let the long cooking time scare you, as the prep is very minimal and then it just blips away with the stove doing all the heavy lifting.

Economical chuck (braising/casserole) steak is slow-cooked with store-bought yellow curry paste, coconut milk, ginger, garlic, lime, lemongrass and brown sugar until it’s outrageously tender in a deliciously indulgent rich sauce. I love adding the lemongrass for its fresh, citrusy, tangy flavour, but you could omit it if you prefer.

Although this Slow-cooked Coconut Beef Curry is medium heat level – as I add quite a lot of curry paste as well as freshly chopped chilli – I have provided details on how to make it mild or even super mild, so it’s family-friendly.

Aside from its unbelievable flavour, the curry is freezer-friendly, so it’s a great one to make ahead of time or batch-cook and keep on hand in the freezer, ready for when you need. Leftovers keep in the fridge for up to 3 days, and the flavour will actually continue to develop and become richer and even more flavoursome.

What can I serve with Slow-cooked Coconut Beef Curry?

I like to keep it simple. Aside from jasmine rice to soak up the rich, indulgent sauce, cauliflower rice or naan bread also works. You could also try a fresh cucumber salad, pickled vegetables (like carrot or red onions for a refreshing contrast), steamed veggies (like green beans, bok choy, sugar snap peas or broccoli), or papadums (I love crushing them and serving them on top of the curry in place of the peanuts).

What can I substitute for fish sauce?

The fish sauce adds a deep, umami flavour to the recipe and, once cooked, the fishiness disappears. However, you can use tamari or all-purpose soy sauce instead.

Is this curry spicy?

The medium spice level can be modified depending on your tastebuds! Check out the recipe notes for a mild or super mild curry!

Watch how to make Slow-cooked Coconut Beef Curry

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Slow-cooked Coconut Beef Curry

Author: Nicole

5 from 25 votes

“Oh my goodness. Where have you been all my life. This was the most amazing curry, restaurant quality.”

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This Slow-cooked Coconut Beef Curry is rich, hearty and full of flavour, thanks to tender slow-cooked beef, creamy coconut milk and fragrant spices. It’s a versatile dish that can be customised to suit your spice preference and is perfect for make-ahead meals.

Prep 10 minutes mins

Cook 2 hours hrs 30 minutes mins

Total 2 hours hrs 40 minutes mins

Servings: 6

Ingredients

1x2x3x

• ▢ 2 tbsp olive oil or neutral-flavoured oil
• ▢ 1.2 kg (2½ lb) 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 (½ cup) yellow curry paste (see note 1)
• ▢ 600 ml (2½ cups) canned coconut milk (see note 2)
• ▢ 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

Cook Mode(keeps your screen active)

• Brown the beef – Heat the oil in a large, heavy-based frying pan over medium–high heat.
• Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.
• Add the veggies – To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.
• Add the remaining ingredients – Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.
• Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.
• Cook – Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding 125 ml (½ cup) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.
• Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).
• Remove from the heat and stir through the lime juice.
• Serve – Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).

Nutrition information

Nutrition Facts

Slow-cooked Coconut Beef Curry

Amount per Serving

Calories

725

% Daily Value*

Fat

 

59

g

91

%

Saturated Fat

 

33

g

206

%

Trans Fat

 

2

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

21

g

Cholesterol

 

136

mg

45

%

Sodium

 

788

mg

34

%

Potassium

 

974

mg

28

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

41

g

82

%

Vitamin A

 

3053

IU

61

%

Vitamin C

 

6

mg

7

%

Calcium

 

87

mg

9

%

Iron

 

8

mg

44

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – The spice level will depend on the curry paste used. I use Maesri or Ayam brand, which are medium spice level. Modify the amount of paste used to create a more mild curry.

Spice levels – how much curry paste to use: 

Medium – 115 g (½ cup) yellow curry paste

Mild – 75 g (⅓ cup) yellow curry paste, also omit bird’s eye chilli

Super mild – 60 g (¼ cup) yellow curry paste, also omit bird’s eye chilli

Note 2 – You can freeze leftover coconut milk. Place it in an airtight container, leaving a 1 cm (½ inch) gap on top, as it will expand as it freezes. Freeze for up to 2 months. Thaw in the fridge overnight prior to using.

Note 3 – You may not need to reduce the sauce at all – it should be a gravy-like consistency. The oils will naturally split from the coconut milk and that is exactly what we want! This creates a deeper flavour, better texture and a more rustic feel to the curry.

Make Ahead

You can prepare this curry in advance and store it in the refrigerator in an airtight container for up to 3 days. The flavours develop even further as it sits. Reheat gently before serving. The curry will thicken as it sits, so you may need to add a splash of water or stock when reheating.

Leftovers

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely in the fridge overnight before reheating on the stovetop over low heat, or in the microwave, adding a bit of water to loosen the sauce as needed.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course beef, Curry

Cuisine Asian, Thai