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Slow-Cooked Coconut Beef Curry Recipe

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4.1 from 12 reviews

This Slow-cooked Coconut Beef Curry is a rich and flavorful dish featuring tender beef chuck simmered in a fragrant blend of lemongrass, garlic, ginger, and vibrant yellow curry paste, finished with creamy coconut milk and a hint of lime. Perfectly paired with steamed jasmine rice, it offers a comforting and aromatic meal that melts in your mouth after slow cooking to perfection.

  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tbsp olive oil or neutral-flavoured oil
  • 1.2 kg (2 lb 10 oz) 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
  • ½ cup (115 g) yellow curry paste
  • 600 ml (20½ fl oz) canned coconut milk
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce (or tamari or all-purpose soy sauce)
  • Juice of 1 lime
  • 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. 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 each, turning regularly until browned all over. Remove the browned beef and set aside on a plate.
  2. Add the aromatics: Using the same pan, add the finely chopped lemongrass, diced onion, minced ginger, and minced garlic. Cook while stirring for 2–3 minutes until fragrant and softened.
  3. Add curry paste: Stir in the yellow curry paste and cook for 30 seconds, allowing the spices to release their flavors.
  4. Add liquids and beef: Pour in the coconut milk, brown sugar, and fish sauce, stirring well to combine. Return the browned beef to the pan and bring the mixture to a gentle simmer.
  5. Simmer slowly: Reduce heat to low, cover the pan with a lid, and let it simmer gently for 2 hours. Halfway through cooking, check the sauce and add ½ cup (125 ml) water if it is sticking to the bottom of the pan. Continue simmering until the beef is tender enough to break apart with a fork.
  6. Thicken the sauce: Once the beef is tender, remove the lid, increase the heat to medium–high, and simmer uncovered for about 15 minutes or until the sauce thickens to your desired consistency.
  7. Finish with lime juice: Remove the pan from heat and stir in the fresh lime juice to enhance the flavors with a bright citrus note.
  8. Serve: Serve the curry hot over steamed jasmine rice, garnished with extra lime wedges, crushed peanuts or papadums, Thai basil leaves, and freshly sliced bird’s eye chilli if desired.

Notes

  • You can adjust the spice level by choosing milder or spicier yellow curry paste according to your taste preference.
  • Use full-fat canned coconut milk for the creamiest texture and richest flavor.
  • If the sauce is too thin after cooking, continue simmering uncovered until it reaches the preferred thickness.
  • For a gluten-free option, substitute fish sauce with tamari or gluten-free soy sauce.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://monicarecipes.com/slow-cooked-coconut-beef-curry-recipe/