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Velvety Coconut Braised Beef Curry with Fragrant Spices and Fluffy Basmati Rice

A rich and creamy beef curry braised in coconut milk with aromatic spices, served over fluffy basmati rice.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large bite-sized chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili flakes (optional)
  • 1 tablespoon tomato paste
  • 1 can (14 oz) coconut milk
  • 1 1/2 cups beef broth

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Brown the beef chunks in batches until deeply seared on all sides. Remove and set aside.
  2. Reduce heat to medium. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
  3. Add curry powder, turmeric, cumin, coriander, smoked paprika, cinnamon, and chili flakes (if using). Stir constantly for 30 seconds.
  4. Mix in tomato paste and cook for 1 minute, scraping the bottom of the pot.
  5. Pour in coconut milk and beef broth, stirring to combine. Return the beef to the pot. Bring to a simmer.
  6. Cover and cook on low heat for 2 to 2.5 hours, until the beef is fork-tender. Stir occasionally.
  7. Taste and adjust seasoning with salt and pepper. Serve hot over fluffy basmati rice.
  8. Optional: Garnish with fresh cilantro and a squeeze of lime.

Notes

For extra depth, add a cinnamon stick and star anise while braising. The curry thickens as it cools; add a splash of broth when reheating.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 580
  • Sugar: 4 g
  • Fat: 38 g
  • Carbohydrates: 12 g
  • Protein: 45 g