Coconut Beef Curry
A rich and flavorful Indian-inspired curry featuring tender beef chuck and Yukon Gold potatoes simmered in coconut milk with aromatic spices. Served over jasmine rice with fresh garnishes for a complete meal.
Ingredients
- •1½ pounds beef chuck
- •1 to taste Kosher salt
- •2 tablespoons vegetable oil
- •2 tablespoons unsalted butter
- •½ large white onion
- •4 cloves garlic
- •1 tablespoon ginger
- •3 tablespoons curry powder
- •2 pieces bay leaves
- •2 cans unsweetened coconut milk
- •2 pounds Yukon Gold potatoes
- •3 cups jasmine rice
- •¼ cup cilantro
- •1 piece Fresno chile
- •2 pieces lime
Cooking Instructions
- 1.
Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.
10 min
- 2.
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.
35 min
- 3.
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.
35 min