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Coconut-Infused Beef Curry Recipe

Coconut-Infused Beef Curry Recipe: A Creamy Comfort Classic

This Coconut-Infused Beef Curry Recipe transforms ordinary days with creamy texture and aromatic notes, perfect for cozy meals with loved ones.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2.5 lbs Beef Chuck Rich in flavor and perfect for slow cooking; feel free to substitute with chicken, lamb, or turkey.
  • 2 Tbsp Coconut Oil Provides a tropical essence; vegetable oil works too.
  • 1 large Onion Finely sliced; forms the aromatic base through sautéing.
  • 4 Garlic Cloves Minced; fresh is best, but powdered can be used in a pinch.
  • 1 Tbsp Fresh Ginger Grated; brings a zesty kick.
  • 2 Tbsp Red Curry Paste Introduces heat and depth; curry powder can be an alternative.
  • 1 tsp Ground Cumin Adds earthy notes; no direct substitutes.
  • 1 tsp Ground Turmeric Imparts vibrant color and flavor; essential for the profile.
  • 1 tsp Ground Cinnamon Balances the dish with sweet warmth.
  • 1 tsp Chili Flakes Optional; adjusts spice levels to suit taste.
  • 1 can Coconut Milk 14 oz; creates a rich base, full-fat is ideal.
  • 1 cup Beef Broth Deepens flavor; can be replaced with vegetable broth.
  • 1 Tbsp Tomato Paste Adds depth of flavor for balance.
  • 2 Tbsp Brown Sugar or Honey Enhances sweetness and balances acidity.
  • 1 Tbsp Fish Sauce Introduces umami notes; soy sauce is an alternative.

Equipment

  • Large pot

Method
 

Coconut-Infused Beef Curry Instructions
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat until it shimmers.
  2. Add 1 finely sliced large onion and sauté for about 5-7 minutes until translucent.
  3. Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for an additional 2 minutes.
  4. Mix in 2 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optional chili flakes.
  5. Add 2.5 pounds of beef chuck, cut into chunks, and brown for about 5-7 minutes.
  6. Pour in 1 can of coconut milk, 1 cup of beef broth, 1 tablespoon of tomato paste, 2 tablespoons of brown sugar or honey, and 1 tablespoon of fish sauce. Stir well.
  7. Reduce heat, cover, and simmer gently for 2-3 hours, stirring occasionally.
  8. Serve hot over jasmine rice, garnished with fresh herbs or lime.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 18gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 3mg

Notes

This curry is perfect for meal prep, as the flavors improve after a day in the fridge.

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