Go Back
–+ servings
Coconut Curry Beef

Coconut Curry Beef

Discover the rich flavors of Coconut Curry Beef, a Thai-inspired dish with creamy coconut milk and tender beef. Perfect for family dinners or meal prep. Easy to make and utterly delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.2–1.4 kg beef roast
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 tablespoons flour
  • 250 ml beef broth
  • 800 ml coconut milk (2 cans)
  • 60 ml soy sauce
  • 115 g red curry paste (homemade or store-bought)
  • 4 cm fresh ginger peeled and grated
  • 6 cloves garlic sliced
  • 3 teaspoons sugar
  • 1 tablespoon fish sauce
  • 1 large onion thinly sliced

Equipment

  • Dutch oven or heavy-bottomed pot with a lid
  • Wooden spoons or spatulas
  • Oven-safe pot or casserole dish
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F) and let the beef sit at room temperature for 15 minutes.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the seasoned beef in flour for 5 minutes on each side until golden brown. Then set it aside.
  3. Lower the heat and add the beef broth, coconut milk, soy sauce, red curry paste, ginger, garlic, sugar, and fish sauce to the pot. Stir until smooth.
  4. Return the beef to the pot, cover with a lid, and cook in the oven for 2 hours.
  5. After cooking, shred the beef with two forks in the sauce. Add sliced onions and optional veggies, simmer for another 5 minutes.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Feel free to substitute beef with chicken or tofu for a lighter option. Vegetable broth can replace beef broth for a vegetarian version. For extra flavor, toast the curry paste briefly before adding liquids. Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 3 months. Serve with jasmine rice for a perfect pairing!
Tried this recipe?Let us know how it was!