Slow-Braised Coconut Beef Curry with Aromatic Spices

Ingredients:

2 lbs (900g) beef chuck, cut into large chunks

1 tbsp vegetable oil

1 large onion, finely sliced

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1 tsp ground cumin

1 tsp paprika

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp chili flakes (optional)

1 can (14 oz) full-fat coconut milk

1 cup beef stock

2 tbsp tomato paste

1 tbsp brown sugar

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Directions:

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef chunks on all sides until browned. Remove and set aside.

In the same pot, add onion and cook until soft and golden, about 5 minutes.

Stir in garlic and ginger and cook for 1 minute until fragrant.

Add curry powder, cumin, paprika, turmeric, cinnamon, and chili flakes. Toast the spices for 30 seconds.

Stir in tomato paste and brown sugar. Cook for 2 minutes.

Pour in coconut milk and beef stock, then return the beef to the pot. Season with salt and pepper.

Bring to a simmer, then cover and braise on low heat for 2.5 to 3 hours until the beef is fall-apart tender. Stir occasionally.

Remove lid and simmer uncovered for 10–15 minutes to thicken the sauce if needed.

Serve hot, garnished with fresh cilantro, alongside rice or naan.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: ~420 kcal per serving | Servings: 6