Filipino-style Beef Curry
Savory, creamy, and fragrant Filipino-style Beef Curry is bursting with delectable flavors! This hearty dish will surely knock your socks off with its succulent beef and aromatic spices! Pair it with a bowl of steamed rice for a perfectly satisfying meal for the whole family.
Table Of Contents
Curry is believed to have originated in India. It is said to be an anglicized version of the Tamil word kari, which means sauce.
The recipe we have today is a Filipino variation of beef curry. Beef chunks are braised in coconut milk, aromatics, and curry spices until fork-tender. Vegetables such as potatoes, carrots, and bell peppers are then added to complete the dish.
The hearty stew is full of inviting aromas and mouthwatering flavors that are sure to rock your tastebuds!
Ingredient notes
- Beef– the recipe calls for chuck roast, but you can also use other inexpensive tougher cuts, such as brisket, bottom round, or cross-cut shanks.
- Coconut Milk– adds a rich, creamy flavor.
- Curry powder– a warm, spicy blend usually consisting of turmeric, cumin, ginger, and black pepper.
- Fish Sauce– adds a salty and umami taste
- Aromatics– onion, garlic, and ginger as the flavor base
- Vegetables – potatoes, carrots, and bell peppers not only add flavor, texture, and color but also extend servings.
Cooking tips
- Cut the potatoes, carrots, and beef in uniform sizes for even cooking.
- Pan-fry the carrots and potatoes until lightly browned. This keeps them firm when added to the stew.
- Pat dry the beef with paper towels so it’ll sear properly. This step adds depth of flavor; make sure to cook the curry in the same pan to take advantage of those browned bits from searing the meat!
- Cook the sauce at a gentle simmer, and do not boil to keep it from separating or curdling.
- Add a couple of chopped Thai chili peppers if you want more heat.
How to Serve and Store
- Enjoy Beef Curry as a main dish for lunch or dinner. Serve it with steamed rice for a heartier meal or flatbread as a lighter option.
- Cool leftovers completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over low heat or microwave at 2 to 3-minute intervals until heated.
Beef Curry
What's for dinner? Deliciously tender beef is braised with curry spices and coconut milk! This beef curry recipe is flavorful, rich, and hearty. Perfect with steamed rice for an amazing meal.
Ingredients
- 1/4 cup canola oil
- 2 potatoes, peeled and cut into 2-inch cubes
- 2 carrots, peeled and cut into 2-inch cubes
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb size ginger, peeled and julienned
- 1 tablespoon fish sauce
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons curry powder
- salt and pepper to taste
- 1/2 red bell pepper, cored, seeded, and cut into strips
- 1/2 green bell pepper, cored, seeded, and cut into strips
Instructions
- In a pot over medium heat, heat 1/4 cup canola oil.
- Add potatoes. Cook until lightly browned. Remove from the pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from the pan and drain on paper towels.
- Remove excess oil except for about 2 tablespoons. Add beef. Cook until lightly browned.
- Add onions, garlic, and ginger. Cook until softened.
- Add fish sauce and continue to cook for about 2 to 3 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 1 to 1 1/2 hours or until beef is tender.
- Add coconut milk. Simmer until liquid is slightly reduced.
- Add potatoes and carros. Cook for about 3 to 5 minutes or until tender.
- Add curry powder. Continue to cook for about 3 to 5 minutes or until sauce is thickened.
- Season with salt and pepper to taste.
- Add red and green bell peppers. Cook for 1 minute or until tender yet crisp.
- Serve hot.
Video
Notes
- Cut the potatoes, carrots, and beef in uniform sizes for even cooking.
- Pan-fry the carrots and potatoes until lightly browned. This keeps them firm when added to the stew.
- Pat dry the beef with paper towels so it’ll sear properly. This step adds depth of flavor; make sure to cook the curry in the same pan to take advantage of those browned bits from searing the meat!
- Cook the sauce at a gentle simmer, and do not boil to keep it from separating or curdling.
- Add a couple of chopped Thai chili peppers if you want more heat.
Nutrition
Calories: 635kcalCarbohydrates: 21gProtein: 47gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 156mgSodium: 452mgPotassium: 1365mgFiber: 4gSugar: 3gVitamin A: 3796IUVitamin C: 39mgCalcium: 88mgIron: 8mg
Tried this recipe?Let us know how it was!
