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
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