This curry meat recipe is a gently spiced beef curry simmered with tomatoes, onion, and coconut milk until the meat is tender. It takes inspiration from South Asian curry styles, which vary widely by region and household, and pairs well with rice or flatbread for a warming, practical dinner.
Ingredients
- 2 lb (900 g) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- 2 tbsp (30 ml) neutral oil
- 2 medium yellow onions, finely chopped, about 3 cups (450 g)
- 4 garlic cloves, minced, about 1½ tbsp (15 g)
- 1 tbsp (15 g) finely grated fresh ginger
- 2 tbsp (30 g) curry powder
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) cayenne pepper, optional
- 2 tbsp (30 g) tomato paste
- 1 can (14½ oz/411 g) diced tomatoes, with juices
- 1 can (13½ oz/400 ml) unsweetened coconut milk, well stirred
- 1 cup (240 ml) low-sodium beef broth or water
- 1 cinnamon stick, about 3 inches (7.5 cm), optional
- 1 tbsp (15 ml) lime juice, plus wedges for serving
- ¼ cup (10 g) chopped cilantro, optional
Instructions
- Pat the beef dry and season it with 1 teaspoon (6 g) of the salt. Let it stand while you prepare the vegetables and measure the spices; this brief seasoning time is included in the prep time.
- Heat the oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Working in batches so the pieces are not crowded, brown the beef on two or three sides, about 2–3 minutes per batch. Transfer it to a plate. Browned surfaces add flavor; the beef does not need to cook through at this point.
- Reduce the heat to medium. Add the onions and remaining ½ teaspoon (3 g) salt. Cook, stirring often, for 7–9 minutes, until soft and golden at the edges. If the pot looks dry, add a tablespoon of water rather than more oil.
- Stir in the garlic and ginger and cook for 30 seconds. Add the curry powder, cumin, turmeric, and cayenne, if using. Stir for about 30 seconds, just until fragrant; spices can turn bitter if left to scorch.
- Mix in the tomato paste and cook for 1 minute. Add the diced tomatoes and their juices, coconut milk, broth, and cinnamon stick, if using. Scrape the bottom of the pot to loosen any browned bits.
- Return the beef and any juices to the pot. Bring the liquid to a gentle simmer, then cover and reduce the heat to low. Simmer gently for 1 hour 20 minutes, stirring every 20 minutes. Keep the curry at a quiet bubble; a hard boil can make the meat tough and cause the sauce to reduce too quickly.
- Uncover and simmer for another 10–15 minutes, stirring occasionally, until the sauce is as thick as you like and the beef is fork-tender. Check several of the largest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest. For this braised dish, continue cooking until the beef is tender, which generally takes it well beyond that minimum.
- Remove the cinnamon stick. Stir in the lime juice and taste; add more salt or lime as needed. Rest the curry off the heat for 5 minutes before serving. Sprinkle with cilantro if desired.
Tips
- Choose the right cut: Chuck has connective tissue that softens during a slow simmer. Stew beef also works, though cube size and cut vary, so check tenderness rather than relying only on the clock.
- Control the heat: Curry powder blends vary in strength. Leave out the cayenne for a mild curry, or add it gradually near the end. For more heat, serve sliced chili on the side.
- Use a substitute thoughtfully: If you do not have coconut milk, use an equal amount of broth and stir in ½ cup (120 ml) heavy cream near the end. The sauce will be less coconut-forward and richer; do not boil it hard after adding cream.
- Keep the simmer gentle: If the sauce becomes too thick before the beef is tender, add broth or water ¼ cup (60 ml) at a time. If it is thin once the beef is tender, simmer uncovered until it reduces.
Serving Suggestions
Spoon the curry over steamed basmati or other long-grain rice so the sauce has something to soak into. Warm naan, roti, or another flatbread is useful for scooping; a simple cucumber salad or steamed green beans add a fresh contrast. Offer lime wedges and chopped cilantro at the table. If serving several sides, keep them simple because the curry is already savory and richly spiced.
Variations
For a potato-and-beef version, add 1 lb (450 g) peeled potatoes cut into 1½-inch (4 cm) pieces for the final 35–40 minutes of simmering, adding a splash of broth if needed. For a brighter, less creamy curry, replace the coconut milk with 1½ cups (360 ml) beef broth and add ½ cup (120 ml) plain yogurt off the heat just before serving; temper the yogurt with a spoonful of hot sauce first to reduce the chance of curdling.
You can also use lamb shoulder in place of beef chuck, cut to the same size, and simmer until fork-tender. For a vegetarian variation, replace the beef with 2 cans (15 oz/425 g each) drained chickpeas and add them for the final 20 minutes; the result will be a chickpea curry rather than a meat curry. Curry powder is a convenient blend, not a single fixed formula, so adjust the spices to suit the blend you have.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, using shallow, covered containers so they cool promptly. Keep the curry refrigerated at 40°F (4°C) or colder and use it within 3–4 days. For longer storage, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator. The sauce may separate slightly after freezing, but stirring during reheating usually brings it back together.
Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally and adding a little water or broth if the sauce is too thick. Heat leftovers to 165°F (74°C) throughout, checking with a food thermometer. If reheating in a microwave, cover loosely, stir partway through, and check the temperature in several places. Do not leave cooked curry at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this curry ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. The flavors meld as it rests, and it reheats well on the stovetop. Reheat to 165°F (74°C) before serving.
Why is my beef still tough?
It probably needs more time at a gentle simmer. Tough cuts soften gradually as their connective tissue breaks down. Keep the pot covered, maintain a low bubble, and check again in 15-minute intervals; avoid turning up the heat to rush it.
Can I make it in a slow cooker?
Yes. Brown the beef and cook the onion and spices as directed for better flavor, then transfer everything except the lime juice and cilantro to the slow cooker. Cook on low until tender, about 7–8 hours, or on high for about 4–5 hours; appliance temperatures and beef pieces vary, so check tenderness. Stir in lime at the end.
Is this curry very spicy?
It is mild to moderately spiced if you use a standard curry powder and omit the cayenne. Curry blends differ, so taste yours before adding extra heat. You can serve chili or hot sauce separately for guests who want more spice.
Can I use a different cut of beef?
Beef brisket or boneless short rib can work if cut into similar-sized chunks, though they may need a different simmering time. Lean cuts such as sirloin are less suited to a long braise and can become dry or firm; if using one, shorten the cooking and check it early.
What if I do not have curry powder?
A simple substitute is 1 tablespoon (7 g) ground coriander, 1 teaspoon (2 g) cumin, ½ teaspoon (1 g) turmeric, and a pinch of cayenne or black pepper. This will not exactly match a prepared blend, but it provides a balanced, warm flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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