Slow-Braised Coconut Beef Curry with Aromatic Spices & Steamed Rice

Description

This slow-braised coconut beef curry is rich, comforting, and bursting with flavor. Tender beef simmers in creamy coconut milk infused with warming spices like cinnamon, cloves, and cardamom, balanced with ginger, garlic, and chili for a gentle heat. The slow cooking allows the beef to melt in your mouth while absorbing all the deep, aromatic flavors. Served with fluffy steamed rice, it’s a hearty, soul-soothing dish perfect for cozy family dinners or special occasions.

Ingredients For Slow-Braised Coconut Beef Curry with Aromatic Spices & Steamed Rice

For the Beef Curry:

2 lbs (900g) beef chuck or stewing beef, cut into cubes
2 tbsp vegetable oil or coconut oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green chilies, slit (optional for heat)
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 tsp garam masala
1 cinnamon stick
3–4 green cardamom pods, lightly crushed
3 whole cloves
2 bay leaves
2 medium tomatoes, chopped (or 1 cup canned tomatoes)
2 cups full-fat coconut milk
1 cup beef stock or water
Salt & black pepper to taste
Fresh cilantro leaves, for garnish
Juice of ½ lime

For the Steamed Rice:

2 cups basmati rice, rinsed and soaked for 20 minutes
4 cups water
½ tsp salt

Instructions

Step 1: Prepare the Curry Base

Heat oil in a heavy-bottomed pot or Dutch oven.
Sauté onions until golden brown.
Add garlic, ginger, and green chilies; cook for 1–2 minutes until fragrant.

Step 2: Add Spices & Tomatoes

Stir in coriander, cumin, turmeric, and garam masala.
Add cinnamon, cardamom, cloves, and bay leaves. Fry for 30 seconds.
Mix in tomatoes, cooking until softened and oil begins to separate.

Step 3: Braise the Beef

Add beef cubes, season with salt and pepper, and brown on all sides.
Pour in coconut milk and beef stock. Stir well.
Cover with a lid and simmer on low heat for 2–3 hours, stirring occasionally, until the beef is fork-tender and the curry is thickened.

Step 4: Cook the Rice

Bring water to a boil with salt.
Add soaked rice, reduce to a simmer, cover, and cook for 12–15 minutes.
Fluff with a fork before serving.

Step 5: Serve

Adjust seasoning in curry, squeeze lime juice, and garnish with fresh cilantro.
Serve hot with steamed rice.

Notes

Use beef chuck, short ribs, or brisket for best tenderness.
Curry tastes even better the next day as flavors deepen.
Adjust chili quantity depending on spice preference.
Can substitute beef with lamb, goat, or chicken (reduce cooking time for chicken).

Tips

Toast whole spices briefly before adding for deeper flavor.
If curry is too thick, add more stock; if too thin, simmer uncovered to reduce.
Add a splash of fish sauce or soy sauce for umami depth.
Serve with naan, roti, or pickled vegetables alongside rice for a full meal.

Servings

Serves 4–6 people

Nutritional Info (per serving, approx.)

Calories: 540 kcal
Protein: 32g
Fat: 36g
Saturated Fat: 22g
Carbohydrates: 26g
Fiber: 4g
Sugar: 5g
Sodium: 620mg

Health Benefits

Beef provides protein, iron, and B vitamins for energy and muscle repair.
Coconut milk offers healthy fats that support brain health.
Spices like turmeric and ginger have anti-inflammatory and digestive benefits.
Rice supplies slow-release energy for a balanced meal.

Q/A

Q1: Can I make this curry in a slow cooker?
Yes! Brown the beef and sauté spices first, then transfer to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Q2: Can I freeze this curry?
Absolutely. Store in an airtight container for up to 3 months. Reheat gently with a splash of stock or water.

Q3: Can I use light coconut milk?
Yes, but the curry will be less creamy. Full-fat coconut milk gives the richest flavor.

Q4: What side dishes pair well?
Try mango chutney, cucumber raita, or crispy papadums.

Q5: How do I make it vegetarian?
Replace beef with chickpeas, mushrooms, or jackfruit and reduce cooking time to 30–40 minutes.