Slow-Braised Coconut Milk Beef Curry Over Fluffy Rice

Description

This dish is a comforting, aromatic curry featuring tender chunks of beef slowly braised in creamy coconut milk infused with warm spices, garlic, ginger, and a touch of chili heat. The long, gentle simmer allows the flavors to meld into a rich, silky sauce while the beef becomes melt-in-your-mouth tender. Served over fluffy steamed rice, this hearty yet soothing dish is perfect for family dinners or special gatherings.

Ingredients For Slow-Braised Coconut Milk Beef Curry Over Fluffy Rice

For the Beef Curry:

• 2 lbs (900g) beef chuck or short ribs, cut into cubes

• 2 tbsp vegetable oil (or coconut oil)

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2–3 tbsp curry paste (red or yellow, depending on heat preference)

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 cups (480ml) full-fat coconut milk

• 1 cup (240ml) beef stock (or water)

• 2 medium tomatoes, chopped (or 1 can diced tomatoes)

• 2 medium carrots, cut into chunks

• 1–2 small red chilies, sliced (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro for garnish

• Juice of ½ lime

For the Rice:

• 2 cups basmati rice (or jasmine rice)

• 3 cups water

• 1 tsp salt

• 1 tsp butter or coconut oil

Instructions

1. Prepare the Beef:
   Pat beef dry, season with salt and pepper. Heat oil in a heavy-bottomed pot or Dutch oven. Sear beef in batches until browned. Remove and set aside.

2. Build the Base:
   In the same pot, sauté onion until golden. Add garlic and ginger, cooking until fragrant. Stir in curry paste, turmeric, cumin, and coriander. Cook for 1–2 minutes to release aromas.

3. Simmer the Curry:
   Return beef to the pot. Add coconut milk, beef stock, tomatoes, carrots, and chilies. Stir well, bring to a gentle boil, then reduce heat to low. Cover and simmer for 2–2.5 hours, stirring occasionally, until beef is tender and sauce thickens.

4. Cook the Rice:
   Rinse rice under cold water until water runs clear. In a saucepan, add rice, water, salt, and butter. Bring to boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

5. Finish and Serve:
   Taste curry, adjust seasoning with salt, pepper, and lime juice. Serve hot over fluffy rice, garnished with fresh cilantro.

Notes

• Use beef chuck for the best flavor and tenderness. Short ribs also work beautifully.

• If you want a creamier curry, stir in an extra ½ cup coconut milk near the end.

• This curry tastes even better the next day after resting overnight.

• Can be made in a slow cooker (low 6–8 hrs) or instant pot (pressure cook 45 mins).

Tips

• Toasting spices in oil enhances their depth. Don’t skip this step.

• For extra richness, add 1 tbsp peanut butter or almond butter while simmering.

• If curry gets too thick, thin with a splash of stock or water.

• Pair with naan, paratha, or papadums for a fuller meal.

Servings

• Makes 6 servings

Nutritional Info (per serving with rice, approx.)

• Calories: 520 kcal

• Protein: 32g

• Fat: 28g

• Carbohydrates: 40g

• Fiber: 4g

• Sugar: 6g

• Sodium: 720mg

Health Benefits

• Beef provides iron, zinc, and protein for energy and muscle repair.

• Coconut milk offers healthy fats (MCTs) for brain and energy support.

• Spices (turmeric, cumin, ginger) have anti-inflammatory and digestive benefits.

• Rice adds energy-rich complex carbs, balancing the meal.

Q&A

Q: Can I substitute chicken or lamb?
A: Yes! Both work well—adjust cooking time (chicken ~1 hour, lamb ~2 hours).

Q: Can I make it dairy-free?
A: Yes, this recipe is naturally dairy-free since it uses coconut milk.

Q: How can I make it spicier?
A: Add extra chilies, cayenne, or use spicy curry paste.

Q: Can I freeze this curry?
A: Yes! Store in airtight containers up to 3 months. Reheat gently.

Q: What if I don’t have curry paste?
A: Increase the dry spices and add a little tomato paste for depth.