This rich, slow cooked beef curry gets its flavour from a fragrant Thai yellow curry paste and coconut milk. Season with lime and basil leaves for a vibrant and warming coconut beef curry that everyone can enjoy.
Ingredients
Method
Heat oil in a large 5 litre (20-cup) cast iron or other heavy-based casserole dish over medium heat. Cook half the beef, turning, for 6 minutes or until browned all over; transfer to a heatproof bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
Add curry paste garlic and ginger; cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves; bring to a simmer over high heat. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hours or until beef is tender.
Discard lime leaves and curry leaves. Stir in fish sauce and sugar; season to taste.
Serve half the beef curry topped with the peanuts, chilli, basil and lime wedges. Transfer remaining beef curry to an airtight container; cool, then store.
We used a 26cm round cast iron casserole dish.
Serve with coconut rice.
Refrigerate beef curry in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
Note
Is curry better with coconut milk or cream?
Coconut milk and coconut cream both have a similar flavour, but they have a different water content. So the choice between using coconut milk or cream for a curry often depends on the recipe. But if you’re choosing between coconut milk and a dairy-based cream, keep in mind that the flavour will also be different.
Can you use desiccated coconut in curry?
Some curry recipes use desiccated coconut as an ingredient, such as this slow-cooker beef rendang, or this red dhal with coconut curry. It can add a different texture and flavour but isn’t included as part of this recipe.
Want to try some other beef curries? Here are 35 beautiful beef curry recipes to try.
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