Can I make this curry dairy-free or keto-friendly?

Yes. It’s already dairy-free, and for keto, just skip starchy veggies and serve with cauliflower rice.

What’s the best cut of beef for coconut curry?

Chuck steak or stewing beef is ideal. It becomes tender with slow cooking and holds flavor well.

Can I use canned coconut milk or fresh?

Canned full-fat coconut milk is best for a rich, creamy consistency. Avoid the carton kind—it’s too thin.

How long does coconut beef curry last in the fridge?

Up to 4 days when stored properly in an airtight container.

Is this recipe spicy? Can I tone it down for kids?

It’s mildly spiced. Use a mild curry powder and skip chili flakes for a kid-friendly version.

Coconut Beef Curry – The Best 1-Pot Dinner You’ll Love

Name: Coconut Beef Curry
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 2 tablespoons oil; 1 kg beef chuck or gravy steak, cut into 2.5 cm cubes; 2 bay leaves; 1 cinnamon stick; 1 cup chopped onions; 1 sprig curry leaves (optional); 3 garlic cloves, chopped; 1 inch fresh ginger, chopped; 3 tablespoons curry powder; ½ cup coconut milk; 1 cup water; Salt to taste; Chopped coriander leaves, to garnish; Lemon wedges, to garnish; Rice, naan, or paratha for serving

Coconut Beef Curry

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A creamy, richly spiced coconut beef curry made with tender beef, coconut milk, and fragrant spices. This comforting dish is perfect for weeknight dinners or special gatherings.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Halal

Ingredients

2 tablespoons oil
1 kg beef chuck or gravy steak, cut into 2.5 cm cubes
2 bay leaves
1 cinnamon stick
1 cup chopped onions
1 sprig curry leaves (optional)
3 garlic cloves, chopped
1 inch fresh ginger, chopped
3 tablespoons curry powder
½ cup coconut milk
1 cup water
Salt to taste
Chopped coriander leaves, to garnish
Lemon wedges, to garnish
Rice, naan, or paratha for serving

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Instructions

Heat 1 tablespoon of oil in a large pan over high heat. Brown the beef in batches for 4–5 minutes. Remove and set aside.
Reduce heat to medium-high. Add the remaining tablespoon of oil, bay leaves, and cinnamon stick. Sauté for 1 minute until fragrant.
Add chopped onions and curry leaves. Cook until the onions are browned, about 2–3 minutes.
Stir in chopped garlic and ginger. Cook for 1 minute until fragrant.
Add curry powder and stir for another minute without burning it.
Pour in the coconut milk and water. Add salt to taste and stir well.
Return the browned beef to the pan. Cover and simmer for 45–60 minutes or until beef is tender. Stir occasionally and add water if needed.
Garnish with chopped coriander and lemon wedges before serving. Serve hot with rice or flatbreads.

Notes

Use full-fat canned coconut milk for best results.
Adjust spice level by choosing mild or hot curry powder.
Add cubed potatoes or vegetables for variation.
Cook longer if beef isn’t tender after 1 hour.
Garam masala can be added at the end for extra flavor.

Find it online: https://recipeshots.com/coconut-beef-curry-recipe/