Slow-Cooked Coconut Beef Curry
This slow-cooked coconut beef curry is the kind of dish that makes people stop talking and start spooning. It’s cozy, creamy, and packed with flavor.
I’ve made this so many times, I don’t even need the recipe anymore. And it’s not because I’m some culinary genius (though my curry-covered apron says otherwise), it’s because once you make this once, your taste buds won’t let you forget it. It’s the kind of dish that just sticks—in a very good way.
Whether you’re meal-prepping, feeding a crowd, or just trying to feel like you didn’t completely give up on dinner (we’ve all been there), this one’s going to deliver. So let’s get into it.
What You’ll Need
Here’s what goes into this slow-cooked stunner. Nothing complicated, just solid ingredients that bring big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tbsp | Or any neutral oil |
| Beef chuck (braising steak) | 1.2 kg (2 lb 10 oz) | Cut into 1.5 inch pieces |
| Brown onion | 1 | Finely diced |
| Fresh garlic | 1 tbsp | Minced |
| Fresh ginger | 1 tbsp | Minced |
| Yellow curry paste | ½ cup | Choose one you love the taste of |
| Coconut milk | 600 ml (about 20 oz) | Full-fat for richness |
| Brown sugar | 1 tbsp | Balances out the spice |
| Fish sauce | 2 tbsp | Or use tamari/soy sauce for a swap |
| Lime juice | From 1 lime | Add at the end for brightness |
| Lemongrass (optional) | 1 stalk | Finely chopped |
For serving:
- Steamed jasmine rice
- Crushed peanuts or crushed papadums
- Thai basil leaves (if you have it)
- Fresh sliced chili (if you like it spicy)
- Lime wedges
Pro Tips
Here are a few little details that make a big difference. Learned from trial, error, and a few overly spicy nights.
- Brown your beef like you mean it. Don’t just wave it over heat. Sear it in batches and let it get that deep golden crust—it builds the flavor base like nothing else.
- Full-fat coconut milk = better curry. Low-fat will work, sure, but full-fat gives you that velvety sauce that clings to rice in the best way possible.
- Curry paste varies a LOT. Some are bold and spicy, others are more mellow. Start with a bit less if you’re unsure, then add more after tasting.
- Don’t skip the lime. That squeeze at the end does more than you think—it balances out the richness and wakes everything up.
- It gets better with time. If you make it a day ahead, the flavors deepen even more. It’s magic in your fridge.
Tools You’ll Need
- Large frying pan or Dutch oven
- Tongs
- Knife and cutting board
- Measuring spoons/cups
- Slow cooker or a large pot with a lid
- Wooden spoon
Substitutions and Variations
Want to tweak it? No problem. Here’s how you can switch things up while keeping it delicious.
| Swap This | For This | Why |
|---|---|---|
| Beef chuck | Lamb shoulder | Just as rich, slightly gamier flavor |
| Fish sauce | Soy sauce or tamari | Good for vegetarians or allergies |
| Yellow curry paste | Red curry paste | Spicier and bolder flavor |
| Coconut milk | Cashew cream | For a non-coconut, creamy version |
| Beef | Eggplant + tofu | Great for a hearty vegetarian variation |
Make Ahead Tips
This dish loves to sit and mellow. It’s like lasagna that way.
- You can chop the onion, garlic, ginger, and beef the night before.
- The entire curry can be cooked ahead and stored in the fridge for up to 3 days.
- It freezes beautifully. Portion it out in airtight containers and freeze for up to 3 months.
How to Make It
Alright, let’s walk through this. It’s easier than you think, and once you smell it bubbling away, you’ll be counting the minutes till dinner.
- Sear the beef. Heat your oil in a large frying pan or Dutch oven over medium-high heat. Add the beef in batches (don’t crowd the pan!) and sear until browned on all sides. Set aside.
- Cook the aromatics. In the same pan, reduce heat to medium. Add the onion, ginger, garlic, and lemongrass if using. Stir and cook for 2–3 minutes until fragrant and softened.
- Add the curry paste. Stir it into the aromatics and cook for 30–60 seconds. It’ll smell amazing. This step helps release the oils and deepens the flavor.
- Bring it together. Pour in the coconut milk, fish sauce (or soy), and brown sugar. Stir well to combine, then add your seared beef back in.
- Slow cook it.
- Stovetop: Bring to a gentle simmer, cover with a lid, and cook on low for about 2 hours. Stir occasionally and add a bit of water if it’s sticking.
- Slow cooker: Transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 4–5 hours.
- Finish the sauce. Once the beef is tender, uncover and simmer for 15–20 minutes until the sauce thickens up. You want it slightly glossy and rich.
- Add the lime juice. Stir it in off the heat right before serving.
- Serve it up. Spoon it over jasmine rice and top with peanuts, Thai basil, chili, or anything else your heart desires.
Nutritional Details
For those curious about the breakdown, here’s a rough estimate per serving (assuming 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~540 |
| Protein | 35g |
| Carbs | 18g |
| Fat | 36g |
| Fiber | 2g |
| Sugars | 5g |
Note: This will vary depending on the brand of coconut milk, the beef cut, and your curry paste.
Ingredient Swaps for Special Diets
- Low carb: Swap rice for cauliflower rice.
- Paleo: Use coconut aminos instead of soy/fish sauce.
- Vegan: Sub in mushrooms and chickpeas, and go with soy sauce instead of fish sauce.
Cooking Efficiency Tip
To make this on a tighter timeline:
- Sear the beef the night before and store it in the fridge.
- Use an Instant Pot on the “stew” setting for about 35 minutes + natural release instead of slow cooking.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- It reheats great on the stove or in the microwave. Add a splash of water or coconut milk to loosen the sauce if needed.
- Freeze in individual portions for easy weeknight dinners.
FAQ
Can I make this without a slow cooker?
Yes! Just use a large pot or Dutch oven on the stove. Simmer gently for about 2 hours, checking that it doesn’t stick or dry out.
Is this spicy?
Depends on your curry paste. Yellow tends to be milder, but you can dial it up with chili if you want more kick.
Can I use chicken instead of beef?
Definitely. Chicken thighs work best here. Reduce cooking time to around 45–60 minutes on the stove, or 4 hours on low in the slow cooker.
What’s the best curry paste to use?
Thai yellow curry paste is traditional here, but if you like it bolder, red curry works well too. Just taste as you go since some brands are saltier or hotter than others.
How do I keep the beef from drying out?
Use a cut like chuck or brisket, and cook it low and slow. These cuts break down over time and become super tender.
Wrap Up
This slow-cooked coconut beef curry is the kind of recipe that makes you feel like you’ve done something really special—even if your kitchen is a mess and you’re wearing socks that don’t match. It’s hearty, comforting, and ridiculously satisfying.
Try it out, tweak it to your taste, and most importantly, enjoy every bite. If you make it, drop a comment and let me know how it went—or what creative spin you added. I love hearing your takes, your swaps, your “I didn’t have this, so I threw in that” moments. Those are my favorite.
Now go make this. Your dinner plate (and probably your fridge) will thank you.
