Coconut Beef Curry
This comforting Japanese inspired beef curry recipe has tender succulent beef, potatoes and carrots simmered in a thick, coconut S&B curry sauce!
- Prep time
- 12 min
- Cook time
- 1 hr 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs beef chuck ((See Note 1))
- 1 tsp kosher salt
- 3 tbsp vegetable oil (divided)
- 1 yellow onion medium (thinly sliced)
- 4 garlic cloves (minced)
- 2 tbsp fresh ginger (peeled, finely chopped or paste)
- 3 tbsp S&B Oriental curry powder ((See Note 2))
- 3 bay leaves
- 27 oz unsweetened coconut milk (two 13.5 oz cans (not light, full fat))
- 2 lbs White or Yukon Gold potatoes (cut into 2-inch pieces)
- 2 large carrots (peeled and sliced)
- 1 Fresno chiles sliced thin or jalapeno
- Cilantro
- Lime wedges
Instructions
- 1
Season beef all over with kosher salt. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
- 2
Reduce heat to medium and add remaining tablespoon of oil, onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes. Add curry powder and cook, stirring, about 3 minutes.
- 3
Return beef to pot along with bay leaves, coconut milk, and 1 cup water. Bring to a boil, turn heat to low and simmer partially covered, until beef is just fork tender, 30–35 minutes.
- 4
Add the potatoes and carrots and cook uncovered, stirring occasionally, until beef and vegetables are tender, 25–35 minutes. Thin with water if needed. Season with salt if needed. Serve over rice, topped with cilantro and sliced chiles. Squeeze a lime wedge on top to balance the umami flavors.