Easy Coconut Beef Curry Stew

Easy Coconut Beef Curry Stew

This savory Easy Coconut Beef Curry Stew is a delicious, creamy sauced beef curry without all the waiting using beef, coconut milk, onions, curry powder and potatoes.



1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
Kosher salt
2 tbsp vegetable oil
2 tbsp butter (salted or unsalted)
1 white onion medium, thinly sliced
4 garlic cloves finely chopped
1 tbsp ginger peeled, finely chopped or paste
3 tbsp curry powder preferably Asian (See Note 1)
2 bay leaves
2 13.5- ounce cans unsweetened coconut milk
2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

1 Fresno chiles sliced thin or jalapeno
Lime wedges

Season beef generously all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook beef, turning until deeply browned on all sides, 8–10 minutes. Transfer to a plate.
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium. Add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, chile, and lime wedges.

My go to Asian Curry Powder is made by S&B from Japan and can be found in most markets in a red and yellow can. It contains turmeric, coriander, fenugreek, cardamom, cumin, dried orange peel, chili pepper, cinnamon, cloves, nutmeg, fennel, ginger, star anise, thyme, bay leaves, and sage. Beautiful warm and aromatic, easy on the heat.

I love a good hot Madras Indian curry powder too. The spices used in this are usually coriander seeds, turmeric, chilies, cumin seeds, fennel seeds, fenugreek, cinnamon, cloves, star anise, mustard seeds, salt and black pepper.

While Most Indian curry sauces are tomato based, Asian curries are coconut based and so here we are with this Coconut Beef Curry Stew!


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