Spicy Beef Curry (Print)
Tender beef braised in a vibrant, spicy sauce with fragrant spices and coconut milk.
# What You Need:
→ Meats
01 - 1.76 pounds beef chuck, cut into 0.8 inch cubes
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, sliced (adjust to taste)
07 - 1 handful fresh cilantro, chopped (for garnish)
→ Spices
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp chili powder
12 - 1/2 tsp turmeric powder
13 - 1 tsp ground black pepper
14 - 1 cinnamon stick
15 - 3 whole cloves
16 - 3 cardamom pods
17 - 1 bay leaf
→ Liquids
18 - 1.69 cups beef stock
19 - 0.85 cups coconut milk
→ Oils & Others
20 - 2 tbsp vegetable oil
21 - Salt, to taste
# How to Make:
01 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Fry for 30 seconds until aromatic.
02 - Add finely chopped onions and sauté until golden brown, approximately 8 minutes.
03 - Incorporate minced garlic, grated ginger, and sliced green chilies. Sauté for an additional 2 minutes to release flavors.
04 - Add chopped tomatoes and cook until softened and breaking down, about 5 minutes.
05 - Sprinkle curry powder, cumin, coriander, chili powder, turmeric, and black pepper over the mixture. Stir thoroughly and cook for 2 minutes to toast spices.
06 - Add beef cubes, stirring to coat evenly with spices. Cook for 5 minutes until lightly browned.
07 - Pour in beef stock, bring to a simmer. Cover and cook on low heat for 1 hour, stirring occasionally.
08 - Stir in coconut milk and season with salt. Simmer uncovered for 30 minutes until beef is tender and sauce thickened.
09 - Discard cinnamon stick, cloves, cardamom pods, and bay leaf from the pot.
10 - Sprinkle fresh cilantro over the curry and serve hot with rice or naan bread.
# Expert Advice:
01 -
- The sauce gets richer and more complex the longer it simmers, rewarding patience with flavor that tastes like it took days.
- Tender beef practically dissolves into the spiced sauce, and one bowl somehow always leads to another.
- It's naturally gluten-free and freezes beautifully, making it perfect for cooking once and eating well.
02 -
- Resist the urge to rush the simmering—every minute of gentle heat matters, and turning it up high will make the beef tough instead of tender.
- Coconut milk added at the beginning will break and separate; add it in the last 30 minutes for a silky, cohesive sauce.
- If your sauce seems too thin at the end, simmer uncovered for another 15 minutes; the reduction is what makes it taste complete.
03 -
- Invest in a good heavy-bottomed pot because it distributes heat evenly and prevents scorching on the bottom.
- Always remove the whole spices before serving unless you enjoy the surprise of biting into cardamom—one unexpected crunch teaches you why they need to come out.