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Coconut Beef Curry Recipe

You guys KNOW how much I love a good curry! This Coconut Beef Curry Stew is a fuss-free recipe that packs SO MUCH taste in relatively few ingredients.

After a little prep the curry cooks slowly in the oven until the beef turns meltingly tender and the sauce really rich and flavorful.

This mild curry can be enjoyed by the whole family, although you can of course make it spicy if you prefer!

Replace the potato with celeriac or rutabaga to make this curry suitable for the Keto diet!

Indian vs Asian Curry

This beef curry was inspired by Thai cuisine, namely Massaman curry which is one of my all-time faves.

Most Indian curries (like this Slow Cooker Beef Curry) rely on a tomato sauce as their base. Asian style curries usually have a coconut in place of the tomato and a different set of spices of course.

close up on a bowl of Beef curry garnished with sliced chilli and basil leaves

I decided to use what I had at hand – Chinese Five Spice and Mild Curry powder – and I was very pleasantly surprised by how well these two spice blends worked together.

If you like your curries spicy then feel free to replace the mild curry powder with a hot one (like Madras). I like this milder tasting curry though – it works really well with the comforting coconut based gravy.

How to Make Beef Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

We start with browning the beef cubes… I know, I know this is a little extra work but it adds so much flavor. By searing the beef cubes, in batches so they have space to properly brown, you trigger the Maillard reaction.

And those little browned bits at the bottom of your pot make all the difference! I like to use a shallow cast iron casserole for this curry recipe, although a Dutch Oven can also be used.

browning beef cubes in a shallow cast iron casserole

The spices, sugar and seasoning are added next, together with a tiny bit of the beef stock to deglaze the pot and scrape in any browned bits.

using a wooden spoon to scrape the browned bits in a casserole with seared beef cubes

Onions, minced garlic and ginger are then cooked over low heat until softened. I also like to add a little tomato paste, mostly for color rather than flavor, so feel free to skip if you like.

adding tomato paste to a pot with beef and onions

Beef stock, coconut milk, a cinnamon stick and whole chile are added and the curry slowly simmers in the oven for 40 minutes.

adding coconut milk to a casserole of beef curry

This curry is slightly unusual as it contains potatoes, making it suitable to serve as a one-pot meal. If you think potatoes are a bit much, you can simply replace them with carrots, sweet potatoes or butternut squash.

adding cubed peeled potatoes to a beef curry

Enjoy this rich beef curry over rice or on its own, garnished with fresh basil and chopped chilli.

Thai beef curry shown overhead served in an ornate bowl

Tips and FAQs

CAN I COOK THIS IN A SLOW COOKER?
Yes you can! To avoid a watery curry, reduce the stock to 80ml (1/3 cup). Brown the beef in a casserole and proceed until you add the coconut milk and stock. Transfer to a slow cooker and cook for 8 hours on low, adding the potatoes after 2 hours.

IS THIS CURRY SLIMMING WORLD FRIENDLY?
This recipe is suitable for Slimming World with minor tweaks, such as using a low calorie cooking spray and Light Coconut Milk. One serving is around 3 SYNS without any sides. Consider serving with some steamed vegetables on the side such as broccoli, spinach or green beans.

Other Curry Inspired Meals You Might Enjoy

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