Spicy Beef Curry (Printable)
Tender beef cubes braised in a fragrant, spicy sauce with coconut milk and warming spices. A hearty and satisfying main course.
# What You'll Need:
→ Beef
01 - 1.75 pounds beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, sliced (adjust to taste)
→ Spices
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon cayenne pepper (adjust to taste)
12 - 1 teaspoon garam masala
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Liquids
15 - one 13.5 fluid ounce can coconut milk
16 - 1 cup beef broth or water
→ Oils & Garnish
17 - 2 tablespoons vegetable oil
18 - Fresh cilantro, chopped (for garnish)
# How To Make It:
01 - Heat two tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef cubes on all sides until well-browned, working in batches to avoid overcrowding the pot. Remove the seared beef and set aside.
02 - In the same pot, sauté the finely chopped onions for 5 to 7 minutes, or until softened and golden brown. Incorporate the minced garlic, grated ginger, and sliced green chilies; continue cooking for 2 minutes, stirring continuously to release their aromatics.
03 - Stir in the curry powder, ground cumin, ground coriander, ground turmeric, cayenne pepper, garam masala, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant. Add the chopped tomatoes and cook for 5 minutes, using a spoon to break them down and integrate them with the spices.
04 - Return the seared beef to the pot, ensuring it is thoroughly coated with the aromatic spice mixture. Pour in the coconut milk and beef broth. Stir thoroughly to combine, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and allow the curry to simmer for 1 hour and 15 minutes, stirring occasionally, until the beef is fork-tender and the sauce has reached a desirable thickened consistency.
05 - Taste and adjust seasoning as necessary. Garnish generously with fresh chopped cilantro just before serving.
# Expert Hints:
01 -
- This curry transforms everyday beef into something truly extraordinary and deeply comforting.
- It>s the perfect dish for those evenings when you crave a little warmth and a lot of flavor, making your home smell absolutely divine.
02 -
- Never rush the browning of the beef; that deep, caramelized crust is crucial for a rich, complex sauce that will make all the difference.
- Taste and adjust spices *after* the long simmer, as flavors deepen and meld beautifully; what might seem bland early on will blossom with time.
03 -
- If you have time, marinate the beef in a little plain yogurt and ginger-garlic paste overnight for even deeper flavor and exceptional tenderness.
- Always use a heavy-bottomed pot or Dutch oven; it distributes heat more evenly, preventing scorching and ensuring a consistent, gentle simmer.