Dinner: Coconut Beef Curry

Recipe by Shuai Wang There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Ingredients

1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
Kosher salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 (13.5-ounce) cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

Instructions

Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 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, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25 –35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

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