Coconut Beef Curry
Published Sept. 9, 2025
- Total Time
- About 2 hours 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 2 hours
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon whole black peppercorns
- 1tablespoon coriander seeds
- 2teaspoons cumin seeds
- 1teaspoon fennel seeds
- 1teaspoon poppyseeds
- 5green cardamom pods
- 12cloves
- 2whole star anise
- 3whole dried red chiles (preferably dundicut chiles)
- 8 to 10fresh curry leaves
- ¼cup dried unsweetened grated coconut
- 4tablespoons sesame, canola or another neutral oil
- 1teaspoon black mustard seeds
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 1large red onion, finely chopped
- Fine sea salt
- 2tablespoons ground coriander
- 1tablespoon ground cumin
- 1tablespoon Kashmiri or other red chile powder
- 1teaspoon ground turmeric
- 2green bird’s-eye chiles, stems removed and split
- 2plum tomatoes, chopped
- 1¼pounds boneless beef chuck or boneless short ribs, cut into 1-inch pieces
- 1medium potato (optional), such as Yukon Gold, cubed into 1-inch pieces
- 1(13-ounce) can unsweetened coconut milk
- Paratha, basmati rice or roti, for serving
For the Masala Paste
For the Curry
Nutritional analysis per serving (4 servings)
693 calories; 47 grams fat; 24 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 38 grams protein; 1009 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the masala paste: Heat a medium fry pan on high heat for 1 to 2 minutes, until it is scalding hot. Add the peppercorns, coriander, cumin, fennel, poppyseeds, cardamom, cloves, star anise and chile. Reduce the heat to medium, and cook, stirring frequently and reducing the heat more if the spices begin to smoke, until the seeds start to sputter and pop, about 5 minutes. Add curry leaves and coconut; continue to cook, stirring, for about 15 seconds, until the spices release an earthy, warm and smoky fragrance and the coconut darkens in color.
- Step 2
Transfer the spice mixture to a blender. Add ¼ cup water and pulse for 2 to 3 minutes, until a smooth paste forms. To help the spice mixture blend more easily, scrape down the sides a couple times between pulses, and add up to ¼ cup more water if needed. Set aside.
- Step 3
Make the curry: Heat oil in a Dutch oven or other heavy-bottomed pot on medium-high heat for 1 to 2 minutes, until the oil starts to shimmer. Add mustard seeds and let them sputter briefly. (A pan lid is helpful to shield you from any spatter.) Add ginger and garlic and stir, then immediately add onion and a pinch of salt and stir again. Cook, stirring occasionally, until the onion starts to soften and turn golden, about 15 minutes.
- Step 4
Stir in coriander, cumin, red chile powder, turmeric and green chile, and cook, stirring often, for 5 minutes more, lowering the heat if the mixture begins to smoke. Stir in a splash of water if the mixture starts to stick.
- Step 5
Reduce the heat to medium. Stir in tomatoes and continue to cook, stirring occasionally, until the tomatoes have broken down and the oil starts to separate from the jammy mixture, 10 to 15 minutes, adding a splash of water any time the mixture starts sticking to the pot. Stir in the masala paste, then add beef and stir so it’s thoroughly coated with the masala. Stir in 1 cup water and cook at a low simmer for 40 to 50 minutes, until the liquid has reduced by half. (Feel free to add up to ¾ cup more water as it cooks, depending on how saucy you like your curry.)
- Step 6
Add half of the coconut milk, bring to a simmer and cook for another 20 minutes. Add the potatoes, if using, bring to a simmer and continue to cook for another 20 minutes, until the beef and potatoes are tender. Stir in the remaining coconut milk and warm through, then taste and add more salt if needed. Serve with paratha, rice or roti.
Private Notes
Comments
For an Indian-style (non-Hindu, of course) curry such as this, the poppy seeds should be white rather than the black ones used in European cooking. They serve primarily as a thickener.
@John McKaigney - Edmonton, Alberta, Canada add the beef in step 5
Hi, we are just making this really interesting curry right now BUT the recipe fails to tell us when to start cooking the beef ! Is it in step 5?? Is it in step 4 after the brief cooking of the spice mix ?? Very Very confusing !!!
We really liked the complex flavor and warmth of the heat in this dish, and I enjoyed NOT having to brown the meat first. Most of cooking time is hands off. The only sub I made was for the dundicut and bird’s-eye chiles. We had so many fresh Serranos on hand that I de-seeded six and added them when the bird’s-eyes were to go in; the dish was not too spicy. As others suggested, I buy fresh curry leaves (and lime leaves) and chuck the package in the freezer, replacing them every 3 months or so.
I tasted the garam masala spice paste and it was so spicy I only used half in the curry. In the future I would use less of the dried red chiles so I could use more of the paste. The curry ended up tasting very earthy and plain for me. I added several teaspoons of fish sauce and the juice from one lime and seasoned with salt and that saved the dish for me.
As a decades-long fan and cook of Malaysian-style Beef Rendang, this is a dish whose purpose I recognize and look forward to making.