Coconut Beef Curry
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tbsps
Unsalted Butter1 large
White Onion (thinly sliced)3 tbsps
Curry Powder (preferably indian)Directions:
1
Season beef generously with salt
2
Heat oil in a large heavy pot over medium-high
3
Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes
4
Transfer to a plate
5
Pour off all but 1 Tbsp
6
Fat from pot
7
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
8
Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes
9
Stir in bay leaves, coconut milk, and 1 cup water
10
Return beef to pot
11
Season with salt and bring to a simmer
12
Cook, partially covered, until beef is just fork-tender, 30–35 minutes
13
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes
14
Thin with water if needed; season with salt
15
Serve over rice, topped with cilantro, chile, and lime wedges
16
Season beef generously with salt
17
Heat oil in a large heavy pot over medium-high
18
Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes
19
Transfer to a plate
20
Pour off all but 1 Tbsp
21
Fat from pot
22
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
23
Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes
24
Stir in bay leaves, coconut milk, and 1 cup water
25
Return beef to pot
26
Season with salt and bring to a simmer
27
Cook, partially covered, until beef is just fork-tender, 30–35 minutes
28
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes
29
Thin with water if needed; season with salt
30
Serve over rice, topped with cilantro, chile, and lime wedges