I love how this curry is simple to prepare yet delivers such incredible depth of flavor. The beef becomes melt-in-your-mouth tender, and the rich coconut base creates a silky sauce that’s both savory and slightly sweet. It’s the kind of dish that gets even better the next day, and it’s flexible enough to adjust to any spice preference. Served over jasmine rice with a sprinkle of peanuts or Thai basil, it’s pure comfort in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil or neutral-flavoured oil 1.2 kg (2 lb 10 oz) beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces 1 lemongrass stalk, finely chopped (optional) 1 brown onion, finely diced 1 tbsp freshly minced ginger 1 tbsp freshly minced garlic ½ cup (115 g) yellow curry paste (see note 1) 600 ml (20½ fl oz) canned coconut milk (see note 2) 1 tbsp brown sugar 2 tbsp soy sauce or tamari Juice of 1 lime
TO SERVE Steamed jasmine rice Lime wedges Roasted, crushed peanuts or crushed papadums ½ bunch Thai basil, leaves picked (optional) Freshly sliced bird’s eye chilli (optional)
Directions
I start by heating the oil in a large, heavy-based frying pan over medium–high heat.
I brown the beef in batches for about 4–5 minutes, turning regularly until it’s evenly colored. Once done, I set the beef aside on a plate.
In the same pan, I add lemongrass, onion, ginger, and garlic, cooking for 2–3 minutes until fragrant.
I stir in the curry paste and cook for about 30 seconds to release its aroma.
I add the coconut milk, brown sugar, and soy sauce, then return the beef to the pan. I stir everything together and bring it to a gentle simmer.
I reduce the heat to low, cover, and let it cook for 2 hours, checking halfway through to make sure the sauce isn’t catching on the bottom. If needed, I add about ½ cup (125 ml) of water.
When the beef is tender enough to break apart easily, I uncover the pan, increase the heat to medium–high, and simmer for another 15 minutes to thicken the sauce.
I remove the curry from the heat and stir in the lime juice just before serving.
I serve the curry over steamed jasmine rice and top it with crushed peanuts, fresh basil, and chilli if I’m in the mood for spice.
I sometimes switch the yellow curry paste for red or green curry paste when I want a different flavor profile. For a milder curry, I reduce the amount of paste or use coconut cream for a richer, smoother sauce. When I’m cooking for a vegetarian crowd, I replace the beef with chunks of tofu or vegetables like pumpkin and sweet potato — they soak up the sauce beautifully.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as it sits. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water to loosen the sauce. It also freezes well — I freeze portions for up to 3 months and thaw them overnight in the fridge before reheating.
FAQs
Can I make this in a slow cooker?
Yes, I brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
What cut of beef works best?
I like to use chuck steak because it becomes incredibly tender when slow-cooked.
Can I make it dairy-free?
It already is — coconut milk replaces any need for dairy in this dish.
How can I make it spicier?
I add extra curry paste or a few sliced chillies while simmering for more heat.
Can I use light coconut milk?
Yes, but I prefer full-fat coconut milk for a richer texture and deeper flavor.
What if I don’t have lemongrass?
I skip it or add a little lime zest or kaffir lime leaf for a similar aroma.
How do I thicken the sauce?
I let it simmer uncovered at the end until it reaches my desired consistency.
Can I add vegetables?
Absolutely. I sometimes toss in carrots, bell peppers, or green beans during the last 30 minutes of cooking.
Can I make it ahead of time?
Yes, it tastes even better the next day, making it perfect for meal prep.
What can I serve it with besides rice?
I like pairing it with naan, roti, or even couscous for a fun twist.
Conclusion
I love how this Slow-cooked Coconut Beef Curry brings comfort and warmth to the table with minimal effort. The slow simmering transforms the beef into something beautifully tender, while the coconut and spices create a sauce that’s full of depth and richness. It’s the kind of dish I make when I want something that feels indulgent yet homey — and it never disappoints.
A rich and comforting slow-cooked coconut beef curry featuring tender chunks of beef simmered in a fragrant yellow curry sauce with lemongrass, ginger, and lime. The slow cooking infuses every bite with deep, aromatic flavors for a hearty and satisfying meal.
Total Time:2 hours 40 minutes
Yield:6 servings
Ingredients
2 tbsp olive oil or neutral-flavoured oil
1.2 kg (2 lb 10 oz) beef chuck steak, cut into 4 cm (1½ inch) pieces
1 lemongrass stalk, finely chopped (optional)
1 brown onion, finely diced
1 tbsp freshly minced ginger
1 tbsp freshly minced garlic
½ cup (115 g) yellow curry paste
600 ml (20½ fl oz) canned coconut milk
1 tbsp brown sugar
2 tbsp soy sauce or tamari
Juice of 1 lime
Steamed jasmine rice, for serving
Lime wedges, for serving
Roasted, crushed peanuts or crushed papadums, for garnish
½ bunch Thai basil, leaves picked (optional)
Freshly sliced bird’s eye chilli (optional)
Instructions
Heat the oil in a large, heavy-based frying pan over medium–high heat.
Brown the beef in batches for about 4–5 minutes, turning regularly until evenly colored. Set aside.
In the same pan, add lemongrass, onion, ginger, and garlic. Cook for 2–3 minutes until fragrant.
Stir in the curry paste and cook for 30 seconds to release its aroma.
Add coconut milk, brown sugar, and soy sauce, then return the beef to the pan. Stir well and bring to a gentle simmer.
Reduce heat to low, cover, and cook for 2 hours, stirring occasionally and adding ½ cup (125 ml) water if needed to prevent sticking.
When the beef is tender, uncover and simmer for an additional 15 minutes to thicken the sauce.
Remove from heat and stir in lime juice.
Serve over steamed jasmine rice and garnish with crushed peanuts, Thai basil, and chilli if desired.
Notes
Beef chuck or any braising cut works best for this slow-cooked curry.
For a spicier version, add extra curry paste or sliced fresh chillies.
Substitute yellow curry paste with red or green curry paste for variation.
This curry tastes even better the next day as the flavors develop further.
Freezes well for up to 3 months — thaw overnight and reheat gently before serving.
