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Slow-cooked Coconut Beef Curry

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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

  1. Heat the oil in a large, heavy-based frying pan over medium–high heat.
  2. Brown the beef in batches for about 4–5 minutes, turning regularly until evenly colored. Set aside.
  3. In the same pan, add lemongrass, onion, ginger, and garlic. Cook for 2–3 minutes until fragrant.
  4. Stir in the curry paste and cook for 30 seconds to release its aroma.
  5. Add coconut milk, brown sugar, and soy sauce, then return the beef to the pan. Stir well and bring to a gentle simmer.
  6. Reduce heat to low, cover, and cook for 2 hours, stirring occasionally and adding ½ cup (125 ml) water if needed to prevent sticking.
  7. When the beef is tender, uncover and simmer for an additional 15 minutes to thicken the sauce.
  8. Remove from heat and stir in lime juice.
  9. 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.

  • Author: Chloe Mae
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Thai
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl (1/6 of recipe)
  • Calories: 560
  • Sugar: 7g
  • Sodium: 900mg
  • Fat: 38g
  • Saturated Fat: 20g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 130mg

Find it online: https://simpledishrecipe.com/slow-cooked-coconut-beef-curry/