Beef Curry Recipe

This Beef Curry is a rich and aromatic recipe, which is made with coconut milk and lemongrass. It’s the ultimate comfort food recipe, perfect for a relaxed weekend supper.

Beef Curry Ingredients

• 20 small red shallots, thinly sliced
• 6 garlic cloves, peeled
• 8 long, fresh red chillies, deseeded
• 1 tbsp ground turmeric
• 15g fresh turmeric, peeled and roughly chopped
• 40g fresh ginger, peeled and roughly chopped
• 15g fresh galangal, peeled and roughly chopped
• 30g tamarind paste
• 4 tbsp vegetable oil
• 2 lemongrass stalks, tough outer leaves removed, roughly chopped
• 4 lime leaves, roughly torn
• 1kg beef topside, trimmed and cut into 4cm pieces
• 500ml coconut milk
• Boiled rice, to serve
• Fried crispy shallots, to serve
• 1 small red chilli, deseeded and thinly sliced, to serve

How To Make Beef Curry

1. Make the spice paste: In the bowl of a food processor, combine the shallots, garlic, deseeded chillies, ground turmeric, fresh turmeric, ginger, galangal, and tamarind. Blitz until it forms a rough paste.
2. Fry the aromatics: Heat the vegetable oil in a large pan over a medium heat. Stir in the spice paste, the chopped lemongrass, and the torn kaffir lime leaves. Season with sea salt and black pepper and cook for 5 minutes, stirring.
3. Brown the beef: Add the beef pieces to the pan and cook for 10 minutes, stirring to make sure the meat is coated in the paste and begins to brown.
4. Simmer the curry: Stir in the coconut milk, then put the lid on the pan and simmer over a low heat for 1 to 1 ½ hours, or until the meat is tender and the sauce has thickened.
5. Garnish and serve: Deseed and thinly slice the remaining red chilli. Scatter it over the finished curry and serve immediately with boiled rice and a sprinkle of crispy shallots.

Recipe Tips

• How to control the spice level? The heat in this curry comes from the fresh red chillies. The recipe calls for deseeding them, which removes most of the heat. For a milder curry, use fewer chillies. For a spicier curry, leave some of the seeds in the spice paste.
• Can I make this ahead of time? Absolutely. Curries are a perfect make-ahead dish as the flavors will continue to develop and deepen overnight. Simply store it in the fridge and reheat gently on the stove.
• What’s the best beef for a curry? The recipe calls for topside, but any good stewing beef like chuck, brisket, or shin will work beautifully. These tougher cuts become incredibly tender after the long, slow simmer.
• Can I make this in a slow cooker? Yes. Follow the steps to make the paste and brown the beef on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beef is tender.

What To Serve With Beef Curry

This rich and fragrant curry is a complete meal with rice, but it’s also delicious with:

• Warm naan or roti bread for dipping
• A cooling cucumber and mint raita
• A simple side of steamed green beans
• A spoonful of mango chutney

How To Store Beef Curry

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: This curry freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Curry Nutrition Facts

• Serving Size: 1 serving
• Calories: 650 kcal
• Fat: 40g
• Carbohydrates: 25g
• Protein: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gluten-Free Beef Lasagne Recipe
• Bloody Mary Beef Recipe
• Roast Forerib of Beef with Garlic & Rosemary Recipe