Coconut beef curry is up for today’s recipe. By the way, happy new month to all my amazing blog visitors! May Almighty God grant all your heart desires. So, back to the coconut beef curry, this is a very simple recipe which I added a few vegetables to. You can add more or take it off totally, it all depends on what you want.
This is one of the ways I love to prepare my coconut beef curry, as other foods building flavors are very important and I make sure my dishes don’t lack flavors.
You might want to try;
- 1.5 Pounds Beef (beef chuck, stir fry or choice)
- 1 Can Unsweetened coconut milk
- 2 Pieces Russet potato/Irish (or yukon)
- 2 Bell peppers (any color of your choice); cut into chucks
- 1 Onion (cut into chunks)
- 1 Big Fresh Tomato (cut into chunks)
- 3 Tablespoons Curry
- 2 Cloves Garlic (minced)
- 1 Tablespoon Fresh ginger (minced)
- 1.5 Tablespoons Oil (your choice)
- 1/2-1 Cup Broth/water
Clean the beef and season with salt and pepper
Heat the oil in a large skillet/pot over medium-high heat and brown the beef on both sides. If you’re using a small pot/skillet work in batches if you overcrowd the pan the beef will steam and not brown, and you want color on the beef. Remove and set aside. About 5 minutes.
I didn’t have much of oil in the pan but if you have more than about 1 teaspoon of oil drain it, then add butter, garlic, ginger, onion, bell pepper and continues to cook until the onion is soft about 5 minutes on medium-low heat.
Add curry and continue to cook for 2 minutes more. stir as you cook. Pour coconut milk, broth/water, beef, potato (peeled and cut into chunks) and season with salt and pepper.
Continue to cook for about 30 minutes or until the beef and potato are fork tender.
If the sauce is too thick add more broth/beef. Taste and readjust seasoning if necessary.
Serve with rice, couscous, or spaghetti and garnish with cilantro if desired. Enjoy!
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