I Appreciate How The Slow Braising Process Transforms Simple Ingredients Into Something Rich And Luxurious. The Beef Becomes Melt-In-My-Mouth Tender While The Coconut Milk Softens And Rounds Out The Spices. I Like That The Tomato Paste Adds Depth And Balance Without Overpowering The Dish. This Curry Is Perfect For Relaxed Weekends, Family Dinners, Or Anytime I Want A Hearty, Flavor-Packed Meal That Feels Special.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
2.5 Lbs Beef Chuck, Cut Into Large Chunks 2 Tablespoons Vegetable Oil 1 Large Onion, Sliced 4 Cloves Garlic, Minced 1 Tablespoon Fresh Ginger, Grated 2 Tablespoons Curry Powder 1 Teaspoon Ground Cumin ½ Teaspoon Ground Cinnamon ¼ Teaspoon Chili Flakes (Optional) 1 Tablespoon Tomato Paste 1 Can (13.5 Oz) Full-Fat Coconut Milk 1 Cup Beef Broth Salt And Black Pepper, To Taste Fresh Cilantro, For Garnish Cooked Basmati Rice, For Serving Garlic Naan, For Serving
Directions
I Start By Heating The Vegetable Oil In A Large Dutch Oven Or Deep Skillet Over Medium-High Heat. I Brown The Beef In Batches, Making Sure Not To Overcrowd The Pot. Once A Deep Golden Crust Forms On All Sides, I Remove The Beef And Set It Aside.
Next, I Lower The Heat To Medium And Add The Sliced Onions To The Same Pot. I Cook Them For About 6 To 8 Minutes Until They Become Soft, Lightly Golden, And Slightly Caramelized.
I Stir In The Minced Garlic And Grated Ginger, Cooking For About 30 Seconds Until Fragrant. Then I Add The Curry Powder, Cumin, Cinnamon, Chili Flakes If Using, And Tomato Paste. I Cook Everything For About 2 Minutes, Stirring Constantly So The Spices Bloom And Coat The Onions Evenly.
I Return The Browned Beef To The Pot And Pour In The Coconut Milk And Beef Broth. I Stir Gently To Combine And Bring The Mixture To A Gentle Simmer, Making Sure The Beef Is Mostly Submerged.
I Cover The Pot, Reduce The Heat To Low, And Let The Curry Braise Gently For About 2½ To 3 Hours. I Stir Occasionally To Prevent Sticking. Over Time, The Beef Becomes Incredibly Tender And The Sauce Thickens Naturally.
During The Last 15 Minutes Of Cooking, I Remove The Lid To Allow The Sauce To Reduce Slightly And Concentrate In Flavor. I Taste And Adjust With Salt And Black Pepper As Needed.
Finally, I Serve The Curry Hot Over Steamed Basmati Rice With Warm Garlic Naan On The Side. I Finish With A Generous Sprinkle Of Fresh Chopped Cilantro For Brightness.
Servings And Timing
This Recipe Makes 6 Servings. Prep Time: 20 Minutes Cook Time: 2 Hours 45 Minutes Total Time: 3 Hours 5 Minutes
Calories: About 520 Kcal Per Serving
Variations
I Sometimes Add Diced Potatoes Or Carrots For Extra Hearty Texture. If I Want More Heat, I Increase The Chili Flakes Or Add Fresh Chili Peppers. For A Slightly Sweeter Note, I Stir In A Small Spoonful Of Brown Sugar. I Also Enjoy Adding A Squeeze Of Fresh Lime Juice Before Serving For Extra Brightness.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days. The Flavors Deepen Even More Overnight, Which I Really Enjoy. To Reheat, I Warm It Gently On The Stovetop Over Low Heat, Adding A Splash Of Broth Or Water If The Sauce Has Thickened Too Much. I Can Also Freeze It For Up To 3 Months And Thaw Overnight In The Refrigerator Before Reheating.
FAQs
Can I Make This Curry In Advance?
I Often Make It A Day Ahead Because The Flavors Develop Even More As It Rests In The Refrigerator.
Can I Use A Different Cut Of Beef?
I Prefer Beef Chuck For Its Marbling And Tender Texture After Slow Cooking, But I Can Also Use Brisket Or Stewing Beef.
Can I Make It Spicier?
I Increase The Chili Flakes Or Add Fresh Chopped Chilies To Boost The Heat Level.
What If I Do Not Have Coconut Milk?
I Can Substitute Heavy Cream For Richness, Though The Flavor Will Be Slightly Different.
Can I Cook This In The Oven?
I Braise It In A Covered Dutch Oven At 325°F For About 2½ To 3 Hours Until The Beef Is Tender.
Conclusion
I Love How This Coconut-Braised Spiced Beef Curry Delivers Rich, Aromatic Flavor With Every Bite. The Tender Beef, Creamy Coconut Sauce, And Warm Spices Create A Dish That Feels Both Comforting And Special. Whenever I Serve It With Steamed Rice And Garlic Naan, It Quickly Becomes The Centerpiece Of A Memorable Meal.
Coconut-Braised Spiced Beef Curry with Garlic Naan is a rich and aromatic slow cooked dinner made with tender beef chuck, creamy coconut milk, and warm spices. This comforting homemade curry recipe is perfect for cozy weekends, family gatherings, and restaurant quality meals at home.
Author:Sarah
Prep Time:20 minutes
Cook Time:2 hours 45 minutes
Total Time:3 hours 5 minutes
Yield:6 servings
Category:Main Course
Method:Slow Braising
Cuisine:Indian-Inspired
Ingredients
2.5 lbs beef chuck, cut into large chunks
2 tablespoons vegetable oil
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon chili flakes (optional)
1 tablespoon tomato paste
1 can (13.5 oz) full-fat coconut milk
1 cup beef broth
Salt and black pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice, for serving
Garlic naan, for serving
Instructions
Brown the Beef:
Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef chunks in batches until deeply golden on all sides. Remove and set aside.
Cook the Onions:
Reduce heat to medium. Add sliced onions and cook for 6–8 minutes until soft and lightly caramelized.
Add Aromatics & Spices:
Stir in garlic and ginger; cook for 30 seconds until fragrant. Add curry powder, cumin, cinnamon, chili flakes, and tomato paste. Cook for 2 minutes, stirring to bloom the spices.
Build the Sauce:
Return beef to the pot. Pour in coconut milk and beef broth. Stir gently and bring to a gentle simmer.
Slow Braise:
Cover and cook on low heat for 2½–3 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
Reduce & Season:
Remove lid during the final 15 minutes to allow sauce to reduce slightly. Season with salt and black pepper to taste.
Serve:
Spoon over steamed basmati rice and serve with warm garlic naan. Garnish with fresh chopped cilantro.
Notes
This curry tastes even better the next day as flavors deepen.
Allow the curry to rest for 10 minutes before serving for thicker sauce.
For added heat, increase chili flakes or add diced fresh chili.
Store in the refrigerator up to 4 days; freezes well for up to 3 months.
Pair with cucumber salad or yogurt raita for balance.
