Coconut Beef Curry Food

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COCONUT BEEF CURRY



Coconut Beef Curry image

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Provided by Shuai Wang

Categories     Bon Appétit     Curry     Rice     Coconut     Potato     Ginger     Beef     Dinner

Yield Serves 4

Number Of Ingredients 12

1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
Kosher salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 (13.5-ounce) cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

Steps:

  • Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.
  • Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.
  • Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

COCONUT BEEF CURRY



Coconut Beef Curry image

Make and share this Coconut Beef Curry recipe from Food.com.

Provided by ImPat

Categories     Curries

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
250 g blade steaks (beef oyster trimmed of fat and chopped)
1 teaspoon garam masala
1/2 teaspoon ground turmeric
chili powder (pinch of)
125 ml light coconut milk (1/2 cup)
145 g tomatoes (canned no added salt chopped)
200 g cauliflower (chopped)
100 g green beans (trimmed and diagonally sliced)
100 g yellow squash (quartered)
100 g basmati rice (1/2 cup)

Steps:

  • Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
  • Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
  • Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
  • Meanwhile cook the rice following the packet direction and drain well.
  • Serve the curry with the rice.

BEEF COCONUT CURRY



Beef Coconut Curry image

Make and share this Beef Coconut Curry recipe from Food.com.

Provided by currybunny

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil
1 lb beef rump, sliced thinly (500gm)
1 onion, sliced thinly
2 teaspoons ginger, grated
1 garlic clove, crushed
1/3 cup mild curry paste
1 2/3 cups coconut milk
1 yellow capsicum, sliced thinly
150 g green beans, halved

Steps:

  • Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
  • Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
  • Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.

THAI BEEF COCONUT CURRY



Thai Beef Coconut Curry image

Make and share this Thai Beef Coconut Curry recipe from Food.com.

Provided by Strawbelly

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 -2 tablespoon vegetable oil
2 -4 tablespoons minced fresh ginger
1 -2 tablespoon red curry paste
1 (14 ounce) can unsweetened coconut milk
1/3 cup water
1 stalk lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 tablespoons brown sugar
1 lb beef, cut into bite size strips
chopped green onion

Steps:

  • Brown beef in little bit of the oil.
  • Pepper and salt meat.
  • Set aside.
  • In same large pan saute ginger and garlic.
  • Add the curry paste and saute for another minute, then add the coconut milk, whisk.
  • Now add all other ingredients, except the green onions and whisk.
  • Bring to a slow boil for a few minutes (5-10min), then discard the lemongrass.
  • Add the beef and reheat for a few minutes.
  • Serve over Jasmine rice and top with green onion.

Nutrition Facts : Calories 1023.5, Fat 105.1, SaturatedFat 52.6, Cholesterol 112.4, Sodium 516.2, Carbohydrate 10.8, Fiber 0.1, Sugar 7, Protein 11.8

HOT BEEF & COCONUT CURRY



Hot Beef & Coconut Curry image

My dh & I love Thai curries. This one is very special. Hope that you will enjoy this delicious dish as much as we do. Another flavorful dish that is quick and very easy to make.

Provided by Baby Kato

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups milk, coconut
3 tablespoons curry paste, red, thai
2 garlic cloves, crushed
1 lb steak, braising, cut 3/4-inch chunks
2 kaffir lime leaves, fresh (I use frozen when I can't get fresh)
3 tablespoons lime juice, fresh squeezed
2 tablespoons fish sauce
1 chili, red, large, fresh, seeded and sliced thinly
1/2 teaspoon turmeric, ground
1/4 teaspoon salt, sea
1/2 teaspoon pepper, black
2 tablespoons basil, fresh, chopped
2 tablespoons cilantro, fresh, chopped
1/3 cup coconut, toasted, shredded (garnish)
4 cups rice, steamed

Steps:

  • Bring the coconut milk to boil, in a large pan.
  • Lower the heat and simmer for 10 minutes, or until it has thickened.
  • Now stir in the curry paste and garlic, simmer 5 minutes.
  • Add the beef to the pan and bring to a boil, stirring constantly.
  • Lower the heat add the lime leaves, juice, fish sauce, chili, turmeric and salt.
  • Cover the pan and simmer 25 minutes.
  • Please add a little water if the sauce looks dry.
  • Lastly you will add the basil and cilantro, taste and season with salt and pepper if you desire.
  • Garnish with the toasted coconut and serve with steamed rice.

INDIAN-STYLE BEEF CURRY WITH COCONUT MILK



Indian-Style Beef Curry With Coconut Milk image

From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday.

Provided by mjerusha

Categories     Curries

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs filet of beef or 1 1/2 lbs sirloin, cut into 1/2-inch strips
2 garlic cloves
2 tablespoons grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/4 cup oil
1 1/2 cups onions, cut julienne style
1 1/2 cups red bell peppers, cut into strips
1 tablespoon curry powder
2 cups coconut milk
1/3 cup chopped cilantro (garnish)

Steps:

  • Cut the meat, onions and peppers.
  • Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
  • Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
  • Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
  • Add curry powder and meat to the onion and peppers in the skillet; stir well.
  • Add coconut milk and heat til warm; add salt and pepper to taste.
  • Garnish with cilantro; Serve over rice.

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2016-08-16 Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until …
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  • Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
  • Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
  • Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.


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