Maya Sari
I am very fond of trying different cuisines and exploring tastes worldwide.
However, Asian cuisine has my heart. Many of my Asian friends recommended beef curry to me.
When I first tried making beef curry coconut milk, amazing aromas, including spices, that permeated the air.
If I could, I would definitely go back to try this dish for the first time!
It resembled embarking on a culinary journey.
I had yet to learn that this beef curry coconut milk dish, which combines traditional and modern cooking methods, would quickly become my favorite. The greatest thing, though?
On the second day, the curry was even more delicious!
Let’s get to know more about it and how to make the best Beef Curry!
Don’t forget to check out my top favorite recipes:
Beef Curry
With every mouthwatering taste, this Beef Curry Coconut Milk dish transports you to Asia’s heart like a flavor feast. Imagine a perfectly cooked, tender beef that melts in your mouth while retaining all of the juicy flavors.
It’s like a tiny, caramelized edge celebration, providing a fantastic depth of flavor which is very unique.
This curry is an absolute masterpiece, so there shouldn’t be any compromises.
The meat and potatoes are enveloped in the creamy coconut milk magic, which melds with them in a way that feels like a warm hug on a chilly night.
The flavors enjoy a little party as it rests, making it even better for delicious supper.
Exploring Curry Types
Let’s take a moment to ponder the incredible world of curries before moving on to the recipe.
A curry is more than simply food; it’s like a picture of many locations, civilizations, and culinary techniques.
Curry originated in India, where it is a common ingredient in many cuisines that are then made with additional meats, veggies, or lentils. Each location has its own distinct curry recipe and cooking method.
Think about Thai curry; its flavors are distinct from those of Indian curry. Similarly, Chinese curry also has a unique taste of its own. And there is our beef curry with coconut milk. It’s like receiving a hug from all the delicious Asian cuisines available. The trick?
Just a coconut-based gravy that highlights the greatest flavors!
It is the reason why so many Asian cuisines taste so amazing.
The Spices
A curry’s blend of spices would only be complete with it. Every color in the world of curries has a tale to tell:
- Red curry: Made with red chilies, the temperature varies depending on the locale. The presence of chilies is responsible for the intense flavor of my particular favorite, the Thai red curry paste.
- Yellow Curry: The mysterious turmeric is responsible for the vibrant yellow color of yellow curry. This component transforms a simple dish into a culinary beauty.
- Green Curry: This curry is a vivid green and credits green chilies as its inspiration. Indian and Asian cuisines may utilize different kinds of chilies, contributing to their varied flavors.
Time Required
To make this dish, you need almost 1 hour and 10 minutes.
Don’t rush the cooking process. The mentioned time is necessary to mix all flavors to give their authentic taste.
Conclusion
Each mouthful of Beef Curry Coconut Milk transforms flavors into tales, fuses innovation with tradition, and gives comfort a whole new meaning.
It’s not just a dish but a ticket to a world of flavors.
Let your taste buds explore, enjoy each meal, and make memories that will stay long beyond the final bite. Have fun!
Beef Curry Coconut Milk
Ingredients
- 2/3 tbsp vegetable oil
- 2 tbsp butter
- 1 kg beef chuck, cut into 1/2-inch pieces
- 1 medium white onion thinly sliced
- 2 bay leaves
- 2 curry leaves, you can skip them if you don’t have it
- 4 cloves of garlic
- Fresh ginger, peeled and chopped
- 3 tbsp curry powder
- 1 cup thick coconut milk
- 1 cup water
- 1/2 tsp salt, more if desired
- 1/2 tsp sugar, if you do not like it (not necessary)
- 1 tsp chicken powder
Toppings
- 1 fresh chili sliced thin
- Fresh coriander [ cilantro] leaves, chopped
- Lemon wedges. to garnish
- Sesame seed. to garnish
Instructions
- Heat 2 tbsp oil in a large frying pan over high heat. Fry beef for 8/10 minutes until browned. Remove from pan. Set aside.
- Reduce heat to medium-high. Add 2 tbsp butter to the pan. Add onion. sauté, stirring occasionally, for 2/3 minutes or until onions are browned.
- Add garlic, ginger, curry leaves, curry powder and bay leaves. sauté, stirring, for a minute or until fragrant. sauté, stirring, for a minute.
- A dd brown Beef and Pour in water. Cook until boiling.Add coconut milk. Season with salt and sugar to taste. Stir to combine. simmer for 2/3 minutes.
- Add potatoes, cover and cook for 1 hour with low heat or until beef is tender. Stir occasionally and add water if needed.
- Serve over rice or paratha, topped with coriander or cilantro leaves; I prefer coriander leaves to have a solid taste. Sliced chili and lime wedges.
