Coconut Beef Curry Stew Recipe

Coconut Beef Curry Stew Recipe


  • 1 1/2lbs beef chuck cut into 1 1/2-inch pieces
  • Salt
  • 2tbsp vegetable oil
  • 2tbsp butter (salted or unsalted)
  • 1white onion medium, thinly sliced
  • 4garlic cloves finely chopped
  • 1tbsp ginger peeled, finely chopped or paste
  • 3tbsp curry powder
  • 2bay leaves
  • 2 5-ozcans unsweetened coconut milk
  • 2lbs Yukon Gold potatoes peeled, cut into 2-inch pieces


  • 1Fresno chiles sliced thin or jalapeno
  • Cilantro
  • Lime wedges



  1. Season beef all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
  2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
  3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
  4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
  5. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.