Coconut Beef Curry


I got lots of interest for the recipe for this tasty and warming winter dish. Coconut Beef Curry. There is no doubt this is best prepared in a slow cooker over a number of hours to ensure the beef is tender and the flavours have developed fully but you can get away with a shorter cooking period (if you buy a tender piece of beef - sirloin/fillet) and leave the pot to sit for a few hours after cooking (this helps the flavours develop fully) so if you get a chance to prepare this dish in the morning or the night before it makes a great flavoursome meal.  


  • A knob of butter
  • 1 large onions,chopped finely
  • 2 garlic cloves, crushed
  • An inch piece of ginger, peeled, grated
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground fenugreek
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • 500grams beef cubed
  • 400ml can coconut milk
  • 2 curry leaves
  • Coriander leaves to garnish



Melt butter in a large saucepan over medium heat. Add onions and saute for for 2 minutes. Add garlic, ginger and spices. Cook and continue stirring for about 5 minutes. Add beef pieces and cook for a few minutes until browned. Add coconut milk, curry leaves, and salt and pepper. Bring to the boil, then cover and reduce heat to low. To ensure tender beef pieces this dish is best slow cooked over 5-6 hours but if you use more tender beef pieces (sirloin or fillet) you can simmer for an hour and a half and leave sit in the pot for as long as you can for flavours to develop. Reheat when ready to serve. Serve in a bowl with a large green salad.