Slow-Cooked Beef Curry with Coconut and Tamarind
Tender beef chunks slowly simmered in a rich coconut and tamarind curry sauce with aromatic spices and fresh herbs. This indian-inspired beef ready in about 170 minutes pairs cut into 1.5-inch cubes beef chuck, coconut oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1.5-inch cubes beef chuck
- 2 tbsp coconut oil
- 1 large, finely chopped onion
- 5, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 tbsp tamarind paste
- 14 oz can coconut milk
- 1 cup beef broth
- 3, torn lime leaves
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large heavy-bottom pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 5 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
- Step 4: Add 2 lbs beef chuck cubes to the pot, browning the meat evenly on all sides for about 8 minutes.
- Step 5: Stir in 2 tbsp tamarind paste, 14 oz coconut milk, and 1 cup beef broth. Add 3 torn lime leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 6: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is tender and the sauce thickens.
- Step 7: Remove lime leaves, garnish with 1/4 cup chopped fresh cilantro, and serve with steamed jasmine rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Curry with Coconut and Tamarind take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Curry with Coconut and Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Curry with Coconut and Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Curry with Coconut and Tamarind for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Curry with Coconut and Tamarind?
Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
