Spicy Beef Curry with Coconut Milk
A rich, aromatic Indian curry featuring tender beef simmered in a creamy coconut milk sauce with warm spices and fresh tomatoes. This indian-inspired beef ready in about 100 minutes pairs cut into 1/2-inch cubes beef chuck, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
- 1.2 lbs, cut into 1/2-inch cubes beef chuck
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 2 medium, diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.2 lbs beef chuck cubes and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
- Step 2: Add 1 large finely chopped onion and cook for 5 minutes until golden. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 diced medium tomatoes and cook for 3 minutes until softened. Stir in 2 tsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp chili powder, 1 tsp salt, and 1 tsp sugar. Cook for 1 minute to toast spices.
- Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
- Step 5: Taste and adjust seasoning. Remove from heat and serve hot over steamed rice, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Beef Curry with Coconut Milk take to make?
Total time is about 100 minutes (25 min prep + 75 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 Spicy Beef Curry with Coconut Milk?
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 large, finely chopped onion from drying out.
Can I substitute ingredients in Spicy Beef Curry with Coconut Milk?
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 Spicy Beef Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Beef Curry with Coconut Milk?
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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
