Name: Coconut Beef Curry
Cook time: 1 hour 10 minutes
Total time: 1 hour 45 minutes
Yield: Serves 4
Ingredients: 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces; Kosher salt; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1/2 large white onion, thinly sliced; 4 garlic cloves, finely chopped; 1 tablespoon finely chopped peeled ginger; 3 tablespoons curry powder, preferably Indian; 2 bay leaves; 2 (13.5-ounce) cans unsweetened coconut milk; 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

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There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Recipe information

Total Time
1 hour 45 minutes
Yield
Serves 4

Ingredients

1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces

Kosher salt

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1/2 large white onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon finely chopped peeled ginger

3 tablespoons curry powder, preferably Indian

2 bay leaves

2 (13.5-ounce) cans unsweetened coconut milk

2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

Preparation

Step 1
Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
Step 2
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
Step 3
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

TagsCurry Stew Soup/Stew Beef Chuck Beef Meat Coconut Milk Yukon Gold Potato Potato Root Vegetable Vegetable Main Dinner Gluten Free Sear Simmer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes

77 Ways to Use a Can of Coconut Milk

46 Hearty Meat Stews to Warm You Up

The Coziest Beef Stews