Seed Oil Free Classic Coconut Beef Curry
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 25 min
4.6(26)
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Learn more →Ingredients
4 servings
- 2 lb beef chuck, cut into 1 ½-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium beef broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- steamed jasmine rice, for serving
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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