Beef curry with coconut rice

Full of flavour!

  • 1 hr 30 mins cooking
  • Serves 6
  • Print
This fragrant and delicious curry is full of snake beans, fresh herbs and spices and served with coconut rice and a crisp coconut and peanut topping.
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Coconut rice
  • 1 3/4 cup jasmine rice
  • 400 millilitre canned coconut cream
  • 1/2 teaspoon ground turmeric
  • 1 1/4 cup (310ml) water
Crisp coconut and peanut topping
  • 2 tablespoon peanut oil
  • 2 clove garlic, crushed
  • 4 green onions, chopped
  • 3 cup flaked coconut
  • 2 tablespoon brown sugar
  • 1/2 cup (150g) tamarind concentrate
  • 10 centimetre stalk fresh lemon grass (20g), chopped finely
  • 1 cup (140g) roasted unsalted peanuts
Beef curry with coconut rice
  • 2 tablespoon peanut oil
  • 800 gram beef strips
  • 1 onion, chopped finely
  • 3 clove garlic, crushed
  • 1 fresh long red chilli, seeded, finely chopped
  • 10 centimetre stalk fresh lemongrass (20g), chopped finely
  • 1 star anise
  • 1 cinnamon stick, halved
  • 4 cardamom pods, bruised
  • 350 gram snake beans, cut in 4cm lengths
  • 2 tablespoon ground bean sauce
  • 2 tablespoon fish sauce
  • 1/2 cup fresh coriander leaves


Beef curry with coconut rice
  • 1
    Make coconut rice; soak rice in cold water for 30 minutes. Drain; rinse until water runs clear. Place rice in a medium saucepan with coconut cream, turmeric and the water; bring to the boil, stirring occasionally. Reduce heat to low; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; stand, covered, 5 minutes.
  • 2
    Meanwhile, make crisp coconut and peanut topping. Preheat oven to 150°C/300°F. Heat oil in a wok over medium heat; stir-fry remaining ingredients, tossing continuously, for 15 minutes or until browned lightly. Transfer mixture to an oven tray; roast 20 minutes or until mixture has dried.
  • 3
    Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
  • 4
    Heat remaining oil in a wok; stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry for 3 minutes or until beans are almost tender. Return beef to wok with sauces; stir-fry until heated through. Remove from heat; stir in coriander.
  • 5
    Stir three-quarters of the topping mixture through the rice; scatter remaining topping over curry. Serve curry with rice.


The crisp coconut and peanut topping, known as serundeng, is usually sprinkled over a hot dish just as it's served, much like an Italian gremolata, to add a delicious and textual element.

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