Coconut beef curry

Perfect for dinner tonight.

  • 2 hrs cooking
  • Serves 8
  • Print
This rich slow cooked beef curry gets its flavour from a fragrant Thai yellow curry paste and coconut milk. Season with lime and basil leaves.
Looking for more beef curry recipes?


  • 1 tablespoon olive oil
  • 2 kg blade steak or gravy beef, excess fat trimmed, cut into 4cm pieces
  • ¼ cup (75g) thai yellow curry paste
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • 400 ml can coconut milk
  • 2 cups (500ml) beef stock
  • 2 onions (300g), cut into thin wedges
  • 2 fresh kaffir lime leaves
  • 8 fresh curry leaves
  • 2 tablespoons fish sauce
  • 2 tablespoons grated palm sugar
  • 2 tablespoons finely chopped peanuts, roasted
  • 1 fresh long red chilli, sliced thinly
  • fresh thai basil leaves and lime wedges, to serve


  • 1
    Heat oil in a large 5 litre (20-cup) cast iron or other heavy-based casserole dish over medium heat. Cook half the beef, turning, for 6 minutes or until browned all over; transfer to a heatproof bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
  • 2
    Add curry paste garlic and ginger; cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves; bring to a simmer over high heat. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hours or until beef is tender.
  • 3
    Discard lime leaves and curry leaves. Stir in fish sauce and sugar; season to taste.
  • 4
    Serve half the beef curry topped with the peanuts, chilli, basil and lime wedges. Transfer remaining beef curry to an airtight container; cool, then store.


We used a 26cm round cast iron casserole dish.Serve with coconut rice.Refrigerate beef curry in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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