Beef Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it’s perfect with steamed rice

Table Of Contents
Beef cut to use
Cooking tips
Serving suggestions
How to store leftovers
Beef Curry
Nutrition Information

Chicken curry is one of my most popular recipes on the blog and it happens to be my personal favorite as well. Since everyone seem to love this savory stew, I thought I’ll expand our number of curry recipes on the blog with beef curry.

You can also check out my mango curry chicken and coconut curry salmon recipes for more delicious ways to enjoy this deep, earthy flavor

Like our popular chicken version, beef curry is a hearty stew of meat, potatoes, carrots and bell peppers.

Beef chunks are first seared for maximum flavor and then gently stewed in coconut milk and curry spices until fork-tender for a rich, tasty dish that’s perfect with steamed rice

Beef cut to use

Cheaper, tougher cuts are best for the long, slow cooking process of beef stews. Skip leaner, pricier meats like tenderloin which turns tough and chewy, and go for chuck or bottom round roast which break down well into tender, flavorful bites.
Cooking Tips
Pan-fry the potatoes and carrots to keep them from falling apart when added to the stew.
Pat dry and sear the beef. Properly browning the meat caramelizes its natural sugars and enhances the savory taste of the dish.
For a smoother and creamier consistency, cook the coconut milk in a simmer and do not boil to keep the sauce from curdling or separating.

Serving suggestions
Beef Curry makes a delicious main dish for lunch or dinner. Serve with steamed rice, mashed potatoes, or noodles for a satisfying meal.

How to store leftovers
Allow leftovers to cool completely and transfer to a container with a lid. Refrigerate for up to 3 days. It can be stored in the freezer for up to 2 months. Freezing and thawing, however, can cause the sauce to separate.
Reheat in a saucepan over low heat to an internal temperature of 165 F.


1/4 cup canola oil
2 medium potatoes, peeled and cut into 2-inch cubes
2 large carrots, peeled and cut into 2-inch cubes
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
3 pounds beef chuck roast, cut into 2-inch cubes
1 tablespoon fish sauce
2 cups water
1 can (13.5 ounces) coconut milk
salt and pepper to taste
2 tablespoons curry powder
1/2 red bell pepper, cored, seeded and cut into strips
1/2 green bell pepper, cored, seeded and cut into strips


In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
Remove excess oil from pot except for about 2 tablespoons. Add beef in a single layer and sear for about 2 to 3 minutes on each side.
Add onions, garlic, and ginger and cook until softened.
Add fish sauce and continue to cook for about 2 to 3 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1 to 1 1/2 hours or until beef is tender.
Add coconut milk and continue to simmer until liquid is slightly reduced.
Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

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