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Curry Beef Dinner Recipe

Name: Island Foods Express Curry Beef Dinner Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1.5 lb beef chuck, cut into 1-inch cubes; 0.5 cup plain yogurt or coconut milk (for marinade); 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.75 tsp kosher salt (for marinade); 0.25 tsp black pepper; 2 tbs vegetable oil or neutral oil; 1 tbs unsalted butter; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 medium tomato, finely chopped; 1 tbs tomato paste; 2 tbs curry powder (medium-hot) or garam masala; 0.5 tsp ground cumin (additional); 1 tsp paprika (sweet or smoked); 0.5 tsp ground coriander (additional); 1 bay leaf; 2 cup beef broth or water; 0.5 cup full-fat coconut milk (optional, for creamier sauce); 1 tsp salt (to taste); 0.25 tsp black pepper (to taste); 2 cup potatoes, peeled and cut into 1-inch chunks (optional); 1 carrot, sliced 1/4-inch thick (optional); 0.5 cup frozen peas; 2 tbs fresh cilantro, chopped; 1 tbs fresh lemon or lime juice; 4 servings cooked basmati rice or naan

Inspired by Island Foods Express

Time1h 35m

Serves4

Make Curry Beef Dinner Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

1 1/2 lb beef chuck, cut into 1-inch cubes

1/2 cup plain yogurt or coconut milk (for marinade)

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

3/4 tsp kosher salt (for marinade)

1/4 tsp black pepper

Aromatics & Sauce

2 tbs vegetable oil or neutral oil

1 tbs Unsalted butter

1 cup yellow onion, finely chopped

4 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 medium tomato, finely chopped

1 tbs tomato paste

2 tbs curry powder (medium-hot) or garam masala

1/2 tsp ground cumin (additional)

1 tsp paprika (sweet or smoked)

1/2 tsp ground coriander (additional)

1 bay leaf

2 cup beef broth or water

1/2 cup full-fat coconut milk (optional, for creamier sauce)

1 tsp salt (to taste)

1/4 tsp black pepper (to taste)

Vegetables & Finish

2 cup potatoes, peeled and cut into 1-inch chunks (optional)

1 carrot, sliced 1/4-inch thick (optional)

1/2 cup frozen peas

2 tbs Fresh cilantro, chopped

1 tbs fresh lemon or lime juice

To Serve

4 servings cooked basmati rice or naan

Method

Beef & Marinade

Marinate the beef

Place the cubed beef in a bowl. Add yogurt or coconut milk, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours. This tenderizes and flavors the meat.

Aromatics & Sauce

Brown the beef

Heat 1 tablespoon oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Remove beef from marinade, shaking off excess (reserve marinade). Brown beef in batches without overcrowding, about 2 minutes per side, until well-seared. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add remaining 1 tablespoon oil and 1 tablespoon butter to the same pot. Add chopped onion and a pinch of salt. Cook, stirring often, until the onion is soft and beginning to caramelize, about 6–8 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Build the curry base

Stir in the chopped tomato and 1 tablespoon tomato paste; cook 2–3 minutes until tomato softens. Add 2 tablespoons curry powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1 tsp paprika. Cook spices 1–2 minutes, stirring constantly, to bloom flavors. If reserved marinade is thick, stir it in now.

Simmer with liquid

Return the browned beef to the pot. Add bay leaf and 2 cups beef broth (or water). Bring to a gentle boil, then reduce to a low simmer. Cover partially and simmer until beef is tender, about 45–60 minutes depending on cut — check at 30 minutes and adjust as needed. If using potatoes and carrots, add them after 20 minutes of simmering so they finish cooking with the beef.

Finish the sauce

When beef is tender and vegetables (if used) are cooked through, stir in 1/2 cup coconut milk for creaminess (optional). Taste and season with 1 tsp salt and 1/4 tsp black pepper, adjusting to preference. If sauce is too thin, increase heat and simmer uncovered 5–8 minutes to reduce; if too thick, add a splash of water or broth.

Vegetables & Finish

Add peas and herbs

Stir in 1/2 cup frozen peas and simmer 3–4 minutes until heated through. Remove from heat, stir in 2 tablespoons chopped cilantro and 1 tablespoon lemon or lime juice to brighten the flavors.

To Serve

Serve the curry beef hot over cooked basmati rice or with warm naan. Garnish with extra cilantro if desired.