Slow-Braised Coconut-Infused Beef Curry Over Fluffy Jasmine Rice

Serves: 4–6

Prep Time: 25 minutes

Cook Time: 2.5 to 3 hours (slow braise)

Total Time: Approx. 3 hours

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🛒 Ingredients

For the Coconut Beef Curry:

• 2.5 lbs (1.1 kg) beef chuck, cut into 2-inch cubes
• Salt & pepper to season
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 red chilies, chopped (adjust to heat preference)
• 2 tbsp curry powder (Madras or your preferred blend)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp tomato paste
• 1 tbsp brown sugar or palm sugar
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup beef stock (low sodium)
• 2 tbsp fish sauce or soy sauce
• Juice of 1 lime (or 2 tbsp tamarind paste for a tangy note)
• 1 cinnamon stick
• 2 bay leaves
• Optional: 1 cup diced tomatoes or 2 small tomatoes, chopped

For the Jasmine Rice:

• 2 cups jasmine rice
• 3 cups water
• 1/2 tsp salt
• 1 tsp coconut oil or butter (optional)

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🥄 Preparation Steps

Step 1: Prepare the Beef

1. Pat the beef cubes dry and season generously with salt and pepper.
2. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
3. Sear the beef in batches until browned on all sides. Do not overcrowd the pot. Set browned beef aside.

Step 2: Build the Curry Base

1. In the same pot, lower the heat to medium. Add a little more oil if needed.
2. Sauté the chopped onions until soft and golden (about 8–10 minutes).
3. Add garlic, ginger, and chilies. Cook for 2–3 minutes until fragrant.
4. Stir in the curry powder, turmeric, cumin, and paprika. Toast spices for 1 minute.
5. Add tomato paste and brown sugar. Stir to combine.
6. Pour in the coconut milk and beef stock, scraping the bottom of the pot to deglaze.
7. Add the browned beef back into the pot.

Step 3: Slow Braise the Beef

1. Add fish sauce, lime juice (or tamarind paste), cinnamon stick, bay leaves, and optional tomatoes.
2. Bring to a gentle simmer, then reduce heat to low.
3. Cover with a lid and braise for 2.5 to 3 hours, stirring occasionally, until beef is fork-tender.
   • Optional: Uncover during the last 30 minutes to reduce and thicken the sauce slightly.
4. Adjust seasoning with salt, pepper, or more lime juice if needed.

Step 4: Cook the Jasmine Rice

1. Rinse jasmine rice under cold water until the water runs clear.
2. In a medium pot, combine rinsed rice, water, and salt.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes.
5. Turn off the heat and let rice sit (covered) for 10 minutes. Fluff with a fork and optionally stir in coconut oil or butter.