Description
A rich and aromatic beef curry simmered slowly in a spicy coconut sauce, served with warm, buttery garlic naan for dipping.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- Fresh cilantro for garnish
- 4 pieces garlic naan (store-bought or homemade)
- 2 tbsp butter, melted
- 1 tsp garlic powder
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large pot over medium-high heat. Sear beef cubes until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, garlic, and ginger. Sauté until softened, about 3-4 minutes. Stir in red curry paste, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
- Return beef to the pot. Pour in coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 2-3 hours until beef is tender, stirring occasionally. Season with salt and pepper.
- While curry cooks, preheat oven to 375°F (190°C). Brush naan with melted butter mixed with garlic powder. Bake for 5-7 minutes until warm and slightly crispy.
- Serve curry hot, garnished with fresh cilantro, alongside warm garlic naan for dipping.
Notes
You can customize the seasonings to taste.