A delicious beef curry you will make over and over again and a recipe that the whole family will thank you for making! The curry is just spicy enough to add flavour but not spicy enough to make you sweat!! It is slow cooked so all the ingredients meld together and create the most incredible deep flavour. Prep time is 30 minutes and cooking time is 4-6 hours on a low-medium heat in the oven.
It is crazy that this is my first ever beef curry on this website! What happened there?! But even though this is the first, this curry recipe is so darn delicious, so tender, so tasty, it makes up for many years of absent curry recipes.
I’m going to spill the beans right now – the top 2 secrets to making amazing curry are first, cook low and cook slow ie. a low temperature for a long time. That counts as 1 secret. The next secret is to brown the meat, see more on that below. And then there is actually a third secret and that is to use beef chuck as your stewing meat. It breaks down beautifully into tender strands because of its marbling and its is all I use. I used to think the more you spent on meat, the better the dish would taste but that is certainly not true for stews and casseroles.
Top 3 reasons I LOVE this Beef Curry:
AMAZING rich Beef-Spice-Tomato Flavour
The slow‑cooking process lets the spices, tomatoes, and coconut milk meld together, creating a rich, complex sauce that’s comforting in every single mouthful!
Perfectly Tender Beef
the 4-6 hours in the oven (or slow cooker) break down the meat until it’s melt‑in‑your‑mouth, fall-apart tender! It is just really easy to eat!
Balanced Spice Level
It’s just spicy enough to add warmth and excitement but no one, not even the kids are going running for a glass of milk! So it is a great curry for all ages and spice tolerances.
Summary of How to Make Spicy Beef and Ginger Coconut Curry:
- Preheat & Prep
Preheat your oven to 160 °C (320 °F) - Brown the Beef: Always brown the beef. Do this in batches. Once done, set aside.
- Sauté Aromatics & Spices
Now you add the flavourful ingredients – the onions, curry powder, chili flakes, salt, garlic, and ginger and cook until spices become fragrant and the onions are soft. - Create the Sauce
Stir in the tomato paste, let it cook for about 1 minute and then add the chopped tomatoes and coconut milk and stir until fully combined. - Combine & Cook
Return the browned beef (plus any juices) to the pot, stirring to coat in the sauce. Put a lid on the pot and cook for 4–6 hours, until the meat is tender and shreds easily. - Slow Cooker Option
I love this option and it cooks perfectly in a slow cooker so all you do is instead of transferring to the oven, you transfer everything to your slow cooker. Cook on High for 5–6 hours or Low for 8–10 hours, until the beef is tender and falling apart.
What Starch to Serve With Beef and Ginger Coconut Curry?
- Steamed Basmati Rice – Fluffy, fragrant rice soaks up every drop of sauce.
- Warm Naan or Roti – Perfect for soaking up curry sauce!
- Papadums or Pappadums – For that extra crunch
- Spiced Potatoes – Diced potatoes roasted or pan‑fried with a sprinkle of cumin and turmeric.
What Sides to Serve With Beef and Ginger Coconut Curry?
- Mango Chutney – Sweet‑tangy contrast to the savoury spice.
- Cucumber Raita – Plain yoghurt mixed with cucumber and mint
- Mixed Green Salad – Light, crisp greens with a lemon‑yogurt dressing.
- Tomato and Onion Sambals – Raw tomato and onion chopped finely.
- Lime Wedges – A squeeze of lime to finish.
What Herb Should I Serve With Beef and Ginger Coconut Curry?
Fresh Coriander (Cilantro) – A sprinkle of herbs and squeeze of lime to finish.
There are so many options to serve with a curry! My go-to is basmati rice, tomato and onion sambals, plain yoghurt, coriander and perhaps some sliced cucumber. And sometime my hubby cooks pappadums which are the best!
And lastly, if you love a good curry, why not try this Mango Chicken Curry or this yummy Lentil Curry
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Spicy Beef and Ginger Coconut Curry
Prep Time: 30 minutes- Cook Time: 4-6 hours
- Total Time: 4-6 hours
Yield: 6 servings 1x
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Pin RecipeDescription
Slow‑cooked beef curry with coconut and ginger that’s rich in flavour and spice but mild on heat—perfect for family dinners.
Ingredients
- 2 tablespoons Olive Oil
- 1 tablespoon butter
- 1kg (2 pounds) of beef chuck (ie. Stewing beef), cubed
- 3 tablespoons curry powder
- 1 teaspoon salt
- Cracked black pepper
- ½ teaspoon chilli flakes
- 1 onion, diced
- 3 large cloves garlic (or 6 small), minced
- 1 inch (2.5cm) ginger root, peeled and grated
- 1 can diced tomatoes or 400g chopped tomatoes (1 ½ cups)
- 2 tablespoons tomato paste
- 1 can coconut milk (14 ounces / 400ml)
- ½ cup Coriander, for garnishing
Instructions
- Preheat oven to 160 degrees celsius or 320 degrees Fahrenheit
- In a medium-large cast iron pot (Dutch oven), heat the oil and butter over medium-high heat. Add the cubed beef in batches and sear it for 1-2 minutes per side or until beautifully browned. You don’t need to cook all the way through, we simply want to brown the meat.
- Remove the meat and set aside.
- In the same pot, add the onions, curry powder, chilli flakes, salt, garlic and ginger. Add a little more olive oil if the pot is too dry. Cook over medium heat until the onions are soft and the spices are fragrant.
- Add the tomato paste and stir through for a minute or so
- Add the chopped tomatoes and the coconut milk, stir through to combine.
- Add the beef and juices back to the pot.
- Place lid over the curry, then place in the oven at 160 degrees Celsius or 320 degrees Fahrenheit for 4-6 hours, or alternatively, place in your slow cooker – see times below.
Slow Cooker Cooking Times:
Cook on high for 5-6 hours and on low for 8-10 hours. The curry is done when the meat is tender and pulls apart easily with a fork.
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