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Spicy Beef and Ginger Coconut Curry 

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Description

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

  1. Preheat oven to  160 degrees celsius or 320 degrees Fahrenheit
  2. 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.
  3. Remove the meat and set aside.
  4. 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.
  5. Add the tomato paste and stir through for a minute or so
  6. Add the chopped tomatoes and the coconut milk, stir through to combine.
  7. Add the beef and juices back to the pot.
  8. 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.