An epicurean adventure to: Sri Lanka
This Sri Lankan-inspired beef curry is a fragrant symphony of warm cinnamon, bright coriander and citrusy cardamom, all enveloped in the velvety embrace of coconut milk and cream.
Sri Lankan cuisine is known for its diverse flavours and beef curry with coconut milk is a perfect example.
Our version simplifies this dish with easy-to-find ingredients while preserving the authentic taste of Sri Lankan cooking.
This recipe is simple enough, even if you’ve never cooked a curry before.
For more comfort food recipes, have a look at this easy South African bobotie, the best devilled sausages or satay chicken stir fry udon noodles.
What’s to love about this recipe?
- One-pot, stovetop dish.
- A delicious curry with layers of exquisite flavours.
- Mild and creamy, perfect for those who prefer less spicy curries.
- Easy to make in just over an hour, including prep and cooking time.
- Freezes well – double the batch for quick meals when cravings hit.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Cubed beef
You’ve got options! For a budget-friendly choice, use chuck or braising steak.
For a treat, go with tender rump steak.
If using a tougher cut, keep the meat covered in sauce and cook it low and slow. Add extra liquid if needed and extend the cooking time until the meat is tender.
In the UK, ‘diced beef’ or ‘beef stew meat’ works well.
Flavourings
Bay leaves, cinnamon, curry powder, garlic, ginger, ground coriander, turmeric powder, cardamom pods, salt. You can adjust the amount of the spices to your family’s preferences.
To learn more about spices, have a look at our Spice charts.
Chopped onions
200g of chopped onion is approximately equal to one large onion or two medium onions. No need to be overly precise here.
Sugar
A touch of sugar not only balances the acidity of the tomato and onion but also complements the coconut and curry flavours well.
If you are sugar-free, you can leave this out or reduce it.
Coconut milk and double cream
For the richest flavour, use full-cream coconut milk.
We also opt for double cream over single cream for extra indulgence, but you can use single cream if you prefer.
Adjust the cream to your taste, adding more or less depending on how thick or runny you like your sauce.
How to make coconut milk beef curry: Step-by-step
Prepping
1. If you haven’t already done so, shell the cardamom pods and crush the seeds in a mortar and pestle.
Top tip: It also helps to measure out all the spices on a plate beforehand. It just makes cooking a curry more enjoyable when you’re prepared.
Making the curry
2. In a large casserole dish or a large frying pan, heat the oil over medium-high heat. Brown the beef chunks in batches until they are golden brown on all sides.
3. Set the browned beef aside in a bowl for later.
4. Melt the butter in the saucepan, then add the bay leaves, cinnamon stick and curry powder.
Stir for about 30 seconds, making sure to deglaze the pan by scraping off any little bits of beef that might have stuck to the bottom. These precious scrapings will enhance the flavour of the curry.
5. Add the onions and fry for 2-3 minutes over medium heat. Add a splash of water if needed.
6. Add the garlic and ginger and fry for 1 minute.
7. Next, add the ground coriander, turmeric, crushed cardamom, tomato paste and sugar. Stir through for 30 seconds.
8. Add the creamy coconut milk and water. Combine with the spices.
9. Add the beef and salt, stir and bring to a gentle simmer.
10. Place the lid on tightly and gently simmer over low heat for 1 hour, or until the beef is tender. Check the water level every 10 minutes and add a splash if it looks dry. You can also add a touch of beef stock instead of water, but bear in mind it will make the curry saltier.
Tip: For best results, ensure it’s a really gentle simmer. Move the pan to a smaller flame/hob if needed. Please keep an eye on the water level.
The size, surface area and type of cooking vessel you use will heavily affect how quickly the curry is cooking and therefore how much water is evaporating.
11. Finally, add the cream and stir through. Cook for a further 2-3 minutes over low heat with the lid off.
Add more cream if you want a saucier curry, or a little less if you prefer it drier.
13. Spoon into large bowls and serve piping hot on top of rice.
Serving suggestions
- Sprinkle over chopped coriander and a good grinding of black pepper.
- Serve with coconut basmati rice, yellow basmati rice or plain white rice.
- Have it alongside homemade peshwari naan bread or roti.
- Serve crispy poppadoms on the side for a bit of crunch. Don’t forget the dipping sauces!
- Serve with coconut sambal. Coconut sambal is made by combining freshly grated coconut with chopped onion, green chillies, lime juice, coriander and salt to create a tangy condiment that complements Sri Lankan dishes well.
- Prepare a cooling raita with yoghurt, cucumber, mint and spices.
- Thinly slice red onions and marinate them in vinegar, sugar and spices to make pickled onions to serve as a small side. Or, try this cold onion chutney.
- Add a touch of sweetness to the meal by serving sliced and fried plantains on the side.
- Offer an array of pickles and chutneys, such as mango chutney or lime pickle as accompaniments to the beef curry.
Storage
Any leftover beef curry will keep well in the fridge in an airtight container for up to 3 days.
You can reheat it in the microwave or in a saucepan with a splash of water or more cream (recommended), until piping hot throughout. This curry is particularly lovely the next day!
The curry freezes well for up to three months if kept in an airtight container. To defrost, remove from the freezer the day before and leave to thaw in the fridge overnight. Follow the reheating instructions above.
Aromatic beef curry with coconut milk
Equipment
- 1 large, lidded saucepan, dutch oven (cast iron pot) or large frying pan.
Ingredients
For the beef curry
- 1 tablespoon oil
- 1 kilogram cubed beef
- 30 grams butter
- 3 bay leaves
- 1 cinnamon stick
- 2 tablespoons mild curry powder
- 200 grams chopped onions roughly one large onion
- 3 teaspoons crushed garlic
- 3 teaspoons minced/chopped ginger
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 6 cardamom pods shelled and seeds crushed.
- 2 tablespoons tomato paste
- 3 tablespoons sugar
- 400 millilitres full-cream coconut milk
- 200 millilitres water
- 1 teaspoon salt or to taste
- 120-150 millilitres double cream or single cream
Instructions
Prepping
- If you haven't already done so, shell the cardamom pods and crush the seeds in a mortar and pestle. Top tip: It also helps to measure out all the spices on a plate beforehand. It just makes cooking a curry more enjoyable when you've prepared he spices.
Make the curry
- In a large casserole dish or a large frying pan, heat the oil over medium-high heat. Brown the beef chunks in batches until they are golden brown on all sides.Set the browned beef aside in a bowl for later.1 tablespoon oil, 1 kilogram cubed beef
- Melt the butter in the saucepan, then add the bay leaves, cinnamon stick and curry powder. Stir for about 30 seconds, making sure to deglaze the pan by scraping off any bits of beef that might have stuck to the bottom. These precious scrapings will enhance the flavour of the curry.30 grams butter, 3 bay leaves, 1 cinnamon stick, 2 tablespoons mild curry powder
- Add the onions and fry for 2-3 minutes over medium heat. Add a splash of water if needed.200 grams chopped onions
- Add the garlic and ginger and fry for 1 minute.3 teaspoons crushed garlic, 3 teaspoons minced/chopped ginger
- Next, add the ground coriander, turmeric, crushed cardamom, tomato paste and sugar. Stir through for 30 seconds.1 teaspoon ground coriander, 1 teaspoon turmeric, 6 cardamom pods, 2 tablespoons tomato paste, 3 tablespoons sugar
- Add the coconut milk and water. Combine with the spices.400 millilitres full-cream coconut milk, 200 millilitres water
- Add the beef and salt, stir and bring to a gentle simmer.1 teaspoon salt
- Place the lid on tightly and gently simmer over low heat for 1 hour, or until the beef is tender. Check the water level every 10 minutes and add a splash if it looks dry. Tip: For best results, ensure it's a really gentle simmer. Move the pan to a smaller flame/hob if needed. Please keep an eye on the water level.The size, surface area and type of cooking vessel you use will heavily affect how quickly the curry is cooking and therefore how much water is evaporating.
- Finally, add the cream and stir through. Cook for a further 2-3 minutes over low heat with the lid off. Add more cream if you want a saucier curry, or a little less if you prefer it drier.120-150 millilitres double cream
- Spoon into large bowls and serve piping hot on top of rice.
Notes
- Balance the flavours by adjusting salt, spice and cream as needed. Taste as you go.
- Let the curry sit for a few minutes after cooking. This allows the flavours to meld and deepen.
Nutrition
For food safety advice, including guidance on food allergies
More curry recipes you might enjoy
Nepalese chicken curry – Our most popular curry recipe!
Or read all about Spices here!
Really enjoyed making and eating this dish, and a great way to use up the Sunday roast! Your site is also really engaging and informative. Thank you for sharing!
Hello!
Thank you for your lovely review! We’re so pleased that you enjoyed making and eating the beef curry recipe. It’s great to hear that you could use your leftover Sunday roast, which must have been equally good. Double win!
We also appreciate your kind words about the blog being engaging and informative. Your feedback really means a lot to us.
Thank you for trying the recipe and for sharing your appreciation!
Maretha.