Aromatic Beef Curry with Coconut Milk

An epicurean adventure to: Sri Lanka

This Sri Lankan-inspired beef curry with coconut milk is fragrant, rich and creamy. It's laced with warm cinnamon, citrussy cardamom and the brightness of ground coriander. The velvety goodness of coconut milk and cream brings it all together.

Sri Lankan cuisine is famous for its diverse flavours and aromatic dishes, and beef curry with coconut milk is a prime example. It represents the rich culinary heritage, showcasing the unique blend of spices and ingredients that define Sri Lankan cooking.

Our version of Sri Lankan beef curry with coconut milk is designed to make this delicious dish accessible to anyone using easily available ingredients, while still maintaining the essential elements of an authentic Sri Lankan beef curry.

It's an easy recipe, even if you have never cooked a curry before.

Serve with yellow rice, or coconut basmati rice to soak up the rich curry sauce.

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.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Fats

We're using both butter and oil in this recipe. You can choose between salted or unsalted butter.

For the oil component, go with whatever you commonly use for frying at home, like vegetable oil, coconut oil or olive oil.

Cubed beef

You have choices here! You can opt for a budget-friendly cut of beef like chuck steak or braising steak. Alternatively, if you want to treat yourself, go ahead and use a more tender beef like cubed rump steak.

If you're using a tougher meat cut, ensure the meat is always covered with sauce and cook it low and slow. You can even add a bit more liquid and cook it for a slightly longer duration until you're satisfied with the tenderness of the meat.

In the UK, we often go for what supermarkets label as 'diced beef' or 'beef stew meat'.

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.

Tomato paste

For this recipe, we use tomato paste, not tomato puree. Tomato paste is typically found in a tube or a small tin and is highly concentrated.

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.

Liquids

You'll need coconut milk, cream and water for this recipe. Choose full-cream coconut milk for the richest flavour.

We also use double cream instead of single cream. Yes, this beef curry is a bit of a treat! However, you can use single cream if that's your preference.

Feel free to add more or less cream than the recipe states. Adjust according to how thick or runny you want the sauce to be.

How to make coconut 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.
   
   It also helps to measure out all the spices on a plate beforehand. It just makes cooking 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.

12. 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.

• Serve steamed or stir-fried vegetables on the side to balance the richness of the beef curry. Vegetables like green beans, carrots, or cauliflower make excellent choices.

• For a healthier option, serve with cauliflower rice as a side.

Drinks that go well with coconut beef curry, or any curry dish

• Mango or strawberry lassi.

• Iced tea.

• Coconut water.

• Light beer.

• Sparkling water with a squeeze of citrus.

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.