Coconut Curry Beef is loaded with spice and flavor that you are sure to love. This easy, creamy recipe is made with sweet peppers, coconut milk and tomato paste. Serve it over rice or cauliflower rice to keep it low carb and keto friendly.
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I make Coconut Curry Chicken or Vadouvan Curry Chicken at least once every couple of weeks. Curry is one of my favorite meals ever, not only to make but also to order out.
But, I rarely see or hear of curry beef, so I decided to give it a try. I’ve mentioned before that my son has been complaining about all the chicken I make.
I’m trying to find some new, creative meals and this Coconut Curry Beef is one of the best curry recipes that I’ve made yet. It’s definitely a must try!
Why This Recipe Works
Curry is an easy recipe to make and from start to finish takes less than an hour to make.
This recipe is incredibly flavorful due to the combination of curry powder, tomato paste, coconut milk, juicy chunks of beef, and bell peppers. Leftovers are even better!
There are only 7 net carbs per serving and the recipe is gluten free. Served over cauliflower rice, it’s a great dinner option for those following a low carb or keto diet.
How to Make Coconut Curry Beef
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 sweet bell peppers, cut into bite size pieces
- 1.5 pounds beef cut into bite size pieces (I use top round)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 13.5 ounce can coconut milk (full fat)
- 1 tablespoon sugar (or sugar substitute – I use monk fruit)
Chef’s Tip: use a tender cut of beef for the best results. Some tender cuts include sirloin, ribeye, tenderloin, and flat iron.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and cut the peppers and beef into bite size pieces.
Create!
Heat the olive oil in a Dutch oven over medium-high. Add the curry powder and cook, stirring often, for 1 minute.
Stir in the garlic, tomato paste, and peppers. Cook until the peppers are just starting to soften, about 3-4 minutes.
Season the beef with the salt and pepper and add it to the pot. Cook until it’s done through, about 5 minutes.
Pour in the coconut milk and add the sugar. Cover, leaving one end slightly open to vent, and cook for about 30-35 minutes, stirring occasionally.
Chef’s Tip: leaving the lid cracked allows the liquid to reduce which will thicken the sauce and amplify the flavor.
Present!
Serve over rice or cauliflower rice, if low carb or keto.
Tips and Techniques
- Use tender cuts of beef for the best results. Some tender cuts include sirloin, ribeye, tenderloin, and flat iron.
- Leave the lid slightly open to vent while cooking the curry to allow the sauce to reduce and to intensify the flavors.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Is The Best Beef For Curry?
Tender cuts of beef like sirloin, ribeye, tenderloin, and flat iron work great in curry recipes.
How Do You Thicken Curry?
While you can add flour or cornstarch to quickly thicken curry, you can also raise the heat and allow the liquid to reduce. This will also amplify the flavor.
Is Curry Healthy?
Curry powder itself has a lot of healthy benefits like reducing inflammation, however not all curry recipes are healthy.
You will have to look at recipes individually to determine if they fit into your way of eating. Some curries are very high in fat.
This Coconut Beef Curry recipe has just over 500 calories per serving when made with top round steak and monk fruit in place of sugar. It’s also low in carbohydrates with just 7 grams of net carbs per generous serving and is naturally gluten free.
More Curry Recipes
Here are a few more curry recipes that you might like:
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Coconut Curry Beef
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 sweet bell peppers * cut into bite size pieces
- 1.5 pounds beef * cut into bite size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 13.5 ounce can coconut milk * full fat
- 1 tablespoon sugar substitute * or sugar (I use monk fruit)
Instructions
- Heat the olive oil in a Dutch oven over medium-high. Add the curry powder and cook, stirring often, for 1 minute.
- Stir in the garlic, tomato paste, and peppers. Cook until the peppers are just starting to soften, about 3-4 minutes.
- Season the beef with the salt and pepper and add it to the pot. Cook until it’s done through, about 5 minutes.
- Pour in the coconut milk and add the sugar. Cover, leaving one end slightly open to vent, and cook for about 30-35 minutes, stirring occasionally.
- Serve over rice or cauliflower rice, if low carb or keto.
Notes
Tips and Techniques
- Use tender cuts of beef for the best results. Some tender cuts include sirloin, ribeye, tenderloin, and flat iron.
- Leave the lid slightly open to vent while cooking the curry to allow the sauce to reduce and to intensify the flavors.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
