Coconut Beef Curry
This dish is a quick and simple curry recipe that is a bit like a Beef Stroganov, except it has a bit more flavour with the addition of curry flavourings. The flavour in the end is a mild one but the addition of coconut milk and a dash of cream makes a rich and flavourful dish.
We start off by marinading thin strips of sirloin steak (or use fillet steak if your feeling flash) in a light seasoning of curry powder and paprika. We then fry the beef very quickly for 1-2 minutes to add some colour and then set aside. Onions are then caramelised and cooked with more curry spices and then you re-add the beef at the end to cook through the sauce. The cooking time is only around 20 minutes but the result is very enjoyable.
We added a touch of double cream at the end to give it a bit of richness but this is completely optional and it tasted just as nice with just the coconut milk. Goes really well with basmati rice to soak up the creamy sauce.
Adding mushrooms also works really well with this curry and top with freshly chopped coriander.
- 2 medium sized sirloin steak fillets or fillet beef steaks, cut into thin strips
- 1 tsp medium curry powder
- ½ tsp hot paprika powder
- 1 tbsp vegetable oil
- 1 Medium onion, sliced
- handful of button mushrooms, cut into slices
- 1 tsp puree garlic, or 1 garlic clove minced
- ½ tsp medium curry powder
- ¼ tsp turmeric
- ¾ tsp smoked paprika
- ½ cup chicken stock
- ½ cup thick coconut milk or cream
- 1 tbsp double cream (optional)
- Start by slicing the beef into thin slices
- Marinade in the curry powder, paprika & oil
- Preheat a wok or frying pan on a high heat
- When the wok is hot add the beef (no oil as you added the oil to the marinate)
- Stir fry for around 2-3 minutes until the beef is browned and cooked. Remove the beef into a bowl and set aside
- Next add 1 tbsp vegetable oil to the same wok and add the sliced onions
- Fry for 3-4 minutes on a medium-high heat until softened and lightly browned
- Add the garlic and fry for 1 minute with the onions
- Add the curry powder, turmeric, paprika and fry on a medium heat for 2 minutes to release the flavours and aromas in the spices
- Add ½ of the stock and stir to mix well
- Add the remaining half cup of stock and the coconut cream and continue to stir
- Bring to the boil, reduce the heat and simmer for 5-10 minutes
- Pour in the juices that drained from the beef and then add the mushrooms. Simmer for 5 minutes.
- Add the beef and simmer everything for a further 5 minutes
- Finally add the double cream, warm through, taste for seasoning and garnish with fresh chopped coriander
- Serve on white or brown rice