BEEF CURRY RECIPES - BBC GOOD FOOD
Stir up a fragrant beef curry to excite your tastebuds. We have dishes from around the world, including keema, beef rendang and spicy red Thai meatballs.
Provided by Good Food team
Number Of Ingredients 1
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
Total Time 2 hours 45 minutes
Yield 6
Number Of Ingredients 37
Steps:
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
Nutrition Facts : Calories 809 calories, FatContent 34.3 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 99.4 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 1.7 g salt, FiberContent 6.6 g fibre
More about "coconut beef curry recipes"
SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
- Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
- Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
- Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.
See details
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
See details
SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES | JAM…
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
- Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
- Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
- Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.
See details
SLOW COOKER BEEF CURRY RECIPE - BBC GOOD FOOD
This slow-cooked beef curry is easy to make and perfect for feeding the family – add chunks of potato for an extra hearty dish. Serve with rice and naan bread
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Calories 425 calories per serving
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Calories 425 calories per serving
- Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
See details
QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!
From pillsbury.com
Reviews 4.5
Total Time 20 minutes
Cuisine Thai
Calories 400 per serving
From pillsbury.com
Reviews 4.5
Total Time 20 minutes
Cuisine Thai
Calories 400 per serving
- Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.
See details
BEEF CURRY RECIPE - FOOD.COM
Make and share this Beef Curry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 737.6 per serving
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 737.6 per serving
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
See details
SLOW COOKER BEEF CURRY RECIPE - BBC GOOD FOOD
This slow-cooked beef curry is easy to make and perfect for feeding the family – add chunks of potato for an extra hearty dish. Serve with rice and naan bread
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Calories 425 calories per serving
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Calories 425 calories per serving
- Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
See details
QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!
From pillsbury.com
Reviews 4.5
Total Time 20 minutes
Cuisine Thai
Calories 400 per serving
From pillsbury.com
Reviews 4.5
Total Time 20 minutes
Cuisine Thai
Calories 400 per serving
- Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.
See details
BEEF CURRY RECIPE - FOOD.COM
Make and share this Beef Curry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 737.6 per serving
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 737.6 per serving
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
See details
BRITISH BEEF RAJ CURRY RECIPE - BBC FOOD
This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms.
From bbc.co.uk
Reviews 4.4
Cuisine Indian
From bbc.co.uk
Reviews 4.4
Cuisine Indian
- Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve.
See details
COCONUT CURRY RECIPES | ALLRECIPES
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10 BEST INDIAN BEEF CURRY RECIPES - YUMMLY
Apr 10, 2022 · beef, curry leaves, potato, onion, masala, mustard seeds, coconut oil and 11 more Simplest Beef Curry David Lebovitz fish sauce, turmeric, minced ginger, beef, water, red chile …
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GROUND BEEF CURRY - WITH COCONUT MILK - VEENA AZMANOV
Mar 13, 2022 · Ground beef curry is a popular Indian dish called Keema curry that is usually a thick gravy made with onions, tomatoes, curry powder, and coconut milk. It needs only 30 minutes …
From veenaazmanov.com
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Apr 07, 2022 · Garam Masala, cayenne pepper, coconut oil, beef stew meat, sea salt and 8 more Chicken, Tomato And Coconut Milk Curry Delicious. ginger, coconut milk, coriander seeds, chilli …
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COCONUT CURRY TOFU - ALLRECIPES
I added double soy sauce, chile paste (with rooster on it), double curry powder, double salt, double ginger and double sugar. Also, baked tofu slightly before frying so its crispy. Added slightly steamed potatoes in fry pan, and some carrots with the ginger. Then added to boiling coconut curry …
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LEFTOVER ROAST BEEF CURRY - MY GORGEOUS RECIPES
Jan 19, 2021 · Leftover Roast Beef Curry with a touch of coconut milk, a delicious curry recipe that is ready in about 30 minutes. It's easy to make, it's full of flavour, and it goes down well with the …
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EASY COCONUT CURRY SAUCE - RECIPETIN EATS
Apr 30, 2018 · Here’s a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It’s an Indian style sauce – outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. I’ve used made a Coconut Curry …
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10 BEST SIMPLE COCONUT MILK CURRY RECIPES - YUMMLY
Apr 07, 2022 · Garam Masala, cayenne pepper, coconut oil, beef stew meat, sea salt and 8 more Chicken, Tomato And Coconut Milk Curry Delicious. ginger, coconut milk, coriander seeds, chilli …
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COCONUT CURRY TOFU - ALLRECIPES
I added double soy sauce, chile paste (with rooster on it), double curry powder, double salt, double ginger and double sugar. Also, baked tofu slightly before frying so its crispy. Added slightly steamed potatoes in fry pan, and some carrots with the ginger. Then added to boiling coconut curry …
From allrecipes.com
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LEFTOVER ROAST BEEF CURRY - MY GORGEOUS RECIPES
Jan 19, 2021 · Leftover Roast Beef Curry with a touch of coconut milk, a delicious curry recipe that is ready in about 30 minutes. It's easy to make, it's full of flavour, and it goes down well with the …
From mygorgeousrecipes.com
From mygorgeousrecipes.com
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EASY COCONUT CURRY SAUCE - RECIPETIN EATS
Apr 30, 2018 · Here’s a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices. It’s an Indian style sauce – outrageously addictive, and pairs beautifully with chicken, vegetables and legumes. I’ve used made a Coconut Curry …
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SWEET POTATO COCONUT CURRY SOUP | MINIMALIST BAKER RECIPES
Feb 26, 2013 · Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a …
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THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE CO…
Dec 18, 2017 · Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes. Stir in the spinach, lime juice, and optional brown sugar last. I like to serve this coconut milk curry …
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SLOW COOKER COCONUT CURRY CHICKEN - FIT FOODIE FINDS
Mar 17, 2021 · Best Coconut Curry Chicken! This recipe is made in the slow cooker because that’s what us Minnesota girls do with green curry paste and full-fat coconut milk.. Literally, all you have to do is mix a delicious coconut curry …
From fitfoodiefinds.com
From fitfoodiefinds.com
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SLOW COOKED BEEF CURRY(LIKE MY GRANDMOTHER MAKES). - ISLAN…
Sep 16, 2021 · Using coconut milk powder.. To make thin milk add 1 and 1/2 tablespoons of coconut powder to 3 cups of water.. To make thick milk add 4 tablespoons of coconut powder per cup water.. Can I cook the beef curry without any coconut …
From islandsmile.org
From islandsmile.org
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THAI YELLOW CURRY RECIPE (WITH CHICKEN) - AVERIE COOKS
Jul 21, 2021 · I used full fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great. There’s natural sweetness from the sweet Vidalia onions, carrots, and the coconut …
From averiecooks.com
From averiecooks.com
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THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE CO…
Dec 18, 2017 · Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes. Stir in the spinach, lime juice, and optional brown sugar last. I like to serve this coconut milk curry …
From averiecooks.com
From averiecooks.com
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SLOW COOKER COCONUT CURRY CHICKEN - FIT FOODIE FINDS
Mar 17, 2021 · Best Coconut Curry Chicken! This recipe is made in the slow cooker because that’s what us Minnesota girls do with green curry paste and full-fat coconut milk.. Literally, all you have to do is mix a delicious coconut curry …
From fitfoodiefinds.com
From fitfoodiefinds.com
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SLOW COOKED BEEF CURRY(LIKE MY GRANDMOTHER MAKES). - ISLAN…
Sep 16, 2021 · Using coconut milk powder.. To make thin milk add 1 and 1/2 tablespoons of coconut powder to 3 cups of water.. To make thick milk add 4 tablespoons of coconut powder per cup water.. Can I cook the beef curry without any coconut …
From islandsmile.org
From islandsmile.org
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THAI YELLOW CURRY RECIPE (WITH CHICKEN) - AVERIE COOKS
Jul 21, 2021 · I used full fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great. There’s natural sweetness from the sweet Vidalia onions, carrots, and the coconut …
From averiecooks.com
From averiecooks.com
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