Slow-Cooked Spicy Coconut Beef Curry with Garlic Naan

This slow-cooked coconut beef curry is rich, deeply spiced, and incredibly comforting. Tender cubes of beef chuck are gently simmered for hours in a fragrant coconut-based curry sauce infused with garlic, ginger, warm spices, and a subtle heat that builds with every bite. The long cooking time allows the beef to become melt-in-your-mouth soft while the sauce thickens into a luxurious, spoon-coating gravy. Served with fluffy white rice and warm garlic naan, this dish delivers restaurant-quality flavor with minimal hands-on effort.

Ingredients

For the Beef Curry

• 2 lb beef chuck, cut into large cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili flakes (adjust to taste)
• 1 can (14 oz) full-fat coconut milk
• 1 cup beef stock
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Salt, to taste

For Serving

• Steamed white rice
• Warm garlic naan
• Sliced red chilies
• Fresh coriander leaves

Step-by-Step Instructions

1. Brown the beef for depth of flavor
   Heat the vegetable oil in a heavy-bottomed pot or slow cooker insert over medium-high heat.
   Add the beef cubes in batches, searing them on all sides until well browned.
   Remove the beef from the pot and set aside. This step builds a deep, savory base for the curry.
2. Sauté the aromatics
   In the same pot, add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
   Add the minced garlic and grated ginger, cooking for 30–60 seconds until fragrant.
3. Bloom the spices
   Stir in the red curry paste, curry powder, smoked paprika, and chili flakes.
   Cook for about 1 minute, stirring constantly, to release the oils and intensify the spice flavors.
4. Build the curry sauce
   Pour in the coconut milk and beef stock, stirring well to combine and scraping up any browned bits from the bottom of the pot.
   Add the soy sauce and brown sugar, stirring until fully dissolved.
5. Slow-cook until tender
   Return the browned beef to the pot and stir gently to coat it in the sauce.
   Cover and cook on low heat for 3–4 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich curry.
6. Final seasoning and serve
   Taste and season with salt as needed.
   Serve the curry hot over steamed white rice with warm garlic naan on the side.
   Garnish generously with sliced red chilies and fresh coriander leaves before serving.

Tips, Variations, and Storage

• For a milder curry, reduce the chili flakes or omit them entirely
• For extra heat, add a chopped fresh chili or an extra spoon of curry paste
• Beef short ribs or brisket work well as substitutes for chuck
• Add vegetables like potatoes, carrots, or bell peppers during the last hour of cooking
• Store leftovers in an airtight container in the refrigerator for up to 4 days
• This curry freezes well for up to 2 months; thaw overnight and reheat gently on the stovetop

Pairings

• Steamed basmati or jasmine rice
• Garlic naan or plain flatbread
• Simple cucumber yogurt salad
• Pickled onions or mango chutney
• Sparkling water, iced tea, or a light lager-style beer

Quick Info

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 4
• Calories: Approximately 620 kcal per serving
• Cuisine: Fusion Asian, Curry