Coconut Beef Curry

Name: Coconut Beef Curry
Yield: 4 servings
Ingredients: 1 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces; 1 Kosher salt; 1 2 tablespoons vegetable oil; 1 2 tablespoons unsalted butter; 1 1/2 large white onion, thinly sliced; 1 4 garlic cloves, finely chopped; 1 1 tablespoon finely chopped peeled ginger; 1 3 tablespoons curry powder, preferably Indian; 1 2 bay leaves; 1 2 (13.5-ounce) cans unsweetened coconut milk; 1 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; 1 Steamed jasmine rice; 1 cilantro; 1 thinly sliced Fresno chile; 1 and lime wedges (for serving)

From the kitchen of Carly

Tender beef chuck surrenders to curry spices and coconut milk in this slow-simmered comfort dish. Caramelized onions, garlic, and ginger build depth while the meat becomes silky and absorbent. Rich, warming, and endlessly satisfying over rice.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
1Kosher salt
12 tablespoons vegetable oil
12 tablespoons unsalted butter
11/2 large white onion, thinly sliced
14 garlic cloves, finely chopped
11 tablespoon finely chopped peeled ginger
13 tablespoons curry powder, preferably Indian
12 bay leaves
12 (13.5-ounce) cans unsweetened coconut milk
12 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1Steamed jasmine rice
1cilantro
1thinly sliced Fresno chile
1and lime wedges (for serving)

Instructions

Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.