Discover the rich, aromatic flavors of our Beef Coconut Curry, a dish that promises to delight your taste buds and warm your soul. This hearty recipe, perfect for serving six, combines tender chunks of rump steak with the sweetness of bell peppers and sweet potatoes, all simmered to perfection in a luscious coconut milk sauce. Infused with garlic, ginger, and mild curry powder, and finished with fresh cilantro and a zesty lime wedge, this curry offers a harmonious blend of spices and textures. Whether you’re looking to impress guests or enjoy a cozy family dinner, this Beef Coconut Curry is sure to become a household favorite.
Recipe
Serves 6
1 tbsp. coconut oil
1½ lbs. rump steak, fat removed, cut into chunks
1 onion, chopped
1 bell pepper, chopped
1 large sweet potato, peeled, roughly chopped
2 garlic clove, minced
2 tbsp. root ginger, finely chopped
1 tbsp. gluten-free flour
2 tsp. mild curry powder
1x 14 oz. can coconut milk
1 tsp. sea salt
ground black pepper
2 tbsp. cilantro, chopped
1 lime, cut into wedges
How to Prepare
Heat ½ tablespoon of coconut oil in a large pot over medium-high heat. Add the steak and cook, stirring occasionally, until browned on all sides, around 3 minutes. Transfer to a plate.
Add the remaining coconut oil to the pot along with the onion and bell pepper. Cook for 2-3 minutes, stirring occasionally, until the vegetables start to soften. Now add the sweet potato, garlic, ginger, flour and curry powder, and cook for 30 seconds, stirring constantly.
Add the coconut milk to the pot and season with salt and pepper.
Bring to a boil. Then reduce the heat, partially cover the pot with a lid and simmer gently for 12-15 minutes until the sweet potatoes are almost tender. For the final 5 minutes of the cook, add the steak back into the pot along with any beef juices.
Serve the curry with a garnish of cilantro and a wedge of lime.
