Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!

Ingredients Nutrition


  1. In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
  2. Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
  3. Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
  4. Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
  5. Serve in bowls over rice, with desired toppings.
Most Helpful

1 5

Absolutely bland!! Can't understand why the previous reviewer gave it four stars! This doesn't even have any salt in it and everyone knows that curry has to have salt. I am now in a position trying to recover this dish by adding lots of spices, potatoes, mushrooms etc. to try and save it for my guests coming to dinner.

5 5

I was really fancying a beef curry, so I goggled a simple beef curry, and I found yours. I did add mushrooms and garlic, and only used 1 can of coconut milk, but it was delicious. This is a very recommended recipe for those that aren't confident in the kitchen. Thanks xxxx