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

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.

Eunice Pam December 27, 2013

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

Alison P. October 28, 2013

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