Beef coconut curry

Beef coconut curry

Serves: 4-5 | Preparation Time: 10 mins | Cooking time: 3-4 hours


  • 1.5 kg Farm88 yearling beef diced casserole steak
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 large onion, peeled & chopped
  • 2 capsicum, deseeded & roughly chopped
  • 4 cloves garlic, peeled & minced
  • 2 tsp minced ginger
  • 2 heaped tbsp of your favourite curry paste
  • 1 beef stock cube, crumbled
  • 400g chopped tomatoes
  • 2 tbsp tomato puree (paste)
  • 2 tsp sugar
  • 400ml coconut milk (full fat)
  • To serve:
  • rice, steamed
  • fresh coriander leaves
  • roti bread


1. Preheat oven to 160oC.

2. Season the beef with salt and pepper.

3. Heat oil in a pan over high heat and add in the beef. Sear until lightly browned. (Cook in batches)

4. Add the beef into a large casserole dish and set aside.

5. Add oil to the pan and reduce the heat to medium.

6. Add in the onion and capsicum and cook for 4-5 minutes, or until the onions have softened.

7. Add in the garlic, ginger, curry paste and crumbled stock cube. Stir for 1-3 minutes.

8. Add in the tomatoes, tomato puree, sugar and coconut milk. Mix and bring to the boil.

10. Pour the mixture on top of the beef, and give it a good stir.

11. Cover and place in the oven. Cook for 3-4 hours.

12. Serve with rice and roti bread and garnish with coriander.

Results may vary.