Add to Favourites
My Favourites
Email this recipe
Print this recipe

Coconut Beef Curry

recipe image


At a glance
Main Ingredient

1 tablespoon oil
2 pounds rump roast, cut in 1 inch strips
2 large onion, sliced
2 cloves garlic, chopped
2 tablespoons paprika
2 tablespoons cumin
2 tablespoons Red Curry Paste
4 medium russet potato, peeled and diced
1 pound baby carrots, peeled
2 teaspoons Tomato Paste
14 ounces Coconut Milk,
1/2 cup water
1/2 bunch cilantro, Chopped
Kosher salt and Freshly Ground Pepper to taste


In a large nonstick skillet, heat oil over medium-high heat. In batches, add beef strips and cook for 2 to 3 minutes per batch or until browned on all sides. Add onion, garlic, paprika, cumin, cinnamon and red curry paste. Sauté for 2 minutes or until fragrant. Add potatoes and carrots.

In a small bowl, combine tomato paste, coconut milk, and water; mix well. Add to skillet; stir to combine with meat and vegetables. Cover; set over low heat and cook for 1 1/2 hours.