Beef Slow-Cooked in Coconut Milk with Spices
Recipe GLPR89e4fa5fdcb477
This aromatic Southeast Asian-style curry features tender beef chuck braised in rich coconut milk infused with a fragrant paste of shallots, garlic, galangal, ginger, fresh turmeric, and candlenuts. The dish is enriched with kaffir lime leaves and curry leaves for bright, complex flavors. Slow-cooking allows the spices to meld and the meat to become fall-apart tender. A warming, satisfying main course naturally dairy-free and packed with protein.
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Ingredients
5 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
1 piece (2 inches) fresh galangal, peeled and chopped
1 piece (2 inches) fresh ginger, peeled and chopped
1 piece (½ inch) fresh turmeric, peeled and chopped
3 candlenuts, shelled and chopped
½ nutmeg seed, chopped
Salt to taste
2 pounds boneless beef chuck, cut into 1½-inch pieces
2 stalks lemongrass, lightly crushed
2½ cups unsweetened coconut milk
6 kaffir lime leaves
5 fresh curry leaves
Directions
Combine the chopped shallots, garlic, galangal, ginger, turmeric, candlenuts, and nutmeg in a food processor or mortar and pestle. Grind into a smooth, fragrant paste, adding a splash of water if needed to help the mixture blend. Season the paste lightly with salt.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the beef chunks and sear them on all sides until browned, about 3 to 4 minutes per side. Transfer the browned beef to a plate.
Reduce heat to medium. Add the spice paste to the pot and cook, stirring frequently, for 2 to 3 minutes until fragrant and the raw smell of the aromatics fades.
Pour in the coconut milk, stirring to combine with the spice paste until no lumps remain. Return the browned beef and any accumulated juices to the pot.
Add the lemongrass stalks, kaffir lime leaves, and curry leaves. Bring the mixture to a gentle simmer over medium heat.
Cover the pot partially and reduce heat to low. Simmer gently for 3 hours, stirring occasionally, until the beef is very tender and easily breaks apart with a fork. The sauce should reduce slightly and deepen in color.
Check that the internal temperature of the beef reaches a minimum of 145F. Taste and adjust salt as needed. Remove and discard the lemongrass stalks before serving.
Serve the beef and sauce hot over rice or with flatbread, if desired.
