This Slow-cooked Coconut Beef Curry has been my go-to when I want comfort and depth in one pot. I first discovered this combination during a rainy weekend when I had a shoulder of beef, a can of coconut milk and a jar of yellow curry paste in the pantry. The long, gentle simmer transformed a cheap cut of beef into meltingly tender pieces, and the coconut milk gave the sauce a glossy, indulgent creaminess that soaked into the rice. It is the sort of dish that fills the kitchen with perfume and draws the family to the table without ceremony.

What makes this version special is its balance between fragrant aromatics and rustic, slow-cooked richness. The beef develops an almost braised depth while the yellow curry paste and lemongrass lend floral, citrusy notes. I often think of this as the weeknight hero that behaves like a weekend feast: it takes time, but very little hands-on effort. Leftovers are even better the next day, and it freezes well so it has a permanent place in my freezer rotation.

Ingredients

• Beef chuck: Use about 2 lb 10 oz of beef chuck, cut into 1½-inch pieces. This cut has enough connective tissue to become tender and succulent when slow-cooked; look for well-marbled pieces for the best flavor.
• Neutral oil: 2 tablespoons of olive oil or a neutral oil such as canola. Olive oil adds a mild fruitiness; neutral oil prevents burning when browning the meat.
• Lemongrass (optional): 1 stalk, finely chopped. Adds a citrusy lift—if unavailable, a teaspoon of finely grated lime zest will help mimic the brightness.
• Aromatics: 1 medium brown onion, 1 tablespoon each freshly minced ginger and garlic. These create the fragrant base that complements the curry paste without overpowering the coconut.
• Yellow curry paste: About 1/2 cup (115 g) for medium heat. Brands like Maesri or Ayam are reliable for balanced flavor; reduce to 1/3 cup for mild or 1/4 cup for very mild (see notes).
• Canned coconut milk: 2 1/2 cups (20.5 fl oz) full-fat coconut milk. Full-fat gives the sauce richness; shake the can before opening and scrape in the thicker cream for a silkier texture.
• Seasoning: 1 tablespoon brown sugar, 2 tablespoons fish sauce (or tamari/soy sauce), and juice of 1 lime. These provide sweet, salty and acidic balance to the creamy base.
• To serve: Steamed jasmine rice, lime wedges, roasted crushed peanuts or papadums, Thai basil leaves and sliced bird’s eye chiles for those who like heat.

Instructions

Brown the beef: Heat 2 tablespoons oil in a large heavy-based frying pan over medium-high heat. Pat the beef dry to ensure a good sear. Brown in batches for 4 to 5 minutes each, turning to get color all over. Remove browned pieces to a plate—don’t overcrowd the pan or the meat will steam instead of sear. Sauté the aromatics: In the same pan, add the chopped lemongrass, diced onion, 1 tablespoon minced ginger and 1 tablespoon minced garlic. Cook for 2 to 3 minutes until fragrant and soft but not browned. Scrape up any browned bits from the bottom of the pan for extra flavor. Add the curry paste: Stir in about 1/2 cup yellow curry paste and cook for 30 seconds to bloom the spices—this releases more aroma and deepens the flavor profile. If you prefer milder heat, reduce the paste as suggested in the notes. Combine liquids and simmer: Pour in 2 1/2 cups coconut milk, add 1 tablespoon brown sugar and 2 tablespoons fish sauce. Return the beef to the pan and bring to a gentle simmer. Reduce heat to low, cover and simmer for 2 hours, checking halfway and adding 1/2 cup water if the sauce is catching on the bottom. Check for tenderness and reduce: After 2 hours the beef should be fork-tender. If not, continue simmering in 30-minute increments. Once tender, remove the lid, increase heat to medium-high and simmer uncovered for 15 minutes or until the sauce reaches a gravy-like consistency. Remove from heat and stir in juice of 1 lime. Serve: Serve over steamed jasmine rice with lime wedges, crushed peanuts or papadums, Thai basil and sliced chiles if desired. The contrast of bright lime and crunchy peanuts lifts the rich curry beautifully.

Storage Tips

Store cooled curry in airtight containers in the refrigerator for up to 3 days. For longer storage, divide into meal-sized portions and freeze for up to 3 months. Leave a small headspace in containers when freezing. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop over low heat, adding a splash of water or stock to return the sauce to the desired consistency. Reheating slowly preserves texture and prevents splitting.

Ingredient Substitutions

If you do not have fish sauce, use 2 tablespoons tamari or soy sauce (note soy contains gluten). For a vegetarian version, replace beef with firm tofu or jackfruit and use soy sauce in place of fish sauce; the depth will differ but the coconut and curry paste will carry the dish. Swap yellow curry paste for mild red paste for a slightly sweeter, earthier flavor. If lemongrass is unavailable, use the zest of one lime plus 1 teaspoon of grated ginger to approximate the bright note.

Serving Suggestions

Serve this curry over steamed jasmine rice or coconut rice for extra richness. A side of lightly dressed cucumber salad adds brightness and crunch. Finish with toasted crushed peanuts, Thai basil, and extra lime wedges. For a heartier meal, serve with a side of roasted vegetables or steamed greens such as bok choy. The dish shines both as a family weeknight dinner and as an impressive main for entertaining.

Cultural Background

Yellow curry paste is rooted in Southeast Asian spice blends, blending turmeric, coriander, cumin and gentle chiles. This particular slow-cooked interpretation leans Thai in its use of fish sauce, lemongrass and lime. Slow-braising meat in coconut milk is a common technique across tropical Asian cuisines where coconut is abundant; the approach here blends rustic braising with aromatic curry building, creating a hybrid that respects tradition while being suited to a home-kitchen timeline.

Seasonal Adaptations

In cooler months, serve with a side of buttery roasted root vegetables to make the meal feel seasonal and hearty. In summer, lighten the dish by adding tangy cherry tomatoes and finishing with extra lime and fresh herbs. For festive occasions, add roasted pumpkin or sweet potato chunks toward the end of cooking for a colorful, warming twist that complements the curry’s creamy sweetness.

Meal Prep Tips

Prepare the base a day ahead: brown the beef and cook the aromatics, then combine with coconut milk and refrigerate overnight. Gently reheat and simmer until tender the next day, which both shortens the final cook time and allows flavors to marry. Pack in portioned microwave-safe containers for lunches. Use freezer-safe bags to save space when freezing and label with date and contents for easy rotation.

This Slow-cooked Coconut Beef Curry rewards patience with deep, layered flavors and tender beef. Whether you cook it for a cozy weeknight or a special gathering, it’s easy to make your own with little adjustments. I hope it finds as much of a place in your routine as it has in mine—an indulgent, comforting pot that brings people together.