Spicy Beef Curry Rice (Printable)
Tender beef simmered in a rich, spicy sauce paired with fluffy basmati rice and fresh cilantro.
# What You Need:
→ Beef
01 - 1.3 lbs beef chuck, cut into 0.8 inch cubes
→ Marinade & Spices
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 green chilies, finely chopped (adjust to taste)
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1 1/2 tsp ground turmeric
10 - 1 1/2 tsp chili powder
11 - 1 tsp garam masala
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Sauce
14 - 14 oz canned chopped tomatoes
15 - 3/4 cup plus 2 tbsp beef broth
16 - 3/4 cup plus 2 tbsp coconut milk
17 - 1 tbsp tomato paste
18 - 1 tsp sugar
→ Rice
19 - 1 1/4 cups basmati rice
20 - 2 cups water
21 - 1/2 tsp salt
→ Garnish
22 - Fresh cilantro leaves
# Directions:
01 - Pat beef cubes dry and season with salt and pepper.
02 - Heat 1 tbsp vegetable oil in a large heavy-based pot over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
03 - Add remaining oil to same pot. Sauté onions until golden, about 5 minutes. Add garlic, ginger, and chilies; cook for 1 minute.
04 - Stir in cumin, coriander, turmeric, chili powder, and garam masala. Toast spices for 1 minute until fragrant.
05 - Add tomato paste, canned tomatoes, sugar, and beef broth. Stir well, scraping up browned bits from the pot.
06 - Return beef to pot. Bring to simmer, cover, and cook on low heat for 1 hour, stirring occasionally.
07 - Stir in coconut milk and simmer uncovered for 10 to 15 minutes until sauce thickens and beef is tender.
08 - Rinse basmati rice under cold water until clear. Combine rice, water, and salt in saucepan. Bring to boil, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let stand 5 minutes, then fluff with fork.
09 - Plate steamed rice, top with spicy beef curry, and garnish with fresh cilantro leaves.
# Expert Tips:
01 -
- The beef becomes melt-in-your-mouth tender while the sauce coats every grain of rice with pure comfort.
- You'll discover that coconut milk is secretly the ingredient that transforms sharp spices into something warm and rounded.
- It's naturally dairy-free but tastes like it was made with love for hours, not because anyone had dietary restrictions.
02 -
- Brown meat in a single layer without crowding—too many pieces in the pan means they steam instead of sear, and you'll lose half your flavor.
- Don't skip the one-minute spice toast; it's the difference between a curry that tastes good and one that tastes memorable.
- If your sauce looks too thin when the beef is tender, simmer uncovered a few minutes longer—the right consistency should coat the back of a spoon.
03 -
- If your curry tastes flat after cooking, a squeeze of fresh lime juice or a tiny pinch of sugar can wake it up without making it sweet.
- Use a Dutch oven or heavy-bottomed pot specifically; thin pots let the bottom scorch before the meat gets tender, and that's a flavor disaster worth avoiding.