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Easy Beef Curry

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“The beef curry I make is kind of a mix between Indian curry and Thai curry. It sounds a little odd, but we absolutely love it! It reheats well, too, and it can be made ahead and kept hot in a crock pot. It is a very saucy curry; if you don't like a lot of sauce, then cut back to one can of coconut milk. The toppings are only suggestions--pick and choose what you like or try something new!”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
  2. Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
  3. Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
  4. Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
  5. Serve in bowls over rice, with desired toppings.

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