Coconut Beef Curry with Cinnamon and Cardamom
A warm and comforting Sri Lankan-inspired curry made with tender chuck steak, rich coconut milk, and a blend of aromatic spices, served with steamed basmati rice.
- Prep
- 15 min
- Cook
- 160 min
- Total Time
- 175 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Sri Lankan
Ingredients
- 1.5lbschuck steak, cut into 1-inch cubes
- 2tbspginger, grated
- 4clovesgarlic, minced
- 1cancoconut milk
- 1mediumonion, diced
- 2tbsptamarind paste
- 4cupsbok choy, chopped
- 2cinnamon sticks
- 2cupsbasmati rice
- 6cardamom pods, lightly crushed
Step-by-Step
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the cubed chuck steak and cook, stirring occasionally, until browned on all sides, about 5 minutes.
5mmedium-high heat - 2
Add the grated ginger and minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
1mmedium-high heat - 3
Pour in the coconut milk and add the diced onion, tamarind paste, cinnamon sticks, and crushed cardamom pods. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded together.
150mlow heat - 4
Add the chopped bok choy to the pot and continue to simmer for 5 more minutes, until the bok choy is tender.
5mlow heat - 5
While the curry is simmering, cook the basmati rice according to the package instructions.
15m - 6
Serve the coconut beef curry over the steamed basmati rice.