This slow-cooked coconut beef curry is the kind of dish that fills the house with an irresistible aroma and transforms a regular weeknight into something comforting and memorable. I first made this when a rainy evening demanded something warming and hands-off; the long, gentle simmer turned an economical cut of beef into silken, shreddable pieces that soak up creamy coconut and fragrant spices. It quickly became our go-to when I want dinner ready after a busy day and a dish that doubles as excellent leftovers for lunches.

What makes this curry special is the balance of textures and flavours: tender beef that falls apart with a fork, the richness of full-fat coconut milk, bright citrus from lime, and the fragrant backbone of yellow curry paste with optional lemongrass for a fresh lift. It’s forgiving, adaptable to spice preferences, and perfect for batch cooking — I often double the quantities to freeze half for nights when I need dinner to reheat with little fuss.

Ingredients

• Beef: 2 pounds 10 ounces beef chuck, trimmed and cut into 1½-inch pieces. Choose well-marbled chuck or braising steak for the best melting texture after slow cooking.
• Oil: 2 tablespoons olive oil or a neutral oil. Use a high-smoke-point oil for searing; I often use vegetable oil to get a good brown crust.
• Aromatics: 1 stalk lemongrass (finely chopped, optional), 1 brown onion (finely diced), 1 tablespoon fresh minced ginger and 1 tablespoon fresh minced garlic. Fresh aromatics lift the coconut richness and add brightness.
• Curry paste: 1/2 cup yellow curry paste. I recommend Maesri or Ayam brands for balanced heat; reduce quantity for milder versions (see notes).
• Coconut milk: 20½ fl oz (about 2 1/2 cups) canned coconut milk — full-fat gives the creamiest texture and best mouthfeel.
• Seasoning: 1 tablespoon brown sugar, 2 tablespoons fish sauce (or tamari/soy sauce), and the juice of 1 lime to brighten at the end.
• To serve: steamed jasmine rice, lime wedges, roasted crushed peanuts or crushed papadums, Thai basil leaves and sliced bird’s eye chilli if you like extra heat.

Instructions

Brown the beef: Heat 2 tablespoons oil in a large, heavy-based frying pan over medium-high. Work in batches so the pan stays hot — cook beef pieces for 4–5 minutes, turning frequently, until well browned on all sides; a good fond adds flavour to the sauce. Transfer browned beef to a plate and set aside. Sauté the aromatics: Using the same pan, lower heat slightly and add the chopped lemongrass (if using), diced onion, minced ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant and the onion is translucent but not browned; scraping the browned bits from the pan helps incorporate flavour. Add the curry paste: Stir in 1/2 cup yellow curry paste and cook for about 30 seconds to bloom the spices — this deepens the paste’s aroma and removes any raw edge. Combine liquids and return beef: Pour in the canned coconut milk, add 1 tablespoon brown sugar and 2 tablespoons fish sauce, and stir to combine. Return the beef to the pan, bring to a gentle simmer, then reduce heat to low, cover and cook slowly for 2 hours. Check at the halfway mark: if the sauce is catching on the bottom, add 1/2 cup water to prevent sticking. Finish and thicken: After about 2 hours the beef should be fork-tender and easily pulled apart. If it needs longer, continue cooking in 30-minute intervals. When tender, remove the lid, raise heat to medium-high and simmer uncovered for 10–15 minutes until sauce reaches a gravy-like consistency — the natural oil separation from the coconut milk is desirable and adds depth. Brighten and serve: Remove from heat, stir through the juice of 1 lime, taste and adjust seasoning. Serve over steamed jasmine rice with lime wedges, crushed peanuts and Thai basil if you like.

Storage Tips

Allow the curry to cool to near room temperature (no longer than two hours), then transfer to airtight containers. It keeps in the refrigerator for up to 3 days and in the freezer for up to 3 months; leave about 1/2-inch headspace when freezing since liquids expand. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or stock to restore a saucy consistency. Microwave reheating works too — use medium power and stir every minute to reheat evenly.

Ingredient Substitutions

If you don’t have fish sauce, tamari or regular soy sauce works as a substitute but will change the umami profile slightly. For a gluten-free finish, use tamari and check your curry paste label. Swap beef chuck for short ribs for extra richness, or use chicken thighs for a lighter protein — adjust cooking time so chicken remains juicy. For lower fat, use light coconut milk but expect less body and a thinner sauce.

Serving Suggestions

Serve over steamed jasmine rice or coconut rice for a luxurious pairing. For texture, scatter roasted crushed peanuts or crushed papadums on top, and garnish with Thai basil and fresh lime wedges. A simple cucumber salad or blanched green beans with a squeeze of lime make crisp, refreshing sides that cut through the richness. For a family-style spread, add steamed vegetables and warm flatbreads so guests can personalise bowls.

Cultural Background

This preparation draws on Thai flavour principles — aromatic herbs like lemongrass, the balance of sweet, salty, sour and spicy, and the creamy texture of coconut milk. Yellow curry paste typically blends turmeric, cumin and mild chili, producing a fragrant base that’s more mellow than red curry. Regional variations exist across Southeast Asia, and home cooks often adjust paste quantity and aromatics to suit local palates.

Seasonal Adaptations

In colder months, I bulk the recipe with root vegetables such as sweet potato or carrot added in the last hour of cooking for a heartier meal. In summer, keep it lighter by serving the curry over shredded cabbage or with a zesty herb salad on the side. For holidays, add roasted pumpkin and finish with toasted coconut flakes for a festive touch.

Meal Prep Tips

Make a double batch and freeze half in meal-sized portions for quick dinners. When packing lunches, separate rice and curry to keep rice texture intact, and reheat the curry gently before combining. Store garnishes separately to preserve crunch and freshness; add herbs and peanuts just before serving.

There’s a particular joy in making a large pot and knowing dinners for the week are taken care of. Share this with friends, adapt it to your spice preference, and make it your own — it rewards patience and is forgiving to improvisation.