Coconut Beef Curry on Tumeric Rice

Tasty with a quick and easy prep but cooks for a while.


  • 2 Tablespoons Vegetable Oil
  • 1 Large Onion, Sliced
  • 2 Tablespoons Vindaloo Curry Paste
  • 2 Pounds Chuck Steak, trimmed and cubed
  • 1 Cup Beef Stock
  • 3/4 Cup Coconut Cream
  • 1 1/4 Cups Basmati Rice
  • 3/’4 Teaspoon Ground Tumeric


  1. Heat the oil in a saucepan over medium high heat.
  2. Add the onion and cook for 2-3 minutes until starting to soften.
  3. Add the curry paste and stir for 1 minute.
  4. Add the steak and brown evenly (approximately 5 minutes)
  5. Pour in the stock and bring to boil.
  6. Reduce heat to very low, cover and simmer for 1 hour or until beef is tender.
  7. Uncover the beef and cook for 15 minutes to reduce the sauce.
  8. Rinse the rice and add to a separate saucepan.
  9. Add the tumeric and 1 3/4 cups water to the rice and bring to a boil.
  10. Reduce heat on the rice, cover, and cook for 10 minutes.
  11. Remove rice from heat and let rest.
  12. Add the coconut cream to the beef and simmer for 15 minutes.
  13. Divide the rice into four servings and place the beef and sauce on top.

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 4

Microformatting by hRecipe.

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