Easy Coconut Beef Curry

Coconut Beef Curry Basmati Rice

Well I’m not going to lie to you… but this curry was made to ease a hangover, ease the cold winter bite and give me the relief every cheap date yearns for – no jokes!

We were celebrating the lift of the alcohol ban here in Cape Town (thank you uncle Cyril), and the pandemic has caused me to become quite fragile in this regard but alas this curry cured the hangover and satisfied the need for a warm, tasty, and easy winter meal that requires little to no effort.

But if you’re wondering, this curry can be made in a sober state which will make the cooking time feel far shorter than what I experienced in my case… So, go ahead, and give it a try, chef!

Oh and, if you’re wondering what chili sauce I topped my curry off then here it is Homemade Peri-Peri Sauce

Coconut Beef Curry with Basmati rice

  • Servings: 4
  • Difficulty: Easy
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  • 1 large onion, finely diced
  • 1 tbsp thai red paste
  • 1 tsp medium curry
  • 3 garlic cloves, finely chopped
  • 3cm fresh ginger, finely diced
  • 1 tbsp brown sugar
  • 2-3 tbsp live oil
  • 1 large fresh red chili
  • Beef Stew Meat
  • 2 medium tomatoes, chopped
  • 2 tbsp flour
  • 2 cans coconut milk
  • 100g spinach
  • 2 cups basmati rice
  • salt to taste
  • chives, for garnishing (optional)
  • homemade chili paste, for garnishing (optional)


  1. Add the chopped onion, red paste, curry, garlic, ginger, brown sugar, olive oil, and chili to a pan and cook for 5mins on a med-high heat.
  2. Add the beef cubes and flour and cook for 10mins. Add the chopped tomatoes and cook for 10mins or until the tomatoes have softened.
  3. Add the coconut milk and chopped spinach and lower the heat and cook for another hour or until the liquid has reduced by half and the beef is tender.
  4. First rinse the basmati rice (removing any unnecessary starch). Add the 2 cups of rinsed rice to 5 cups of boiling water (salted) and cook until tender.
  5. Add chopped chive and/or peri-peri paste and serve.

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