Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Beef Curry with Jasmine Rice & Veggies

Forget everything you thought about curry being a weekend-only project. This Coconut Beef Curry with Jasmine Rice & Veggies delivers deeply caramelized beef, a silky aromatic coconut broth, and perfectly timed vegetables—all in under 90 minutes. The secret? Strategic searing, blooming your curry paste, and staggered vegetable additions that preserve color and crunch. It is comfort food with intention. Gluten-free adaptable, meal-prep friendly, and absolutely worthy of a Tuesday night.

  • Total Time: 87 minutes
  • Yield: 6 servings

Ingredients

For the Beef & Curry Base:

  • 2 lbs chuck roast, cut into 1.5-inch cubes
  • 1 tbsp avocado oil
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves
  • 1 tbsp fish sauce (or tamari for gluten-free)
  • 1 tsp coconut sugar

For the Vegetables:

  • 2 cups bell peppers (mix red and yellow), sliced
  • 1 cup snap peas
  • 1 medium carrot, julienned
  • 1 cup baby spinach

For Serving:

 

  • 1.5 cups jasmine rice
  • Fresh cilantro
  • Fresh Thai basil
  • Lime wedges

Instructions

 

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt on all sides. Moisture is the enemy of browning.
  2. Heat avocado oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  3. Sear beef in a single layer without crowding. Cook 3–4 minutes per side until a deep, dark crust forms. Transfer to a plate. Repeat with remaining beef.
  4. Reduce heat to medium. Add red curry paste to the pot. Stir constantly for 90 seconds until fragrant and the color deepens. This step is non-negotiable—raw paste tastes metallic.
  5. Pour in coconut milk, scraping the bottom with a wooden spoon to release the fond. That browned bits = flavor.
  6. Add lemongrass, kaffir lime leaves, fish sauce, and coconut sugar. Stir to combine.
  7. Return beef and any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low.
  8. Cover partially and cook for 50 minutes, stirring occasionally.
  9. Add carrots. Simmer 10 minutes.
  10. Add bell peppers and snap peas. Simmer 5 more minutes. Vegetables should remain slightly vibrant—not mushy.
  11. While curry finishes, prepare jasmine rice: Rinse rice under cold water until water runs clear. Combine with 1.25 cups water in a small pot. Bring to boil, cover, reduce to low. Cook 12 minutes. Remove from heat, rest 5 minutes undisturbed. Fluff with a fork.
  12. Remove curry from heat. Stir in baby spinach until just wilted.
  13. Discard lemongrass stalk and lime leaves.
  14. Serve curry over jasmine rice. Garnish generously with cilantro, Thai basil, and a lime wedge.

Notes

 

  • Make it ahead: Curry improves overnight. Store beef and vegetables in broth, refrigerate up to 4 days. Prepare fresh rice before serving.
  • Freezer instructions: Curry freezes beautifully for up to 3 months. Thaw overnight in refrigerator. Reheat gently, adding a splash of coconut milk to revive the emulsion.
  • Low-carb option: Substitute cauliflower rice. Sauté riced cauliflower in a dry pan for 3–4 minutes, finish with lime zest.
  • Mild version: Use only 1 tablespoon curry paste + ½ teaspoon paprika for color without heat.
  • Lemongrass substitute: 1 tablespoon frozen lemongrass paste or 1 strip lemon zest (in a pinch).

Find it online: https://juicymeatrecipes.com/coconut-beef-curry-with-jasmine-rice-veggies/