Coconut Milk Beef Curry Recipe: Rich, Creamy, Slow-Simmered

An epicurean adventure to: Sri Lanka

This Sri Lankan-inspired beef curry combines warm cinnamon, bright coriander and citrusy cardamom, all rounded by creamy coconut milk and a touch of cream.

Sri Lankan cooking is celebrated for bold, layered flavours, and this beef curry is a great introduction. The recipe here uses accessible ingredients and straightforward techniques while keeping the essence of the dish intact.

It’s an approachable recipe even for first-time curry cooks.

What’s to love about this recipe?

1. One-pot, stovetop comfort food.
2. Layered, aromatic flavours from warming spices.
3. Mild and creamy—suitable if you prefer less heat.
4. Ready in just over an hour, including prep.
5. Freezes well, so you can double up for quick weekday meals.

Key ingredient notes and substitutions

See the recipe card below for exact quantities.

Cubed beef

Choose chuck or braising steak for budget-friendly, slow-cooked tenderness. For a firmer, more tender texture, rump works well. If you use a tougher cut, keep it submerged in sauce and simmer until tender, adding liquid as needed.

Flavourings

This curry uses bay leaves, cinnamon, curry powder, garlic, ginger, ground coriander, turmeric and cardamom. Adjust quantities to taste. These spices create the characteristic warm, citrusy and earthy profile of the dish.

Chopped onions

About 200g of chopped onion equals one large or two medium onions—no need for exact precision.

Sugar

A little sugar balances the tomato and onion acidity and complements coconut. Omit or reduce for a sugar-free version.

Coconut milk and cream

Use full-fat coconut milk for richness. Double cream adds extra indulgence, but single cream can be used if preferred. Adjust the amount of cream to reach your desired sauce consistency.

How to make coconut milk beef curry: Step-by-step

Prepping

1. Shell the cardamom pods and crush the seeds with a mortar and pestle. Tip: measuring spices onto a plate beforehand makes the cooking process smoother.

Making the curry

2. Heat oil in a large lidded saucepan, Dutch oven or heavy frying pan over medium–high heat. Brown the beef in batches so pieces get a good sear; transfer browned pieces to a bowl.

3. Melt butter in the pan, then add bay leaves, a cinnamon stick and curry powder. Cook for about 30 seconds, scraping up any browned bits from the base to boost flavour.

4. Add the chopped onions and fry over medium heat for 2–3 minutes, adding a splash of water if they begin to stick.

5. Stir in garlic and ginger and fry for about 1 minute until fragrant.

6. Add ground coriander, turmeric, crushed cardamom seeds, tomato paste and sugar. Cook for about 30 seconds to bloom the spices.

7. Pour in the coconut milk and water, stirring to combine with the spice mixture.

8. Return the browned beef to the pot, season with salt and bring to a gentle simmer.

9. Cover and simmer very gently over low heat for about 1 hour, or until the beef is tender. Check the liquid every 10 minutes and add a splash of water or stock if needed. A light, steady simmer is ideal—reduce the heat if the sauce is boiling vigorously.

Note: Cooking time and evaporation will vary with pot size and stove type, so monitor the liquid level and adjust as necessary.

10. Stir in the cream and cook uncovered for a further 2–3 minutes over low heat. Add more cream if you prefer a saucier curry, or less for a thicker sauce.

11. Serve piping hot over rice.

Serving suggestions

• Finish with chopped coriander and a grind of black pepper.
• Serve with coconut basmati, yellow basmati or plain white rice.
• Offer naan or roti on the side for dipping.
• Add poppadoms for crunch with your favourite dipping sauces.
• Pair with coconut sambal—fresh grated coconut mixed with onion, green chillies, lime and salt—for a bright condiment.
• A cooling raita of yoghurt, cucumber and mint works well alongside.
• Quick pickled red onions or a cold onion chutney make excellent small sides.
• Sliced, fried plantains add a pleasant sweet contrast.
• Offer a selection of pickles or chutneys to complement the curry.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of water or a little extra cream, or use the microwave until piping hot.

The curry freezes well for up to three months. Thaw overnight in the fridge before reheating.