Description
A rich and aromatic curry featuring tender beef simmered in a creamy coconut sauce with warm spices, served alongside fluffy jasmine rice and soft garlic naan.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 cup jasmine rice
- 2 cups water
- 4 pieces store-bought naan bread
- 3 tbsp butter, melted
- 2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, garlic, and ginger. Cook until softened, about 3 minutes. Stir in curry powder and cook for 1 minute until fragrant.
- Return beef to the pot, add coconut milk, and bring to a simmer. Reduce heat to low, cover, and cook for 2 hours until beef is tender, stirring occasionally.
- While curry simmers, rinse jasmine rice under cold water. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork.
- Preheat oven to 375°F (190°C). Mix melted butter and garlic powder, brush onto naan bread, and bake for 5-7 minutes until warm and slightly crispy.
- Serve curry over jasmine rice, garnished with cilantro, with buttery garlic naan on the side.
Notes
You can customize the seasonings to taste.