Coconut and chilli beef curry

6 November 2015

This coconut and chilli beef curry is packed with flavour and so simple to prepare. Just leave it on the stovetop to simmer while you enjoy your evening.

4 people

20 minutes

Cooking time
3 hours


1 tbs canola oil
⅓ cup Thai red curry paste
1kg beef chuck steak, cut into cubes
½ cup water
400g orange sweet potato, cut into chunks
1 medium eggplant, cut into chunks
½ cup coconut milk
½ cup desiccated coconut
1 lime, zest grated and juiced
1 tbs brown sugar
1 tbs tamarind paste


  1. Heat a large heavy-based flameproof pot. Add the oil and curry paste and cook for 1-2 minutes or until fragrant. Add beef and toss through to combine.
  2. Add water and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours.
  3. Add sweet potato, eggplant, coconut milk, desiccated coconut, lime zest, juice, brown sugar and tamarind. Bring to the boil again and reduce heat to low.
  4. Simmer, covered, stirring occasionally for 1 hour or until tender.

Serving suggestion
Sprinkle with shredded kaffir lime leaves and sliced fresh chilli. Accompany with steamed rice and Asian greens.

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