Spicy Beef Curry Recipe

spicy madras curry

A lot of my absolute favourite meals are slow cooked dishes. I enjoy the whole process, from the preparation to the hours of cooking to the ridiculously tender meat that comes out at the end. The time and effort put in is always rewarded in the end and it’s hard to ruin a slow cooked meal as even the disasters taste good. The cheaper cuts of meat are generally best to use too so it shouldn’t cost you a fortune to feed the family.

In this recipe I have used chuck steak or braising steak but next time I’m going to use lamb shoulder. I was on a strict budget this week so I have had to cut back on a few luxuries. Expensive cuts of meat and bars of chocolate were both CUT from the shopping list! It could have been made without any meat at all and still would have tasted fine as potatoes and a few other vegetables would work perfectly.

Indian beef curry recipe.This is the first time I have used my new copper plate. I bought it on eBay for about $20. On the back it says it’s from Egypt in 1941.

Old Copper PlateHere’s the wonderful patterns in the plate that I bought. There’s a piece broken off on the side that I keep cropping but I can live with that. I only bought the plate because I thought it would look good in photos ;-)

Spicy Beef Curry Recipe
Prep time
Cook time
Total time
This recipe has borrowed from a whole bunch of other recipes that I have used over the years, so I don't know if it's actually called something specific. I just call it a spicy beef curry and it tastes good so that's all that really matters. It is a little spicy but just go easy with the chilies and it'll be a much milder dish.
Recipe type: Beef
Cuisine: Indian
Serves: 6
  • 1 kilogram or about 2 pounds of Chuck Steak
  • 1 can of Coconut Milk (14 oz or 400ml)
  • 2 Fresh Chilies diced finely (or leave out if you wish)
  • 3 cloves of Garlic crushed
  • 1 Onion diced finely
  • 1 half inch or 1cm of fresh Ginger crushed
  • 2 tablespoons of Thai Red Curry Paste
  • 2 tablespoons of Fish Sauce
  • 1 tablespoon Brown Sugar
  • 2 Bay Leaves
  • 1 tablespoon of ground Coriander
  • 1 tablespoon of Ground Cumin
  • 1 tablespoon Salt
  • 1 tablespoon Olive Oil
  • Fresh Coriander to serve
  • Chopped Cashews to serve
  1. Dice the chuck steak into nice bite sized pieces. Don't be too precious about cutting ALL the fat from the beef but definitely trim it as you dice. Add the diced Onion to a large heavy pot with a splash of Oil in it. Then add the Beef for a few minutes until slightly brown.
  2. Once the Beef is sealed add the Garlic, fresh Ginger, and Chilies, stirring for a few minutes. Then add the Thai Red Curry Paste, Fish Sauce, Spices, Brown Sugar and can of Coconut Milk. Stir all of the ingredients together well and bring to the boil. Turn the heat down very low and cover loosely so that steam can release from the pot. Simmer at low heat for between 2 and 3 hours.
  3. Serve with rice and garnish with chopped Cashew Nuts and fresh Coriander (Cilantro).
Like all recipes, add to it and take away ingredients to taste. Just remember that some vegetables will turn to mush after cooking for a long period of time so you could add them to the pot later on in the cooking process.

कृपया भोजन का आनंद लीजिये – kripyā bhojan kā ānnaṅd lijīyai