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Sri Lankan Beef Curry

Sri Lankan · Dinner · Easy

Sri Lankan Beef Curry

Total
2 hr 25 min
Prep
20 min
Serves
6
Calories
410
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Slow-simmered beef carries toasted spices, coconut milk and a little vinegar in a Sri Lankan curry with a thick, clinging gravy.

Long cooking softens both the beef and the sharp edges of the spices in Sri Lankan Beef Curry. Coconut milk rounds out the roasted coriander and chili without making the gravy pale or overly sweet.

Beef chuck is the useful cut here: its connective tissue becomes tender during the simmer. Keep the cubes fairly large and wait for a fork to slide in easily; reaching a safe temperature happens well before the meat becomes tender.

RichSpicySavoryMake AheadFreezer FriendlyComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-proteinLow-carb

Method

  1. Toast the ground coriander and cumin in a dry Dutch oven over medium-low heat for until nutty-smelling. Transfer to a bowl.

  2. Add the vegetable oil and onion to the pot. Cook over medium heat for until golden, then stir in garlic, ginger, cayenne, turmeric, cinnamon, curry leaves and toasted spices for .

  3. Add the beef chuck, vinegar, salt and black pepper. Turn in the spice mixture for until the surface loses its raw color.

  4. Pour in the coconut milk and water. Cover and simmer over low heat for until fork-tender, checking occasionally and adding a splash of water if the base looks dry.

  5. Uncover and simmer for until the gravy clings to the beef. Verify the beef has passed 145°F, rest off the heat for and remove the cinnamon stick.

Forkue tips

  • Frozen curry leaves work well. If they are unavailable, omit them; extra curry powder does not replace their citrusy aroma.

Storing and reheating

Keeps refrigerated for 3 days or frozen for 3 months. Reheat slowly with a spoonful of water, stirring from the bottom so the thick coconut gravy does not catch.

Kitchen gear

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Nutrition per serving, estimated

410Calories
32gProtein
7gCarbs
28gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Sri Lankan Beef Curry: FAQ

Can I use a lean steak cut?

Chuck is a better choice for this long simmer. Lean steak can become dry before the curry develops its concentrated flavor.

Why is the beef still chewy?

It needs more time at a gentle simmer. Add a little water, cover again and keep cooking until a fork slips into a cube with little resistance.

How do I store and reheat Sri Lankan Beef Curry?

Keeps refrigerated for 3 days or frozen for 3 months. Reheat slowly with a spoonful of water, stirring from the bottom so the thick coconut gravy does not catch.

How long does Sri Lankan Beef Curry take?

About 2 hr 25 min in total: 20 min prep and 2 hr 5 min cooking.

What do I need to make Sri Lankan Beef Curry?

The key ingredients are beef chuck, onion, garlic, ginger, ground coriander and ground cumin, plus pantry basics.

Any tips for Sri Lankan Beef Curry?

Frozen curry leaves work well. If they are unavailable, omit them; extra curry powder does not replace their citrusy aroma.

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