Creamy Beef Curry with Coconut Milk Recipe

An epicurean adventure to: Sri Lanka

This Sri Lankan-inspired beef curry combines warm cinnamon, bright coriander and citrusy cardamom with the creamy depth of coconut milk and double cream. It’s comforting, fragrant and approachable for cooks of all levels.

Sri Lankan cuisine is celebrated for its vibrant spice blends and balance of flavours. This beef curry captures that spirit while keeping the ingredient list simple and pantry-friendly.

The method is straightforward and forgiving, so even if you’re new to curries you’ll find this easy to prepare.

What’s to love about this recipe?

1. One-pot, stovetop preparation for easy cooking and minimal cleanup.
2. Layered, aromatic flavour with warm spices and a creamy coconut base.
3. Mild and creamy — suitable for those who prefer less heat.
4. Ready in just over an hour, including prep and simmer time.
5. Freezes and reheats well, so you can double the batch for meal planning.

Key ingredient notes and substitutions

Please refer to the ingredient list in the recipe card below for exact quantities.

Cubed beef

Choose chuck or braising steak for a budget-friendly option; rump steak works well if you prefer a leaner, more tender cut. If you use a tougher cut, keep the meat mostly submerged while simmering and extend the cooking time until tender.

Flavourings

This curry uses bay leaves, cinnamon, curry powder, garlic, ginger, ground coriander, turmeric and crushed cardamom seeds. Adjust the spice amounts to taste. Measuring spices in advance makes the cooking process smoother.

Onions

About 200g of chopped onion equals one large onion or two medium onions. No need to be precise — use what you have on hand.

Sugar

A little sugar balances the acidity of tomato paste and brightens the coconut flavours. Omit or reduce it if you prefer a sugar-free dish.

Coconut milk and cream

Use full-cream coconut milk for the richest texture. Double cream gives extra indulgence, but single cream can be used for a lighter result. Adjust the cream at the end to achieve your preferred sauce consistency.

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

Prepping

1. Shell the cardamom pods and crush the seeds in a mortar and pestle. Measure out the spices on a plate to keep everything organized before you start cooking — it speeds the process and reduces stress.

Making the curry

2. Heat 1 tablespoon oil in a large lidded saucepan, dutch oven or wide frying pan over medium-high heat. Brown 1 kilogram cubed beef in batches so the pieces develop a good sear without overcrowding the pan. Set the browned beef aside.

3. Melt 30 grams butter in the pan, add 3 bay leaves, 1 cinnamon stick and 2 tablespoons mild curry powder. Stir for about 30 seconds, scraping any browned bits from the bottom of the pan — those bits pack a lot of flavour.

4. Add 200 grams chopped onion and fry for 2–3 minutes over medium heat, adding a splash of water if the pan looks dry.

5. Stir in 3 teaspoons crushed garlic and 3 teaspoons minced ginger and fry for 1 minute.

6. Add 1 teaspoon ground coriander, 1 teaspoon turmeric, the crushed seeds from 6 cardamom pods, 2 tablespoons tomato paste and 3 tablespoons sugar. Stir for about 30 seconds to bloom the spices.

7. Pour in 400 millilitres full-cream coconut milk and 200 millilitres water. Stir to combine the spices into the sauce.

8. Return the beef to the pan, season with 1 teaspoon salt (or to taste), stir and bring to a gentle simmer.

9. Cover tightly and simmer very gently over low heat for 1 hour, or until the beef is tender. Check every 10 minutes and add a splash of water or a little beef stock if the sauce is reducing too quickly. A real gentle simmer is important — if the heat is too high the liquid will evaporate and the meat may toughen.

10. Stir in 120–150 millilitres double cream (or single cream) and cook uncovered for another 2–3 minutes over low heat. Add more cream if you prefer a looser sauce, or less for a thicker finish.

11. Serve the curry piping hot over rice.

Serving suggestions

• Finish with chopped fresh coriander and a good grind of black pepper.
• Serve with coconut basmati rice, yellow basmati rice or plain white rice.
• Offer flatbreads such as naan or roti to soak up the sauce.
• Serve with crispy poppadoms and a selection of chutneys or pickles for contrast.
• Coconut sambal, a cooling raita or quick pickled onions make excellent accompaniments.
• Sliced fried plantain adds a touch of sweetness and texture.

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 extra cream until piping hot, or use the microwave. The curry often tastes even better the next day once the flavours have melded.

Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

For food safety advice, including guidance on food allergies, consult reputable food safety resources relevant to your country.

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