Whole Garlic Beef Curry
Tender beef cubes slow-cooked with whole garlic bulbs until soft and sweet, finished with creamy coconut and green chilies. Aromatic, comforting, and perfect over hot rice.
Equipment
- 1 | Deep skillet or Dutch oven | with lid
- 1 | Wooden spoon | for stirring
- 1 | Measuring cup | for water and cream
- 1 | Knife | for slicing onions and chilies
Ingredients
- 2 | lbs | beef chuck | cubed
- 6-8 | | whole garlic bulbs | unpeeled
- 2 | medium | onions | sliced
- 3 | tbsp | oil |
- 2 | | bay leaves |
- 6 | | green cardamom pods |
- 1 | | cinnamon stick |
- 2 | | star anise |
- 1 | tsp | salt |
- ½ | tsp | black pepper |
- 3 | cups | water |
- 1 | cup | coconut cream |
- 4 | | green chilies | sliced
Instructions
- Heat oil in a deep pan over medium heat and add bay leaves, cardamom, cinnamon, and star anise until fragrant.
- Add sliced onions and cook until soft and lightly golden.
- Add beef cubes and sear on all sides until browned.
- Nestle whole unpeeled garlic bulbs among the beef.
- Pour in water, season with salt and pepper, and bring to a simmer.
- Cover and cook on low heat for 90 minutes until beef is fork-tender.
- Stir in coconut cream and sliced green chilies; simmer uncovered 5 minutes.
- Rest a few minutes then serve hot with rice.
- Tip: Keep heat low once covered so the garlic softens without breaking apart.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently on the stove with a splash of water.
Freezes well for up to 3 months without rice.
Use full-fat coconut milk if cream is unavailable.
Reheat gently on the stove with a splash of water.
Freezes well for up to 3 months without rice.
Use full-fat coconut milk if cream is unavailable.