Ingredients
cut into ¾ - 1 inch pieces
or any flavorless oil such as vegetable oil
sliced (or 1 small onion)
or 5 - 6 small garlic cloves, finely chopped
finely chopped
fresh or dried (or use 2 bay leaves)
or jalapenos
use less for a milder curry
use less for a milder curry
to taste
Sri Lankan Beef Curry
The Flavor Bender (Dini)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 5 | 20 min | 45 min | 125 min | 5 |
An authentic and flavorful Sri Lankan beef curry recipe, that is adaptable and versatile! Made from scratch with a homemade curry powder. Naturally gluten free and keto-friendly. Great for meal prep too.EASY - This recipe is easy, but there is a lengthy cook time. Please read the post for tips on how to make a quick version of this curry that cuts down on time. But keep in mind it may impact the depth of flavor.Some variations in the ingredients are OK. Weight measurements do not have to be precise.
dinnercurrylunch
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Recommended Equipment
Spoon
Knife
Cutting board
Bowl
Pot
Instructions
Cut the beef into bite-sized pieces, and place it in a bowl. Add the salt and curry powder for the marinade, and mix. Let the beef marinate for at least one hour if you can, OR in the fridge overnight or up to 24 hours.
1 kg Beef Chuck cut into ¾ - 1 inch pieces0.5 tbsp Sri Lankan Curry Powder 1 tsp Sea Salt
Slice the onions. Finely chop the ginger and garlic. Slice the green chili either lengthwise or across. Remove the seeds and white pith if you prefer, to lessen the heat.
0.5 medium Onion sliced (or 1 small onion)4 Garlic Cloves or 5 - 6 small garlic cloves, finely chopped1.5 tbsp Ginger finely chopped2 Fresh Green Chilis or jalapenos
Heat a large pot over medium high heat. Add the oil, and once heated, add the onion and saute for a few minutes until the onions start to soften.
1 - 2 tbsp Coconut Oil or any flavorless oil such as vegetable oil0.5 medium Onion sliced (or 1 small onion)
Add the garlic, ginger, curry leaves, and green chilis. Saute until the onions are translucent.
4 Garlic Cloves or 5 - 6 small garlic cloves, finely chopped1.5 tbsp Ginger finely chopped8 - 10 Curry Leaves fresh or dried (or use 2 bay leaves)2 Fresh Green Chilis or jalapenos
Add the curry powder and saute for a few seconds until you can smell the spices.
1.5 tbsp Sri Lankan Curry Powder
Add the rest of the spices, along with the marinated beef. Stir well to coat the beef with the spices.
1 kg Beef Chuck cut into ¾ - 1 inch pieces1 tsp Ground Black Pepper use less for a milder curry1 tsp Cayenne Pepper use less for a milder curry1 tsp Ground Ceylon Cinnamon
Saute the beef for about 15 - 20 minutes. Some caramelization on the meat pieces is ideal, but not necessary.
1 kg Beef Chuck cut into ¾ - 1 inch pieces
Add the water and let it come to a boil. Add the coconut milk at this point, if you'd like the coconut milk to split in the curry. This enhances the flavor of the curry. Otherwise, leave out the coconut milk until towards the end of the cook time. This will yield a creamy curry sauce.
0.5 cup Water 0.5 cup Coconut Milk
Lower the heat to a simmer. Let the curry simmer (uncovered), for about 30 minutes. Stir regularly.
Add a little more water, as needed, if the water is evaporating. You can also place the lid on the pot half way through the cooking time.
0.5 cup Water
When the beef is very tender (about 30 - 40 minutes of simmering), the curry is ready. Taste and season to your preference.
Salt to taste
If you didn’t add the coconut milk at the beginning, then add it towards the end of the cook time. Stir the coconut milk through the curry, and allow the curry to come back to a simmer.
0.5 cup Coconut Milk
The curry is now ready. Let the curry preferably rest for about 30 minutes to let the flavors “mingle”. But it can also be served right away at this point too.
Make ahead tips / storing leftovers
Store the curry in portions. Store enough for 1 meal, in separate containers. Curries can be stored in the fridge for up to 3 days, but avoid reheating and refrigerating multiple times.
The curry will keep in the freezer for at least up to 2 months. Store in separate containers, so that you can thaw and reheat only what you need for one meal at a time.
Sri Lankan Beef Curry
The Flavor Bender (Dini)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 5 | 20 min | 45 min | 125 min | 5 |
An authentic and flavorful Sri Lankan beef curry recipe, that is adaptable and versatile! Made from scratch with a homemade curry powder. Naturally gluten free and keto-friendly. Great for meal prep too.EASY - This recipe is easy, but there is a lengthy cook time. Please read the post for tips on how to make a quick version of this curry that cuts down on time. But keep in mind it may impact the depth of flavor.Some variations in the ingredients are OK. Weight measurements do not have to be precise.
dinnercurrylunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Spoon
Knife
Cutting board
Bowl
Pot
Ingredients
cut into ¾ - 1 inch pieces
or any flavorless oil such as vegetable oil
sliced (or 1 small onion)
or 5 - 6 small garlic cloves, finely chopped
finely chopped
fresh or dried (or use 2 bay leaves)
or jalapenos
use less for a milder curry
use less for a milder curry
to taste
Instructions
Cut the beef into bite-sized pieces, and place it in a bowl. Add the salt and curry powder for the marinade, and mix. Let the beef marinate for at least one hour if you can, OR in the fridge overnight or up to 24 hours.
1 kg Beef Chuck cut into ¾ - 1 inch pieces0.5 tbsp Sri Lankan Curry Powder 1 tsp Sea Salt
Slice the onions. Finely chop the ginger and garlic. Slice the green chili either lengthwise or across. Remove the seeds and white pith if you prefer, to lessen the heat.
0.5 medium Onion sliced (or 1 small onion)4 Garlic Cloves or 5 - 6 small garlic cloves, finely chopped1.5 tbsp Ginger finely chopped2 Fresh Green Chilis or jalapenos
Heat a large pot over medium high heat. Add the oil, and once heated, add the onion and saute for a few minutes until the onions start to soften.
1 - 2 tbsp Coconut Oil or any flavorless oil such as vegetable oil0.5 medium Onion sliced (or 1 small onion)
Add the garlic, ginger, curry leaves, and green chilis. Saute until the onions are translucent.
4 Garlic Cloves or 5 - 6 small garlic cloves, finely chopped1.5 tbsp Ginger finely chopped8 - 10 Curry Leaves fresh or dried (or use 2 bay leaves)2 Fresh Green Chilis or jalapenos
Add the curry powder and saute for a few seconds until you can smell the spices.
1.5 tbsp Sri Lankan Curry Powder
Add the rest of the spices, along with the marinated beef. Stir well to coat the beef with the spices.
1 kg Beef Chuck cut into ¾ - 1 inch pieces1 tsp Ground Black Pepper use less for a milder curry1 tsp Cayenne Pepper use less for a milder curry1 tsp Ground Ceylon Cinnamon
Saute the beef for about 15 - 20 minutes. Some caramelization on the meat pieces is ideal, but not necessary.
1 kg Beef Chuck cut into ¾ - 1 inch pieces
Add the water and let it come to a boil. Add the coconut milk at this point, if you'd like the coconut milk to split in the curry. This enhances the flavor of the curry. Otherwise, leave out the coconut milk until towards the end of the cook time. This will yield a creamy curry sauce.
0.5 cup Water 0.5 cup Coconut Milk
Lower the heat to a simmer. Let the curry simmer (uncovered), for about 30 minutes. Stir regularly.
Add a little more water, as needed, if the water is evaporating. You can also place the lid on the pot half way through the cooking time.
0.5 cup Water
When the beef is very tender (about 30 - 40 minutes of simmering), the curry is ready. Taste and season to your preference.
Salt to taste
If you didn’t add the coconut milk at the beginning, then add it towards the end of the cook time. Stir the coconut milk through the curry, and allow the curry to come back to a simmer.
0.5 cup Coconut Milk
The curry is now ready. Let the curry preferably rest for about 30 minutes to let the flavors “mingle”. But it can also be served right away at this point too.
Make ahead tips / storing leftovers
Store the curry in portions. Store enough for 1 meal, in separate containers. Curries can be stored in the fridge for up to 3 days, but avoid reheating and refrigerating multiple times.
The curry will keep in the freezer for at least up to 2 months. Store in separate containers, so that you can thaw and reheat only what you need for one meal at a time.