Creamy Lemongrass Coconut Beef Curry for Dinner

Creamy Lemongrass Coconut Beef Curry is an aromatic and comforting dinner option that’s better than takeout. After making this many times, I’ve perfected the balance of flavors, ensuring a rich, creamy, and satisfying curry every time. The trick I discovered is toasting the spices first to enhance their flavors. The result is a cozy, family-favorite dish that’s perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Thai Potsticker Soup Recipe for Cozy Dinners and Easy Burger Bowls with Ground Beef and Brown Rice.

What You'll Need for Creamy Lemongrass Coconut Beef Curry for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs beef chuck, cut into bite-sized pieces
• 2 cans (14 oz each) coconut milk
• 2 stalks lemongrass, bruised
• 4 cloves garlic, minced
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1/4 tsp grated nutmeg
• Optional: Fresh cilantro, chopped
• Optional: Green onions, sliced
• Optional: Lime wedges
• Optional: Crushed peanuts

How to Make Creamy Lemongrass Coconut Beef Curry for Dinner

1. Step 1: In a large Dutch oven or heavy-bottomed pot, toast curry powder, cumin, coriander, turmeric, cayenne pepper (if using), and nutmeg over medium heat until fragrant, about 2-3 minutes.
2. Step 2: Add beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove beef and set aside.
3. Step 3: In the same pot, add lemongrass, garlic, and ginger. Cook until fragrant, about 1-2 minutes.
4. Step 4: Stir in red curry paste and cook for 1 minute. Return beef to the pot and add coconut milk, fish sauce, brown sugar, salt, and black pepper. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 1 hour and 30 minutes, or until the beef is tender.
6. Step 6: Stir in the optional toppings and serve over steamed rice or noodles.

Storing & Reheating Creamy Lemongrass Coconut Beef Curry for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated. The flavors will meld together even more.

Freezing Creamy Lemongrass Coconut Beef Curry for Dinner

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make this dish even creamier, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons of water before serving.
• Best substitution: You can substitute the beef with chicken, pork, or tofu for a different twist.
• Make-ahead: This dish can be made ahead and reheated. The flavors will meld together even more.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk. If it's too thin, let it simmer uncovered until it reaches your desired consistency.

Creamy Lemongrass Coconut Beef Curry for Dinner

⏱

Prep

15 mins

🍳

Cook

1 hr 45 mins

⏳

Total

2 hrs

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs beef chuck, cut into bite-sized pieces
• 2 cans (14 oz each) coconut milk
• 2 stalks lemongrass, bruised
• 4 cloves garlic, minced
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1/4 tsp grated nutmeg

Optional Toppings

• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges
• Crushed peanuts

Instructions

1. Step 1: In a large Dutch oven or heavy-bottomed pot, toast curry powder, cumin, coriander, turmeric, cayenne pepper (if using), and nutmeg over medium heat until fragrant, about 2-3 minutes.
2. Step 2: Add beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove beef and set aside.
3. Step 3: In the same pot, add lemongrass, garlic, and ginger. Cook until fragrant, about 1-2 minutes.
4. Step 4: Stir in red curry paste and cook for 1 minute. Return beef to the pot and add coconut milk, fish sauce, brown sugar, salt, and black pepper. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 1 hour and 30 minutes, or until the beef is tender.
6. Step 6: Stir in the optional toppings and serve over steamed rice or noodles.

Notes

• Chef tip: To make this dish even creamier, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons of water before serving.
• Best substitution: You can substitute the beef with chicken, pork, or tofu for a different twist.
• Make-ahead: This dish can be made ahead and reheated. The flavors will meld together even more.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too thick, thin it out with a little water or coconut milk. If it's too thin, let it simmer uncovered until it reaches your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: This dish can be made ahead and reheated. The flavors will meld together even more.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 32g
• Carbs: 16g
• Fiber: 2g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 21g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Lemongrass Coconut Beef Curry for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Creamy Lemongrass Coconut Beef Curry for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!