There’s something undeniably satisfying about a bowl of rich, aromatic curry spooned over fluffy jasmine rice. This Coconut Curry Beef Cubes with Jasmine Rice recipe takes inspiration from Southeast Asian flavors—especially Thai and Malaysian curries—and turns it into a comforting, deeply flavorful meal that feels like a warm hug. The beef cubes soak up all the goodness from a creamy coconut milk curry base spiced with ginger, garlic, and red curry paste. Perfect for a cozy dinner or meal prep, this dish is proof that a simple combination of pantry staples and a little simmering time can create something downright magical.
If you’re a fan of Chinese beef recipes or looking to expand beyond your go-to easy hamburger meat recipes, this coconut curry will add a delightful twist to your beef repertoire. It’s also a great alternative to more familiar diced beef recipes or even those beef chunks recipes quick meals that come together with minimal effort.
Coconut Curry Beef Cubes with Jasmine Rice
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Southeast Asian, Thai
Dutch oven or deep skillet with lid This helps evenly cook and tenderize the beef cubes. A heavy-bottomed pot ensures the curry simmers without scorching.
Rice cooker or medium saucepan For perfectly steamed jasmine rice.
Chef’s knife and cutting board To cube the beef and chop the aromatics.
Wooden Spoon or Spatula For stirring the curry without scraping the pan’s surface.
For the Beef and Marinade
- 1.5 lbs beef chuck or stew meat cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil canola or vegetable
For the Curry Sauce
- 1 tablespoon coconut oil or neutral oil
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes optional, for heat
- 1 can 13.5 oz full-fat coconut milk
- 1 cup beef broth low sodium
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt to taste
- Fresh chopped cilantro or Thai basil for garnish
For the Jasmine Rice
- 1.5 cups jasmine rice
- 2.25 cups water
- Pinch of salt
Marinate the Beef
In a medium bowl, combine soy sauce, fish sauce, ground coriander, and black pepper. Add in the beef cubes and toss to coat evenly. Let it marinate while you prep the rest of the ingredients—at least 10 minutes. This quick marinade adds a savory depth to the meat that will come through in the final dish.
Sear the Beef
Heat the tablespoon of oil in a Dutch oven or skillet over medium-high heat. Once hot, add the beef cubes in a single layer. Sear for 2–3 minutes on each side until browned. You may need to work in batches to avoid crowding the pan. Remove the beef and set it aside.
Build the Curry Base
In the same pot, add the coconut oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add in the garlic, ginger, and red curry paste. Stir constantly for 2 minutes to allow the paste and aromatics to become fragrant.
Simmer the Curry
Pour in the coconut milk and beef broth, scraping the bottom of the pan to deglaze. Stir in turmeric, chili flakes (if using), and brown sugar. Add the seared beef cubes back into the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes.
Finish the Sauce
After 30 minutes, remove the lid and continue to simmer for another 10–15 minutes uncovered, allowing the curry to reduce and thicken. Stir in the lime juice and season with salt to taste. The beef should be fork-tender and rich with flavor.
Cook the Jasmine Rice
While the curry simmers, rinse jasmine rice under cold water until it runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, then remove from heat and let steam for 5 more minutes before fluffing with a fork.
Plate and Serve
Spoon jasmine rice into bowls and ladle the coconut curry beef cubes on top. Garnish with fresh cilantro or Thai basil and an optional squeeze of lime juice for brightness.
Pairings
This dish is rich, so pairing it with something fresh or light balances out the meal beautifully:
- Cucumber Salad: A quick Thai-style salad with cucumber, red onion, rice vinegar, and sugar adds a cooling contrast.
- Pickled Vegetables: Try pickled carrots or radishes for a crunchy, acidic bite.
- Steamed Veggies: Lightly steamed bok choy, broccoli, or snap peas add a nice green touch without overpowering the curry.
- Beverages: Thai iced tea, coconut water, or even a light sparkling lemonade works great here.
- For dessert: Mango sticky rice, or fresh pineapple slices.
FAQs
1. What type of beef is best for this recipe?
Beef chuck or stew meat is ideal because it becomes incredibly tender when simmered in the curry sauce. If you’re in a pinch, sirloin also works but may not be as juicy. While this recipe uses cubes, it’s a good alternative to some beef slices recipes that call for thin strips.
2. Can I use canned beef?
While fresh beef is recommended for flavor and texture, you can use canned beef recipes as a quick shortcut. Drain and rinse the beef, and add it only during the last 10 minutes of cooking since it's already cooked.
3. Is this recipe spicy?
The level of spice depends on the red curry paste and whether you include chili flakes. You can easily tone it down or amp it up based on preference. If you enjoy Chinese beef recipes, you'll find this dish similarly balanced between savory and aromatic, though not as soy-forward.
4. Can I make this with pork or ground beef instead?
Absolutely. Cubed pork shoulder works beautifully in place of beef—see it as a cousin to some pork cubes recipes. For a shortcut, ground beef can be browned and added to the curry sauce, turning this into one of your new favorite easy ground beef recipes.
5. What if I can’t find jasmine rice?
Basmati rice or plain white rice can be used, but jasmine rice’s aroma pairs particularly well with coconut curry. You can also serve the curry over rice noodles or even cauliflower rice for a low-carb option.
