Coconut Beef Curry

I can’t believe I’d never used fresh leeks before now.  SO much…RICHER…than onions on a dish like this.  And rich is good when you want to ditch the sugar and not feel like you’re eating rat food.  Not even bird food…birds at least eat, like, berries and stuff.  And Diane’s sugar detox only allows ONE…UNO…green apple and green banana a day, and I can’t stand either of those things.  So bring on the coconut milk!


This recipe is my take on this GF, Vegan chickpea curry that popped up on How Sweet It Is a couple weeks ago.  Literally, all I did was swap out the chickpeas for beef and some eggplant and add more coconut milk and curry paste, so full credit goes to Ms. Jessica.  This curry would also be lovely with chicken, pork, or shrimp…or even on its own as a veggie entree or side!

Adapted from this recipe.

Coconut Beef Curry
Prep time:
Cook time:
Total time:
Serves: 8
  • 2-ish T coconut oil
  • 2 leeks, sliced (clean and trimmed)
  • 1 red bell pepper, sliced
  • 1/2 t salt
  • 1/2 t pepper
  • 2 garlic cloves, minced
  • 1/2 t freshly grated ginger
  • 4 T red curry paste
  • 1 eggplant, cubed
  • 1 c sugar snap peas
  • 2 cans full-fat coconut milk
  • 1 pound stew or stir-fry beef
  1. Heat a large skillet over medium heat and add the coconut oil.
  2. Add the beef and brown on all sides, then remove and set aside.
  3. Add the leeks, red peppers, salt and pepper to the beef drippings and stir to toss.
  4. Cover and cook until the vegetables have slightly softened, about 5 minutes.
  5. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally.
  6. Add in the peas, eggplant, and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
  7. Add the beef and allow the curry to simmer for 30 minutes or more.
  8. Serve alone or over cauliflower rice.


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4 thoughts on “Coconut Beef Curry

  1. Sue

    I threw all of these ingredients in my crock pot, except eggplant, plus broccoli, and added coconut milk after I got home from work, Delish!!!! Could be a new weekly tradition !

  2. Jordan

    ah I LOVE LOVE LOVE red curry coconut milk beef. I usually just use ground beef because as an ex-veg it’s the only meat I can handle handling so far :) I usually add tons of frozen spinach and serve over tons of cilantro and torn lettuce. Must try eggplant!

  3. Sue

    Super delish! My family loved it, too. I increased the veggies and added more spices to suit my own particular tastes/needs:
    2 lbs of stew beef (how can 1 lb serve 8 people?)
    2 C frozen peas
    2 large red, yellow, or orange bell peppers
    2 T red curry paste,
    2 T grated fresh ginger (using a microplane zester)
    1/4 tsp cayenne pepper
    1/2 tsp paprika
    1/2 tsp smoked sweet paprika

    I roasted the cubed eggplant separately in the oven along with a head of cauliflower broken into florets, and served the curry over them. Next time I’m serving it over roasted sweet potatoes. Outstanding recipe–one I will make again and again!


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