Beef and Coconut Curry

Name: Thermomix recipe: Beef and Coconut Curry
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 Tablespoon coriander seeds; 1 Tablespoon peppercorns; Handfuls fresh coriander or cilantro stalks and roots (reserve leaves for garnish); 200 Grams red onion; 8 cloves garlic or equivalent confit garlic cloves; 30 Grams fresh ginger; 30 Grams galangal; 20 Grams fresh turmeric or 1 tbsp ground; 2 red chilli long, deseeded for less heat if you wish; 30 Grams macadamias; 30 Grams fish sauce; 40 Grams coconut sugar (or preferably palm sugar); 4 curry leaves; 2 stalks lemongrass in pieces; 1.5-1.8 Kilo diced round steak; 400 Grams coconut milk; pink salt flakes and ground black pepper to taste; crispy fried shallots to garnish; chopped roasted peanuts to garnish

serves 6 Prep Time 15 minutes Cook Time 60 minutes Rated:

A rich, fragrant curry made from scratch in your Thermomix, the perfect fakeaway and packed with fresh flavour.

Make a rich and fragrant Beef and Coconut Curry from scratch in your Thermomix. No jars or pastes, just fresh ingredients for the ultimate homemade curry night. Don't be put off by the long ingredient list, that curry paste is to die for, and you could just make that ahead of time if you wished.

If you’ve ever reached for a jar of curry paste because making curry from scratch felt too hard, this recipe will change your mind. This Beef and Coconut Curry is proof that the Thermomix makes light work of grinding spices, blending aromatics, and slow-cooking beef until it’s tender and full of flavour. Creamy coconut milk balances the heat, while fresh ingredients keep it vibrant and aromatic. The best part? You know exactly what’s gone in, no additives, no shortcuts, just real food. Pair it with fluffy rice, naan, or your favourite sides, and you’ve got a comforting meal that rivals your local takeaway.

What to Serve with Beef and Coconut Curry

Steamed jasmine rice or basmati rice

Garlic naan or roti

Fresh coriander and sliced red chilli for garnish

A dollop of cooling raita or natural yoghurt

Quick cucumber salad with lime and mint

Mango chutney or lime pickle

Crispy pappadums

Steamed greens (like beans or broccoli) for freshness

Need

The Curry Paste
1 Tablespoon coriander seeds
1 Tablespoon peppercorns
Handfuls fresh coriander or cilantro stalks and roots (reserve leaves for garnish)
200 Grams red onion
8 cloves garlic or equivalent confit garlic cloves
30 Grams fresh ginger
30 Grams galangal
20 Grams fresh turmeric or 1 tbsp ground
2 red chilli long, deseeded for less heat if you wish
30 Grams macadamias BUY
30 Grams fish sauce
40 Grams coconut sugar (or preferably palm sugar)
4 curry leaves
The Curry
2 stalks lemongrass in pieces
1.5-1.8 Kilo diced round steak
400 Grams coconut milk Recipe
pink salt flakes and ground black pepper to taste BUY
crispy fried shallots to garnish
chopped roasted peanuts to garnish

Do

1: Place all curry paste ingredients into Thermomix bowl and blend 10 sec/speed 10. Cook 10 min/Varoma/speed 2.
2: Blend 10 sec/speed 10. Scrape down sides of bowl.
3: Add all curry ingredients to bowl except garnishes and cook 45 min/80°C/speed 1/spatter guard.
4: Remove lemongrass stalks before serving with steamed rice, garnished with coriander leaves and crispy shallots.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!