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Creamy Lemongrass Coconut Beef Curry with Mushrooms

Rich, fragrant, and soul-satisfying beef curry infused with lemongrass, coconut milk, and mushrooms—this cozy dish is perfect for chilly evenings and sharing with loved ones.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 2 lb beef chuck cut into cubes
  • 2 tbsp neutral oil such as avocado or grapeseed oil
  • 1 stalk lemongrass stalk lightly smashed
  • 2 pieces serrano peppers
  • 1 tbsp fresh ginger minced
  • 4 cloves garlic minced
  • 3 leaves makrut lime leaves
  • 2 tbsp red curry paste
  • 1 tsp turmeric
  • 1 can coconut milk full-fat, approx. 14 oz
  • 1 cup water
  • 2 tbsp palm sugar or light brown sugar
  • 1 tbsp fish sauce
  • 1 medium yellow onion chopped
  • 2 medium carrots chopped
  • 8 oz mushrooms sliced
  • kosher salt to season beef
  • freshly ground black pepper to season beef
For Serving
  • to taste steamed jasmine or basmati rice
  • to taste fresh cilantro for garnish
  • to taste lime wedges for serving
  • to taste chili oil or chili flakes optional, for heat

Equipment

  • Large Dutch Oven
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Season the beef cubes with kosher salt and freshly ground black pepper. Pat dry.
  3. Step 3: Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches for 2 to 3 minutes per side until browned. Set aside.
  4. Step 4: Lower heat to medium. Add serrano peppers, minced ginger, sliced garlic, lemongrass pieces, and lime leaves. Stir in red curry paste and turmeric. Cook for 2 to 3 minutes until fragrant and paste darkens.
  5. Step 5: Add mushrooms and sauté for 4 to 5 minutes until browned and moisture releases.
  6. Step 6: Pour in coconut milk and water, stirring to dissolve curry paste and deglaze the pot. Add palm sugar and fish sauce, stirring until sugar melts. Adjust seasoning to taste.
  7. Step 7: Return beef and juices to pot. Add chopped onion and carrots, stirring to coat in sauce.
  8. Step 8: Cover Dutch oven and transfer to preheated oven. Braise for 2½ to 3 hours until beef is tender and sauce thickens.
  9. Step 9: Remove from oven. Discard lemongrass stalks and lime leaves. Let curry rest covered for about 30 minutes to deepen flavors.
  10. Step 10: Serve over steamed jasmine or basmati rice. Garnish with fresh cilantro, lime wedges, and a drizzle of chili oil or sprinkle of chili flakes if desired.

Notes

This curry keeps well in the fridge for up to 4 days. Store in an airtight container and reheat gently. Freeze for up to 3 months, thaw overnight before reheating. For extra comfort, serve with buttery melt-in-mouth biscuits.