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Slow-Cooked Beef, Tamarind and Coconut Curry


2 hrs 30 minutes

A rich, flavoursome curry that requires minimal effort. We've used a pre-prepared tamarind curry base here, because often there isn't the time to blend your own spice mix, and amped it up with rich coconut milk and fragrant lime leaves. Just leave to slowly simmer in the oven until the meat melts apart and the sauce is thick and creamy.

6 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 160℃.
  2. Heat a glug of oil in an oven-proof dish on the hob. Season the beef with salt and brown it in batches.
  3. Remove the beef and wash out the pan if there are burnt bits, then add a little more oil and fry the ginger, garlic and chilli for 1 minute.
  4. Return the beef to the casserole, and add the tamarind curry base and coconut milk. Season with salt and pepper, then put the lid on and bake in the oven for 2.5-3 hours, until the beef falls apart and the sauce is rich and creamy.


  • 2 braising steaks, cut into chunks
  • 1 inch piece of organic ginger, peeled and finely chopped
  • 2 cloves of organic garlic, finely chopped
  • 1 organic red chilli, de-seeded and finely chopped
  • 1 jar of tamarind curry base
  • 1 tin of coconut milk

What you'll need

  • salt and pepper

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Park Farm

Sussex Dry Aged Braising Steak

1 Steak (min. 400g)



Langridge Organic

Organic Chillies - Red

1 Bag (min. 50g)



Amaizin Organic

Organic Rich Coconut Milk

1 Can (400ml)



Tasty Tamarind Curry Base - Medium

1 Jar (350g)