Chef Bob: Shirley’s African Coconut Curry Braised Beef Recipe

African Coconut Curry Braised Beef

 A blend of spices, coconut milk and vegetables flavor tender chunks of boneless beef ribs,served with white rice, coconut and cashews.  This is from my late wife’s personal collection if traditional African cooking.  It was sent to her grandmother by a relative who visited there in the 1920’s.  This is a tasty, warm inviting dish that will make everybody who tries it want more!


2 Tbsp Olive Oil, divided

1 lb. Boneless Country-style Beef Chuck Ribs, cut into 1″ chunks

1 Medium Onion, chopped

6 cloves Garlic, minced

1× 14.5-oz can Chopped Tomatoes, drained

1 Tbsp Curry Powder

½ tsp Turmeric

1 tsp Salt

1× 13- – 14-oz can Unsweetened Coconut Milk

1 Tbsp Cornstarch

2 cups Hot Cooked Rice

½ cup Shredded Unsweetened Coconut

½ cup Chopped Toasted Cashews



Heat 1-tablespoon olive oil in a large heavy skillet over medium-high heat. Sauté ribs, stirring frequently until nicely browned, 5-7 minutes. Remove to a platter; cover with foil. Add remaining oil to skillet and stir in onion and garlic, then sauté until onion is lightly browned. Mix tomatoes, curry powder, turmeric and salt into skillet and continue cooking about 5 minutes. In a small bowl, mix coconut milk and cornstarch until smooth. Stir into skillet and bring to a boil, stirring until thickened. Add reserved beef and its juices, then cook 7-10 minutes, or until cooked through. Serve over hot, cooked rice sprinkled with coconut and toasted cashews.

Serving Suggestion

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