Aged Black Garlic Asian Concentrate

FRAGRANT BEEF AND COCONUT CURRY

Name: FRAGRANT BEEF AND COCONUT CURRY
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Ingredients: Beef; One kg diced beef chuck steak (casserole steak); Three tbsp corn flour; One half tsp cinnamon; One tsp ground cumin; One tsp ground coriander; One tsp salt and pepper; Three tbsp vegetable oil; One brown onion, sliced; Four tbsp Aged Black Garlic Asian Concentrate; 400g tin coconut milk; One cup beef stock; One tbsp brown sugar; Two cm knob of ginger, sliced; One stalk of lemongrass, bruised; 350g baby potatoes, halved; 200g fresh green beans, top tailed and sliced into thirds.; One lime, juiced; Steamed jasmine rice; Fresh coriander

By Black Garlic & Co.

Tender slow-cooked beef in a creamy coconut curry sauce, layered with warming spice, citrusy lemongrass, and the deep umami of Black Garlic. Comfort food, elevated.

FRAGRANT BEEF AND COCONUT CURRY

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

90 minutes

This Fragrant Beef and Coconut Curry is a slow-simmered showstopper—comforting yet complex. Fall-apart chunks of beef are infused with warming spices and coated in a luxuriously creamy coconut sauce, enriched with Black Garlic & Co’s Asian Concentrate for that signature umami punch. Hints of cinnamon, lemongrass, and ginger weave through each bite, while baby potatoes soak up the rich, aromatic broth. Fresh green beans add a crisp contrast, and a final hit of lime brings everything into perfect balance. Served over jasmine rice with coriander and chilli, it’s bold, warming, and deeply satisfying—a modern classic with soul.

Author:

Black Garlic & Co.

Image of FRAGRANT BEEF AND COCONUT CURRY

Ingredients

Beef
One kg diced beef chuck steak (casserole steak)
Three tbsp corn flour
One half tsp cinnamon
One tsp ground cumin
One tsp ground coriander
One tsp salt and pepper
Three tbsp vegetable oil

Coconut Curry Sauce:

One brown onion, sliced
Four tbsp Aged Black Garlic Asian Concentrate
400g tin coconut milk
One cup beef stock
One tbsp brown sugar
Two cm knob of ginger, sliced
One stalk of lemongrass, bruised
350g baby potatoes, halved
200g fresh green beans, top tailed and sliced into thirds.
One lime, juiced

To serve:

Steamed jasmine rice
Fresh coriander

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Directions

Preheat oven to 160°C
Toss together the beef, cornflour, spices, salt, and pepper. Coat the beef well.
In a large oven proof pot, heat the oil over medium-high heat. Add the half of the beef and sauté until browned on all sides. Remove beef from the pan. Repeat with remaining beef.
Brown onions in the same pan until softened.
Add to the pan Black Garlic & Co Asian Concentrate, coconut milk, stock, and sugar. Stir to combine and bring to a simmer.
Return beef to pan and add lemongrass and ginger slices. Slow cook in oven for 1 hour, at which time add potatoes and continue to cook for another ½ hour or until potatoes are tender. Add more stock if required.
Toss through beans at the very end to cook through (5 minutes).
To finish, add lime juice and adjust seasoning.
Serve with rice, fresh coriander, chilli, and lime wedges.