Being Spontagious: Coconut Beef Curry

Cook Meter: Intermediate (time-wise)
Cost Meter: If you have fully stocked spice cabinet $

My friends and I have started our own little language, it's lame but for some reason it makes us feel closer. To be honest it's not an original process. We just take a few words and chuck them together to create a moosh of both. My favourite is spontagious which means (when I finally convince the word police to let me add this to the dictionary) contagious spontaneity.

I have two types of friends, those who are like me, anal planners who do everything a year in advance, I even plan my outfits for events a month away and have trial runs just to make sure nothing will go wrong. And those that are carefree and spontaneous, like my friend Lizzie "Miss Ready, Steady, Cook".

We discussed how sometimes the act of being spontaneous can become contagious to those around you. How in the wave of spontaneity you can get caught up in the force of it and end up like that as well. This happened to me the other day. I wanted to make a beef curry, like my Mum used to make, but I didn't know the recipe and I didn't want to call in the middle of the night to ask her for it. Instead I took a leaf out of my friend's non-existent cookbook and decided to ready, steady, cook it. For those of you who aren't quite sure, I mean not following a recipe, getting experimental and going with your tastebuds rather than your head.

Best thing about it, is that this curry tastes better than any other curry I have ever made! Letting go and not planning is sometimes a great idea. So open your cupboards pull something out and get spontagious.

Coconut Beef Curry

I guess giving you a recipe totally defeats the purpose, so I'm going to give you approximate ingredients you can choose to follow it or not. 


600g of porterhouse steak (it was on special)
2 cloves of garlic
2 long red chillies
1 thumb nailed sized piece of ginger, grated
1 bunch of coriander
1 tsp tumeric
1 tsp ground coriander
1 tsp garam masala
2 tsp of cumin
1 can of coconut milk
1 can of water (just use the empty coconut milk can)
Vegetables (I used peas, capsicum and mushrooms)

Rice to serve (more on this later)


1. Chop up the garlic, ginger, coriander (save some coriander to garnish) and fry in a small amount of oil.

2. Add the dry spices and cook until fragrant.

3. Cut up meat into 2cm cubes and brown in the pan along with spices.

4.  Add the coconut milk and water, and simmer for about 30mins or until the water has reduced

5. While the curry is reducing, cook the rice.

6. Serve the curry and rice and sprinkle with a little coriander to serve.


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