If you’re craving a dish that bursts with vibrant flavors, rich creaminess, and a delightful kick of heat, you absolutely must try the Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe. This heartwarming curry masterfully combines tender beef with silky coconut milk alongside the earthy goodness of potatoes and carrots, all elevated by the lively bite of Scotch bonnet peppers. It’s comfort food with an exciting twist, perfect for sharing with friends and family on any occasion.
Ingredients You’ll Need
This recipe keeps things simple but intentional, with each ingredient playing a crucial role in crafting a curry that’s rich, spicy, and satisfying in every spoonful. From the spices that layer the flavor to the fresh veggies adding texture and color, here’s what you’ll need:
- 2 lbs beef chuck (cut into 1-inch cubes): Perfectly marbled for tenderness and deep beefy flavor.
- 2 teaspoons salt: Enhances all the natural flavors and balances the heat.
- 1 teaspoon black pepper: Adds a mild kick and warmth to the dish.
- 1 teaspoon ground allspice: Gives a subtle, aromatic earthiness that’s unmistakable.
- 1 teaspoon ground cumin: Brings a smoky, nutty undertone that complements the curry spices.
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme): Adds a fresh herbal note that brightens the stew.
- 2 tablespoons soy sauce: Offers savory depth and subtle umami complexity.
- 1 tablespoon vinegar (white or apple cider): Balances richness with a touch of acidity.
- 2 tablespoons vegetable oil: Needed for sautéing the aromatics without overpowering flavors.
- 1 large onion (finely chopped): Builds a sweet and savory base for the curry.
- 4 cloves garlic (minced): Infuses the dish with its signature savory punch.
- 1-inch piece of ginger (peeled and grated): Adds warmth and a little zing to highlight the spices.
- 2-3 tablespoons curry powder (adjust to taste): The heart of the dish’s vibrant and fragrant flavor profile.
- 2-3 Scotch bonnet peppers (whole, for heat—adjust based on preference): Brings tropical heat and authentic Caribbean flair.
- 1 can (14 oz) coconut milk: Gives the curry that luscious, creamy texture and subtly sweet base.
- 2 cups beef broth (or water): Keeps the curry juicy and develops the stew’s rich body.
- 4 medium potatoes (peeled and cut into chunks): Adds comfort-food heartiness and soaks up all the delicious curry juices.
- 2 medium carrots (sliced): Introduces natural sweetness and beautiful color contrast.
- 1 bell pepper (sliced): Brings crunch and bursts of freshness amid the slow-cooked goodness.
- 1 tablespoon brown sugar (optional): Balances the heat and spices with a hint of mellow sweetness.
- Fresh cilantro (for garnish): Adds a fresh, citrusy finish that livens every bite.
How to Make Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe
Step 1: Marinate the Beef
Start by infusing the beef cubes with a flavorful blend of salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar. This marinade isn’t just a quick step; it’s the foundation for tender, deeply seasoned meat that will soak up savory and spicy complexity. For best results, let the beef rest covered in the fridge for at least an hour, or better yet, overnight to really develop those rich flavors.
Step 2: Sauté the Aromatics
In a large pot heated with vegetable oil, gently sweat the chopped onions until they turn translucent and sweet. Follow with minced garlic and fresh grated ginger—these fragrant aromatics wake up the palate and perfectly complement the curry powder that you toast briefly to release its heady aromas. This step is where the curry’s signature warmth and spiced depth really begin to form.
Step 3: Brown the Beef and Add Liquids
Next, add the marinated beef cubes, working carefully to brown them on all sides to develop that luscious crust and lock in juices. Once beautifully browned, pour in the luxurious coconut milk and beef broth mixture. Add hearty chunks of potatoes, sweet sliced carrots, and whole Scotch bonnet peppers to infuse the pot with tropical heat and vibrant flavor. For a touch of subtle sweetness to balance the spice, brown sugar can be stirred in at this point.
Step 4: Simmer to Tender Perfection
Bring everything to a rolling boil on high heat, then reduce to low and cover the pot. Let this curry simmer gently for 1.5 to 2 hours while stirring every now and then. This slow cooking tenderizes the beef and allows the vegetables to absorb the luscious, spicy coconut sauce. Towards the end, you can carefully break open the Scotch bonnet peppers if you want an extra punch of heat, but be cautious and adjust to your spice tolerance.
Step 5: Finish and Serve
Before serving, remove the whole Scotch bonnet peppers so no one accidentally bites into one—they’re fiery little fruits! Garnish with fresh cilantro, which cuts through the richness with bright, herbal freshness. Serve your spicy, creamy curry hot atop steamed rice or alongside warm, flaky roti bread to scoop up every bit of that amazing sauce.
How to Serve Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe
Garnishes
A sprinkle of freshly chopped cilantro is a classic choice, adding a vibrant pop of green and a hint of citrusy brightness that contrasts beautifully with the curry’s richness. For extra flair, a dollop of cooling yogurt or a squeeze of fresh lime can also bring a refreshing balance to this spicy dish.
Side Dishes
This hearty curry pairs wonderfully with simple steamed jasmine or basmati rice, which soaks up the flavorful sauce perfectly. Warm roti or naan bread also works beautifully for dipping and scooping, adding a soft, chewy texture that complements the tender beef and creamy coconut curry. For a fresh side, a crisp cucumber salad can help cool down the heat and add crunch.
Creative Ways to Present
Take this dish to the next level by serving it in individual coconut shells for an Instagram-worthy tropical presentation. Or scoop the curry over coconut rice infused with toasted shredded coconut and fresh lime zest. For a casual vibe, pile it high in warm pita pockets with chopped cilantro and a drizzle of cooling yogurt sauce for a handheld delight.
Make Ahead and Storage
Storing Leftovers
The Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe actually tastes even better the next day as the flavors meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect make-ahead meal for busy nights.
Freezing
You can freeze this curry for up to 3 months. Just cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove, stirring occasionally to bring back that luscious silky texture without the coconut milk separating.
Reheating
Reheat leftovers on medium-low heat, stirring frequently to prevent sticking and ensure even warming. Add a splash of broth or water if the curry has thickened too much. Avoid microwaving aggressively, as it can sometimes affect the texture of coconut milk. A gentle stovetop reheat preserves the rich, creamy consistency perfectly.
FAQs
Can I use a different type of pepper if I don’t have Scotch bonnet peppers?
Absolutely! Scotch bonnet peppers give a unique tropical heat, but habanero peppers are a good substitute for similar spice and flavor. If you prefer milder heat, try using jalapeños or even mild chili peppers and adjust the amount to your taste.
Is this curry very spicy?
The heat level depends entirely on how many Scotch bonnet peppers you use and whether you break them open during cooking. You can control the spice by keeping the peppers whole and removing them before serving or by reducing the number you use. For a milder dish, use just one pepper or leave it out entirely.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through. Just add the coconut milk towards the last hour of cooking to preserve its creaminess.
What cut of beef is best for this curry?
Beef chuck is ideal due to its marbling and connective tissue, which break down during long cooking to create tender, flavorful meat. You can also use brisket or stew beef as alternatives for similar results.
Can I add more vegetables to this curry?
Definitely! This curry is versatile and welcomes additions like green beans, peas, bell peppers, or even spinach. Just add sturdier veggies like green beans earlier so they cook thoroughly, and more delicate ones like spinach toward the end to keep their texture and color.
Final Thoughts
This Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe is a true crowd-pleaser that’s bursting with flavor, texture, and a perfect balance of heat and creaminess. Whether you’re making it for a special family meal or to impress friends, it’s sure to warm hearts and satisfy hungry appetites. I can’t wait for you to try it and discover just how irresistible this curry can be!
Print
Spicy Coconut Beef Curry with Potatoes, Carrots, and Scotch Bonnet Peppers Recipe
- Prep Time: 15 minutes (plus 1 hour to overnight marinating time)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
A rich and flavorful Jamaican-style beef curry, slow-simmered in a blend of spices, coconut milk, and Scotch bonnet peppers for a tender, aromatic dish perfect for serving with rice or roti.
Ingredients
Beef Marinade
- 2 lbs beef chuck (cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or apple cider)
Curry Base
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1-inch piece of ginger (peeled and grated)
- 2–3 tablespoons curry powder (adjust to taste)
- 2–3 Scotch bonnet peppers (whole, for heat—adjust based on preference)
- 1 can (14 oz) coconut milk
- 2 cups beef broth (or water)
Vegetables & Garnish
- 4 medium potatoes (peeled and cut into chunks)
- 2 medium carrots (sliced)
- 1 bell pepper (sliced)
- 1 tablespoon brown sugar (optional)
- Fresh cilantro (for garnish)
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with salt, black pepper, allspice, cumin, thyme, soy sauce, and vinegar. Mix well until the beef is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor.
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Add the curry powder and cook for 1 minute to toast the spices.
- Brown the Beef and Add Liquids: Add the marinated beef to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned on all sides. Pour in the coconut milk and beef broth, stirring well to combine. Add the potatoes, carrots, bell pepper, and whole Scotch bonnet peppers. If using, stir in the brown sugar to balance the flavors.
- Simmer the Curry: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are fully cooked. Taste the curry and adjust seasoning with salt, pepper, or more sugar if desired. For extra heat, you can break the Scotch bonnet peppers open toward the end of cooking.
- Finish and Serve: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro and serve the curry hot over steamed rice or with warm roti for a complete meal.
Notes
- For milder heat, remove the seeds from the Scotch bonnet peppers or use fewer peppers.
- Marinating overnight significantly enhances the depth of flavor.
- The brown sugar helps balance the heat and acidity, but it’s optional based on your taste preference.
- This curry tastes even better the next day as flavors continue to meld.
- Serve with steamed rice or roti for a traditional Caribbean meal.
