African Peanut Butter Coconut Beef Curry

African Peanut Butter & Coconut Beef Curry: My Take on a Comfort Food Favorite!

So the other night, Jaci and I were just scrolling online looking for something different to make—something cozy but also kinda exciting. We stumbled across this recipe for African Peanut & Coconut Beef Curry and both kinda stopped scrolling. Peanut butter and coconut milk in a beef curry? Yeah, that had our attention.

Next thing I know, I’m heading to Walmart for the basics and then over to Festival Foods to find the good-quality beef and a few of the spices I didn’t already have at home. I also decided to toss in some baby carrots (chopped up small) and a red bell pepper I had sitting in the fridge—figured they’d add some color and sweetness to the whole thing.

Ready to eat

Here’s How It Went Down:

1. Browning the Beef:Started by heating up some oil in our Dutch oven and browning the beef in batches. That part always makes the kitchen smell amazing, and it really does help lock in the flavor. Took them out once they were browned and set them aside.

2. Sauté Time:In the same pot, I added a little more oil, tossed in the chopped onion, garlic, and ginger, and let it all soften for a few minutes. This is where things start to smell really good.

3. Spice It Up:After that, I added all the spices—coriander, cumin, paprika, turmeric, cinnamon, and just a bit of cayenne. I like some heat, but I didn’t want to make it too spicy since Jaci isn’t big on that. Then I stirred in the tomato paste and let it cook for another minute until it all came together.

4. Sauce Time:Next up: coconut milk, beef broth, soy sauce, and peanut butter. I used smooth PB for this batch to keep the sauce creamy. Gave it a good stir until it looked like a legit curry sauce.

5. Simmer & Chill (well, not really):I added the beef back into the pot, dropped in the chopped baby carrots and red bell peppers, brought it all to a light simmer, and covered it. Let it cook low and slow for about an hour until the beef was fall-apart tender and the sauce had thickened up.

6. Final Taste Test:Before serving, I gave it a taste and added a bit of salt and pepper, and a splash more soy sauce. Could’ve added more cayenne, but I was trying to behave.

7. Serving It Up:We served it over jasmine rice and topped it with a little chopped cilantro and a squeeze of lime. Honestly? This one’s going into the rotation. The sauce is rich, nutty, and comforting, with just the right amount of spice and sweetness. And the carrots and bell peppers worked perfectly.

Ingredients needed to make African Peanut Coconut Beef Curry

If you're looking for something cozy, a little different, and seriously flavorful, african peanut butter & coconut beef curry a shot. Just make sure you’ve got rice or flatbread on hand—you’re gonna want something to soak up every last drop of that sauce.

Let me know if you try it or if you’ve got any twists you’d throw in!

Video of Shane M Hernandez going over the whole recipe and how to make it.

African Peanut & Coconut Beef Curry Recipe.

Serves: 4 (Click Arrows To Drop Down The Recipe)

🛒 Ingredients (Serves 4)

• 1.5 lbs beef chuck, stew meat, or brisket (cut into chunks)

• 1–2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 1–2 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tsp paprika (smoked or regular)

• 1 tsp turmeric

• 1 tsp ground cinnamon

• ½ tsp cayenne pepper or chili flakes (optional)

• 1 can (14 oz) full-fat coconut milk

• 1 cup beef broth or water

• 1 cup peanut butter (smooth or chunky)

• 2 tbsp tomato paste

• 1 tbsp soy sauce or tamari

• Salt and pepper, to taste

• Optional veggies: ½ cup baby carrots (chopped small) and 1 red bell pepper (sliced)

🌟 Tips & Variations

• Peanut Butter: Smooth makes a silkier sauce, while chunky adds texture.

• Vegetables: Carrots, spinach, and bell peppers are great additions during the last 15 minutes of cooking.

• Spice Level: Adjust cayenne or chili flakes to your taste—start small!

👩‍🍳 Instructions

1. Brown the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add beef in batches, browning all sides. Remove and set aside.

2. Cook the Aromatics: In the same pot, add a little more oil if needed. Sauté the onion, garlic, and ginger for 3–4 minutes until softened.

3. Add Spices & Tomato Paste: Stir in coriander, cumin, paprika, turmeric, cinnamon, and cayenne (if using). Cook for 1–2 minutes until fragrant. Add tomato paste and stir for another minute.

4. Make the Sauce: Pour in the coconut milk, beef broth, soy sauce, and peanut butter. Stir until the sauce is smooth and fully combined.

5. Simmer the Curry: Return the beef to the pot. Add chopped carrots and bell pepper (if using). Bring to a gentle simmer, cover, and cook on low for 45–60 minutes, or until the beef is tender and the sauce has thickened.

6. Season to Taste: Taste and add salt, pepper, or a little more soy sauce if needed.

7. Serve & Enjoy: Spoon over jasmine rice or couscous. Garnish with fresh cilantro or parsley and a squeeze of lime.