Coconut-Curry Beef

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This was very tasty.  I followed the suggestions in the reviews and cut the cayenne in 1/2.  Also added salt and a couple of tablespoons of flour mixed with water to thicken sauce.  The cilantro adds a nice flavor.  The beef was not as tender as I was hoping, will try again.  Very easy to make.

Way too much cayenne.

I made this pretty much true to the recipe. I bought a three-pound piece of meat and trimmed as much fat off as I could which probably left me with two pounds - something to keep in mind. The dish could have stood to have even more. The flavors are absolutely delicious, although I had to add some salt at the end to really finish it off. I love the spice from the cayenne and felt that the tomatoes added a nice sweet, colorful contrast. I did forget the cilantro, which would probably be pretty good (depending on how you feel about cilantro). The reason I'm not giving it five stars is there is just too much liquid. The "sauce", while flavorful, was just so thin. Especially since I couldn't find light coconut milk, I hoped for a more slightly thicker, rich sauce. But, otherwise, it was easy and absolutely delicious. Recommend!

The texture of the chuck roast is a little odd with a curry dish - more like curry stew. An entire tsp. of cayenne pepper was too much. I used 3/4 tsp. and it was still pretty spicy. But other than that, not a ton of flavor. It's missing something... salt? Just not the rich curry flavor or beef dish I had hoped for.

This was great!

This meal takes a little effort at the beginning, but the product is phenomenal! We generally do not eat beef because it is chewy, but the meat in this meals is so tender, it melts in your mouth. I followed the recipe exactly and served it with Jasmine rice and steamed edamame, all topped with a little fresh cilantro. I would say you could lessen the cayenee a bit-- it does have a building heat to it (the first bite is okay, but towards the end of the meal it's a building intensity of heat). This dish defines savory! Will make again!

File this recipe in the keeper section. It received thumbs-up from everyone. As always, I made it exactly as written and it was delicious, though a little hot. If there are little ones, I suggest mild curry over hot. You can read my full review at: http://bit.ly/Pq8CKD

I didnt untderstand how much coconut milk I have to put...

pre 7/19/2011 - ewwwwwwwwwwwww........... coconut milk and beef 7/19/2011- OMG this is sooooooooooo delicious!! it's going into my favorites recipe box.

Delicious! We're doing a cleanse where most of our foods are limited. I made this without the sugar (and skipped the tomatoes...they weren't missed at all) and put it over a baked sweet potato, which made up for the sugar. It was great!

I made this recipe as said, just not in a crock pot, I did it in a large pot on the stove. It was good, interesting flavor. The cayenne is strong, which I liked, but if spice is a problem for you cut down on it. The tomoto's I did not think added any flavor, they just gave it some more color, so you could leave those out. I served this over brown rice. It was good, but strong curry/indian flavor, so if you like those then you will enjoy this dish.

I have made this twice now and my family devours it. There are no leftovers with this one. I make Texmati's brown rice and serve the beef over it. I leave out the tomatoes and cut the cayenne in half. Yummo!