Let me tell you about my absolute favorite take on Filipino Beef Curry. I first fell in love with curry during a trip to Thailand .But something was missing: that distinct Pinoy touch that makes everything taste like home.
After countless experimenting in my kitchen (and making my neighbors jealous with the aroma), I’ve perfected this Filipino-style beef curry that even my aunts now request during family gatherings.
Using tender beef chuck, creamy gata and our signature blend of spices, this curry hits differently. It’s milder than Thai curry but packed with familiar Filipino flavors that remind you of weekend family lunches.
It’s actually easier to make than it looks, and I’ll share all my practical tips to help you nail it on your first try.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Tender: Our special technique ensures perfectly tender beef every time
- Rich, Complex Flavors: Balanced blend of curry spices and coconut milk
- Make-Ahead Friendly: Tastes even better the next day
- One-Pot Wonder: Less cleanup, maximum flavor
- Family-Approved: Kid-friendly level of spice that can be adjusted
- Budget-Friendly: Uses affordable cuts of beef
- Freezer-Friendly: Perfect for batch cooking
Filipino Beef Curry
Ingredients
For the Meat and Vegetables
- 3 pounds beef chuck roast karneng baka, cut into 2-inch cubes
- 2 medium potatoes patatas, peeled and cubed
- 2 large carrots peeled and cubed
- 1 large onion sibuyas, chopped
- 4 cloves garlic bawang, minced
- 1 thumb-size ginger luya, julienned
- ½ red bell pepper pulang siling pangsigang
- ½ green bell pepper berdeng siling pangsigang
For the Sauce
- 1 can 13.5 oz coconut milk (gata)
- 2 tablespoons curry powder pulbos ng curry
- 1 tablespoon fish sauce patis
- 2 cups water tubig
- ¼ cup cooking oil mantika
- Salt and pepper asin at paminta
Instructions
- Begin by preparing your ingredients. Take your beef chuck roast (karneng baka) out of the refrigerator 30 minutes before cooking to reach room temperature. While waiting, peel and cut your potatoes (patatas) and carrots into uniform 2-inch cubes. Clean your bell peppers (siling pangsigang) and slice them into strips. Finely chop the onions (sibuyas) and garlic (bawang), then julienne the ginger (luya). This preparation (paghahanda) ensures smooth cooking later.
- Pat your beef dry with paper towels and cut it into uniform 2-inch cubes. Season the meat generously with salt (asin) and black pepper (paminta). Having uniform sizes ensures even cooking (pantay na pagluluto).
- Place a heavy-bottomed pot or dutch oven over medium-high heat (190°C/375°F). Add your cooking oil (mantika) and let it heat until shimmering. Working in small batches to avoid overcrowding, sear the beef chunks until they develop a golden-brown crust on all sides, about 3-4 minutes per side. Remove the browned meat and set aside on a plate.
- Lower the heat to medium (165°C/325°F) and in the same pot, add your chopped onions. Cook them until they become translucent and soft (malinaw at malambot), about 3-4 minutes. Add your minced garlic and julienned ginger, cooking for another 1-2 minutes until fragrant (mabango). Add your curry powder and toast it briefly for 30 seconds to release its essential oils and deepen the flavor (paramasarap).
- Return the seared beef to the pot and pour in the water (tubig) and fish sauce (patis). Bring the mixture to a gentle boil, then reduce the heat to low (150°C/300°F). Cover the pot and let it simmer for approximately 1.5 hours, or until the meat becomes tender enough to easily pierce with a fork (malambot na malambot).
- Once the meat is tender, pour in your coconut milk (gata). Stir gently and bring the curry back to a simmer uncovered. Cook for 15 minutes, allowing the sauce to thicken slightly (lumapot ng konti).
- Add your cubed potatoes and carrots to the pot. Let them cook in the curry sauce for 10 minutes or until they're tender but still hold their shape (malambot pero hindi lulusaw). In the last 5 minutes of cooking, add your sliced bell peppers. This keeps them crisp and colorful (malutong at makulay).
- Taste your curry and adjust the seasoning with additional salt, pepper, or fish sauce according to your preference (ayon sa panlasa). The sauce should be rich and creamy, coating the back of a spoon (malapot at malinamnam).
- Let the curry rest for 5-10 minutes before serving to allow the flavors to settle. During this time, the sauce will continue to thicken slightly and the flavors will develop further.
- Serve your Filipino Beef Curry hot over steamed rice (mainit na kanin). Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over medium-low heat (165°C/325°F), adding a splash of water if needed to maintain the sauce’s consistency. You may also freeze portions for up to 3 months.
- Remember that this curry often tastes even better the next day, as the flavors have more time to meld together (mas lalasa pa kinabukasan). When reheating, always ensure the curry is heated thoroughly to 165°F (74°C) for food safety.
Tips from Lola’s Kitchen
- Marinate beef overnight for maximum flavor
- Use room temperature coconut milk to prevent curdling
- Toast curry powder to release essential oils
- Cut vegetables in similar sizes for even cooking
- Skim off excess oil for a lighter dish
- Let meat rest 5 minutes after searing
- Add coconut milk at the end to prevent splitting
Traditional Serving Suggestions
- Steamed Jasmine Rice
- Garlic Rice (Sinangag)
- Fresh Lumpia on the side
- Pickled papaya (Atchara)
- Banana leaves as plate liner
- Crusty pandesal for sauce-soaking
Troubleshooting Common Issues
Tough Meat?
- Cut meat against the grain
- Ensure slow, low-temperature cooking
- Don’t rush the simmering process
Curry Too Thin?
- Simmer uncovered to reduce
- Mix 1 tablespoon cornstarch with water and add
- Use less liquid next time
Sauce Separated?
- Lower heat immediately
- Whisk gently to recombine
- Use full-fat coconut milk only
Ingredient Alternatives
- Beef: Use goat meat or lamb
- Coconut milk: Heavy cream + coconut extract
- Fish sauce: Worcestershire sauce
- Fresh ginger: 1 teaspoon ground ginger
- Bell peppers: Green beans or snap peas
- Curry powder: Make your own blend (recipe below)
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (without potatoes)
- Thaw: Overnight in refrigerator
- Reheat: Low heat on stove, adding water if needed
- Microwave: 2-3 minutes, stirring halfway
Recipe Variations
- Spicy Version: Add 2-3 Thai chilies
- Vegetable-Heavy: Double the vegetables
- Keto-Friendly: Replace potatoes with cauliflower
- Premium Version: Add mushrooms and baby corn
- Express Version: Use pressure cooker (40 minutes)
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Cook on low for 8 hours or high for 4 hours. Add vegetables in the last hour.Why isn’t my curry yellow enough?
Quality of curry powder matters. Toast it first and consider adding turmeric.Can I use light coconut milk?
Not recommended as it affects texture and flavor. Use full-fat for best results.How spicy is this curry?
Mild-medium. Adjust heat by adding chilies or cayenne pepper.Can I make it ahead for a party?
Yes! It tastes even better the next day. Reheat gently.
Nutrition
The Story Behind Filipino Beef Curry
Growing up in a Filipino household, I’ve always been fascinated by how we Pinoys can transform any international dish into something uniquely our own. Filipino Beef Curry (Kare-Kare na Baka) is perhaps one of the most beautiful examples of this culinary adaptation, showing how our local flavors dance perfectly with foreign influences.
The journey of curry to Filipino kitchens tells a fascinating story of trade and cultural exchange. While Indian and Thai curries have existed for centuries, our version emerged through Southeast Asian trade routes, particularly during the increased cultural exchange of the 1960s and 1970s. Unlike its spicier Thai or Indian counterparts, Filipino curry evolved to suit our local palate, incorporating our love for creamy coconut milk (gata) and a milder, sweeter curry profile that feels distinctly Pinoy.
What makes our Filipino Beef Curry special is how it embraces local ingredients and cooking techniques. We use chunks of beef chuck (karneng baka) slowly simmered until tender – a cooking method similar to our beloved mechado or kaldereta. The addition of potatoes and carrots isn’t just for flavor; it’s a practical way Filipino mothers stretched the dish to feed large families, a practice we’ve long used in our traditional stews.
The genius of Filipino-style curry lies in its adaptability. Each region has its own twist – some families in Bicol add siling labuyo for heat, while some households in Manila secretly add evaporated milk or cheese for extra richness. In Mindanao, where coconut milk is abundant, the curry sauce becomes extraordinarily creamy and rich. These regional variations show how deeply this adopted dish has rooted itself in Filipino cuisine.
Today, Filipino Beef Curry has become a modern classic, often served at special occasions and family gatherings. It’s a dish that perfectly represents our culture’s ability to adapt and improve upon foreign influences, creating something that’s both globally inspired and unmistakably Filipino. Whether you’re cooking it for a simple family dinner or a special celebration, this curry dish carries with it the warmth and creativity of Filipino kitchens.
Remember: Perfect Filipino beef curry isn’t about authenticity to other curry traditions—it’s about achieving that perfect balance of mild curry flavor, creamy coconut milk, and tender beef that makes it uniquely and deliciously Filipino.
