Linguine with Madras Curry Beef (Creamy Coconut Sauce)
Looking for a cozy curry meat pasta that actually clings to the noodles and doesn’t taste like a stew poured over linguine? This version dials in the ratios so you get tender, bite-size beef, a glossy coconut-Madras sauce, and al dente pasta that soaks it all up. It’s weeknight-friendly, kid-approved, and quietly optimized for North American tastes (hi Canada & USA!) while keeping my original video’s spirit.
Based on my YouTube video — with a few changes since publishing for better pasta cling, brighter flavor, and a creamier, more balanced sauce.
You’ll bloom Madras curry in aromatics, build umami with a touch of tomato paste and soy sauce, add coconut milk for body, then finish with lime to lift the richness. The texture is calibrated for pasta: reduced, shiny, and spoon-coating — not soupy.
Why You’ll Love It
- Balanced sauce-to-pasta ratio so every strand is coated (no watery bowl).
- Tender beef shoulder in small cubes that turn silky in ~60–75 minutes.
- Coconut + lime = creamy and bright, not heavy.
- Pantry staples (onion, garlic, curry powder, tomato paste) do the heavy lifting.
Try it alongside crisp greens or garlicky bread, or pair with a second pasta night favorite like my easy creamy tomato pasta or herb-forward authentic homemade pesto.
Ingredients (serves 4)
Format: metric first with imperial in parentheses. Dice beef to ~1.5 cm (⅝-inch) cubes.
For the curry beef sauce
- 600 g beef shoulder, diced (≈ 1 lb 5 oz)
- 350 g red onion, finely chopped (≈ 12 oz, about 2 medium)
- 10 g garlic, minced (≈ 3 large cloves)
- 20 g fresh ginger, grated (≈ ¾ oz, 3 cm / 1 in)
- 2 tbsp Madras curry powder
- 15 g tomato paste (≈ 1 tbsp)
- 15–20 ml neutral oil (≈ 1–1½ tbsp)
- 600 ml beef broth (≈ 2½ cups)
- 300 ml coconut milk (≈ 1¼ cups)
- 15 ml soy sauce (≈ 1 tbsp) — optional but recommended
- 4–5 g fine sea salt (≈ ¾–1 tsp), plus more to taste
- 3–4 g brown sugar (≈ ¾ tsp) — balances the spices
- 1–2 g black pepper (≈ ¼–½ tsp)
- 15 ml fresh lime juice (≈ 1 tbsp) to finish
For the pasta
- 500 g fresh linguine (≈ 1 lb 2 oz) or 400 g dry linguine (≈ 14 oz)
- 20 g salt (≈ 1½ tbsp) for the pasta water
To serve
- 6–8 g fresh coriander/cilantro, chopped (≈ ¼ cup loosely packed)
- Chili flakes, optional
Step-by-Step Instructions
- Sear the beef
Heat a Dutch oven over medium-high with the oil. Pat the beef dry, season lightly with salt, and sear in two batches until browned on most sides (6–8 minutes total). Transfer to a bowl.
- Sweat the aromatics
Lower to medium. Add onions and a pinch of salt; cook 5–7 minutes until translucent and lightly golden. Add garlic and ginger; cook 60–90 seconds.
- Bloom spices & deglaze
Stir in tomato paste and Madras curry; cook 60–90 seconds until the paste darkens slightly and smells toasty. Splash in 2–3 tbsp of broth to deglaze, scraping up the fond.
- Build and simmer
Return beef and any juices. Add remaining broth, soy sauce (if using), brown sugar, pepper, and a little salt. Bring to a simmer, cover partially, and cook gently 45 minutes, stirring occasionally.
- Cream and reduce
Stir in coconut milk. Simmer 15–25 minutes uncovered, until the sauce is glossy and coats a spoon. You’re aiming for a rich, pourable consistency that clings to pasta. Adjust salt.
- Cook the linguine
Bring a large pot of water to a rolling boil; salt with 20 g salt. Cook fresh linguine 3–4 minutes (or dry linguine to package al dente). Reserve 150 ml (⅔ cup) pasta water; drain.
- Toss & finish
Off the heat, stir 15 ml lime juice into the sauce. Add drained pasta and toss, loosening with splashes of reserved pasta water until silky and well-coated. Rest 2 minutes. Top with coriander (and chili flakes if you like).
Pro Tips
- Cut size matters: smaller, even beef cubes = tenderness within 60–75 minutes.
- Sauce too loose? Simmer uncovered a few extra minutes, or swirl in a spoon of reserved pasta water at the end for emulsion.
- Spice management: Madras blends vary. Start with 2 tbsp; add ½ tbsp more at the end if you want bolder curry notes.
- Acid at the end: lime juice lifts and keeps the coconut from feeling heavy.
Substitutions & Variations
- Beef → Chicken thighs: 600 g (1 lb 5 oz) boneless, diced; simmer time drops to ~25–30 minutes before coconut milk.
- Beef → Pork shoulder: same dice and timing as beef; deliciously rich.
- Coconut-free: replace coconut milk with 200 ml (¾ cup) heavy cream + 100 ml (⅓–½ cup) broth; keep the lime.
- Gluten-free: use GF pasta; confirm soy sauce is GF (or use tamari).
- Veg version: swap beef for 350 g (12 oz) mushrooms + 250 g (9 oz) chickpeas; simmer less.
FAQs
Can I make it ahead?
Yes. The sauce keeps 3–4 days refrigerated. Reheat gently; freshen with a squeeze of lime and a splash of water.
Will dry pasta change the ratio?
Use 400 g (14 oz) dry linguine. Reserve pasta water and adjust at the end to keep it glossy.
Too spicy for kids?
Madras can be warm. Start with 1½ tbsp, then add more to taste. Coconut milk softens the heat.
Can I use ground beef?
Yes: 500 g (1 lb) 85–90% lean. Brown well, then follow from Step 2. Reduce broth to 450 ml.
Serve With / Suggested Posts
- Bright greens with no-mayo Caesar dressing and crunchy homemade croutons.
- Carby sides if you’re feeding a crowd: fluffy rice pilaf.
- More pasta inspo: one-pot creamy beef & tomato pasta, pasta alla Norcina, creamy green pasta, easy creamy tomato pasta, authentic homemade pesto, aglio e olio.
- If you love bold beef flavors: black pepper beef or easy Mongolian beef.
Linguine with Madras Curry Beef (Creamy Coconut Sauce)
Ingredients
- 600 g beef shoulder diced (≈ 1 lb 5 oz)
- 350 g red onion chopped (≈ 12 oz)
- 10 g garlic minced (≈ 3 cloves)
- 20 g ginger grated (≈ ¾ oz)
- 2 tbsp Madras curry powder
- 15 g tomato paste ≈ 1 tbsp
- 15 –20 ml oil ≈ 1–1½ tbsp
- 600 ml beef broth ≈ 2½ cups
- 300 ml coconut milk ≈ 1¼ cups
- 15 ml soy sauce ≈ 1 tbsp
- 4 –5 g salt ≈ ¾–1 tsp, plus to taste
- 3 –4 g brown sugar ≈ ¾ tsp
- 1 –2 g black pepper ≈ ¼–½ tsp
- 15 ml lime juice ≈ 1 tbsp
- 500 g fresh linguine ≈ 1 lb 2 oz or 400 g dry (≈ 14 oz)
- Coriander; chili flakes optional
Instructions
Sear the beef
- Heat a Dutch oven over medium-high with the oil. Pat the beef dry, season lightly with salt, and sear in two batches until browned on most sides (6–8 minutes total). Transfer to a bowl.
Sweat the aromatics
- Lower to medium. Add onions and a pinch of salt; cook 5–7 minutes until translucent and lightly golden. Add garlic and ginger; cook 60–90 seconds.
Bloom spices & deglaze
- Stir in tomato paste and Madras curry; cook 60–90 seconds until the paste darkens slightly and smells toasty. Splash in 2–3 tbsp of broth to deglaze, scraping up the fond.
Build and simmer
- Return beef and any juices. Add remaining broth, soy sauce (if using), brown sugar, pepper, and a little salt. Bring to a simmer, cover partially, and cook gently 45 minutes, stirring occasionally.
Cream and reduce
- Stir in coconut milk. Simmer 15–25 minutes uncovered, until the sauce is glossy and coats a spoon. You’re aiming for a rich, pourable consistency that clings to pasta. Adjust salt.
Cook the linguine
- Bring a large pot of water to a rolling boil; salt with 20 g salt. Cook fresh linguine 3–4 minutes (or dry linguine to package al dente). Reserve 150 ml (⅔ cup) pasta water; drain.
Toss & finish
- Off the heat, stir 15 ml lime juice into the sauce. Add drained pasta and toss, loosening with splashes of reserved pasta water until silky and well-coated. Rest 2 minutes. Top with coriander (and chili flakes if you like).
Video
Notes
Pro Tips
- Cut size matters: smaller, even beef cubes = tenderness within 60–75 minutes.
- Sauce too loose? Simmer uncovered a few extra minutes, or swirl in a spoon of reserved pasta water at the end for emulsion.
- Spice management: Madras blends vary. Start with 2 tbsp; add ½ tbsp more at the end if you want bolder curry notes.
- Acid at the end: lime juice lifts and keeps the coconut from feeling heavy.
Substitutions & Variations
- Beef → Chicken thighs: 600 g (1 lb 5 oz) boneless, diced; simmer time drops to ~25–30 minutes before coconut milk.
- Beef → Pork shoulder: same dice and timing as beef; deliciously rich.
- Coconut-free: replace coconut milk with 200 ml (¾ cup) heavy cream + 100 ml (⅓–½ cup) broth; keep the lime.
- Gluten-free: use GF pasta; confirm soy sauce is GF (or use tamari).
- Veg version: swap beef for 350 g (12 oz) mushrooms + 250 g (9 oz) chickpeas; simmer less.
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