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Jamaican Curry

Prep Time:8 Hours
Cook Time:2 Hours

Nutritional Information

This is a different take on the classic Jamaican curry.


  • 1 3/4 pounds beef brisket, or other meat
  • 2 tablespoons cooking oil
  • 1 teaspoon minced garlic
  • 1/2 medium onion sliced
  • 2 1/2 tablespoons Curry powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon fresh thyme
  • 1 green onions sliced
  • 1 pound potatoes, if not serving over rice
  • 1 1/2 teaspoons tomato paste
  • 1/2 scotch bonnet pepper
  • Salt to taste
  • 1/2 can coconut milk


  • 1. Season beef with, salt and pepper. Refrigerate overnight.
  • 2. Preheat your Egg to 225º using indirect heat and smoking wood. Smoke the brisket to an internal temperature of 120º. Remove from the Egg, let rest for 20 minutes, then chop into 2” chunks.
  • 3. In a large pot, heat oil over medium heat, until hot, and then add the brisket meat sauté stirring, frequently, any browned bits off the bottom of the pot, until brisket has browned. Then add curry, stir for about 1-2 minutes.
  • 4. Add the garlic, white pepper, onions,thyme, tomato paste, scallions and scotch bonnet pepper stir for about a minute.
  • 5. Then pour in just enough water to cover the meat and bring to a boil and let it simmer until tender about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.
  • 6. About 15-20 minutes before you remove from the heat add potatoes (if using). Continue cooking until potatoes are tender. Just before removing from the heat add 1 cup of coconut milk. Stir to combine, season to taste and serve.
  • 7. If not using the potatoes, simmer for another 20 minutes and just before removing from the heat add 1 cup of coconut milk. Stir to combine, season to taste and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828