Description
A rich and fragrant slow cooker beef coconut curry featuring fall-apart tender beef in a creamy coconut sauce easy to prepare and perfect for a cozy, flavorful dinner.
Ingredients
- 2 lbs boneless beef chuck, cut into 2-inch chunks
- 2 tbsp sunflower oil or ghee
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 2 red bell peppers, deseeded and roughly chopped
- 3 tbsp curry paste or curry powder
- 1 (14 oz) can finely chopped tomatoes
- 2 tbsp tomato puree
- 1 (14 oz) can full-fat coconut milk
- 1 beef stock cube, crumbled
- ½ tsp salt
- ½ tsp black pepper
- Fresh cilantro and rice, for serving
Instructions
- Season the beef with salt and pepper. Heat oil in a skillet over medium-high heat and brown the beef in batches. Transfer to the slow cooker.
- In the same skillet, cook onion and bell peppers for 5 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry paste and cook for one more minute to release aroma.
- Transfer the mixture to the slow cooker. Add chopped tomatoes, tomato puree, crumbled stock cube, and coconut milk. Stir to combine.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours until the beef is fork-tender.
- Before serving, stir the curry well. Serve hot over rice, garnished with fresh cilantro.
Notes
Browning the beef enhances flavor — don’t skip it. Use full-fat coconut milk for a creamy texture. Add vegetables like sweet potatoes or spinach for extra nutrition. Store leftovers in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired