Print

Slow Cooker Beef Coconut Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 670 reviews

This Slow Cooker Beef Coconut Curry is a rich and flavorful dish that combines tender braised beef with aromatic spices, creamy coconut milk, and a blend of fresh vegetables. Perfectly cooked in a slow cooker, this comforting curry is served best with pilau or boiled rice and naan bread, making for a hearty and satisfying meal.

Ingredients

Main Ingredients

  • 2 tbsp sunflower oil or ghee
  • ½ tsp salt
  • ½ tsp black pepper
  • 1.5 kg (3.3 pounds) braising beef
  • 1 large onion (peeled and chopped)
  • 2 red bell peppers (deseeded and roughly chopped)
  • 4 cloves garlic (peeled and minced)
  • 2 tsp minced ginger
  • 2 heaped tbsp curry paste
  • 1 beef stock cube (crumbled)
  • 400 g (14 oz) tin finely chopped tomatoes
  • 2 tbsp tomato puree (paste for US)
  • 2 tsp sugar
  • 400 ml (14 oz) tin full fat coconut milk
  • 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
  • Handful of chopped coriander (cilantro)
  • Pilau or boiled rice (to serve)
  • Naan bread (to serve)

Instructions

  1. Preheat and Season: Preheat your slow cooker on high heat. Season the braising beef generously with salt and pepper.
  2. Sear the Beef: In a large pan, heat 1 ½ tablespoons of oil over high heat. Add the seasoned beef in batches if necessary, searing until lightly browned for about 6-8 minutes. Once browned, transfer the beef to your slow cooker using a slotted spoon.
  3. Sauté Vegetables: In the same pan, add the remaining ½ tablespoon of oil. Reduce heat to medium, then add the chopped onion and red bell peppers. Cook for about 4-5 minutes until the onions soften.
  4. Add Aromatics and Spices: Stir in the minced garlic, ginger, curry paste, and crumbled stock cube. Cook for another 1-2 minutes until fragrant.
  5. Add Liquids and Simmer: Pour in the tinned tomatoes, tomato puree, sugar, and coconut milk. Stir well to combine all ingredients, then bring the mixture to a boil.
  6. Combine and Cook in Slow Cooker: Pour everything from the pan into your slow cooker over the seared beef. Stir again gently to combine. Cover with the lid and cook on high for 5-6 hours or on low for 7-8 hours until the beef is tender.
  7. Thicken the Curry: If desired, mix the cornflour with cold water then slowly pour into your curry while stirring until thickened to your liking.
  8. Serve: Serve the hot curry over pilau or boiled rice. Garnish with freshly chopped coriander and enjoy alongside naan bread for a complete meal.

Notes

  • Ensure to sear the beef in batches to avoid overcrowding the pan, which helps achieve a good brown crust.
  • If you prefer a thicker curry, gradually add the cornflour mixture while the curry simmers in the slow cooker.
  • You can adjust the spice level by choosing mild or hot curry paste according to your taste preference.
  • Using full-fat coconut milk adds richness, but you can use light coconut milk for a lower calorie version.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Find it online: https://forkvista.com/slow-cooker-beef-coconut-curry-recipe/