Print

Slow Cooker Beef Coconut Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 138 reviews

This Slow Cooker Beef Coconut Curry is a hearty and flavorful dish that combines tender braised beef with rich coconut milk and aromatic spices. Perfect for a comforting meal, it slow cooks to perfection, allowing the beef to absorb all the vibrant curry flavors. Serve it over pilau or boiled rice with naan for a satisfying dinner.

Ingredients

Beef and Seasoning

  • 2 tbsp sunflower oil or ghee
  • ½ tsp salt
  • ½ tsp black pepper
  • 1.5 kg (3.3 pounds) braising beef

Vegetables and Aromatics

  • 1 large onion (peeled and chopped)
  • 2 red bell peppers (deseeded and roughly chopped)
  • 4 cloves garlic (peeled and minced)
  • 2 tsp minced ginger

Curry Base

  • 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

Thickening and Garnish

  • 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
  • Handful of chopped coriander (cilantro)

To Serve

  • Pilau or boiled rice
  • Naan bread

Instructions

  1. Preheat Slow Cooker: Start by preheating your slow cooker on the high heat setting to get it ready for cooking.
  2. Season the Beef: Generously season the braising beef with salt and black pepper to enhance the flavors of the meat.
  3. Sear the Beef: Heat 1 ½ tablespoons of sunflower oil or ghee in a large pan over high heat. Add the beef in batches if necessary, searing each piece until lightly browned, which should take about 6-8 minutes. This step locks in juices and adds depth to the dish.
  4. Transfer Beef to Slow Cooker: Using a slotted spoon, move the browned beef pieces to the preheated slow cooker, leaving the remaining oil in the pan.
  5. Sauté Vegetables: Add the remaining ½ tablespoon of oil to the pan. Reduce the heat to medium and add the chopped onion and red bell peppers. Cook for approximately 4-5 minutes until the onions become soft and translucent.
  6. Add Aromatics and Spices: Stir in the minced garlic, ginger, curry paste, and crumbled beef stock cube. Cook for another 1-2 minutes until these ingredients release their fragrant aromas.
  7. Add Tomato and Coconut Base: Pour in the tin of finely chopped tomatoes, tomato puree, sugar, and full-fat coconut milk. Stir well to combine everything thoroughly, then bring the mixture to a gentle boil.
  8. Combine and Cook Slowly: Pour this tomato and coconut mixture into the slow cooker over the seared beef. Give it a gentle stir to mix the ingredients. Cover with the lid and cook on high for 5-6 hours or on low for 7-8 hours until the beef is tender.
  9. Thicken the Curry: If you prefer a thicker sauce, mix the cornflour with cold water to create a slurry. Slowly pour this mixture into the curry while stirring until the sauce thickens to your liking.
  10. Serve: Serve the hot beef coconut curry over pilau or boiled rice, garnished with freshly chopped coriander. Enjoy with naan bread for a complete and delicious meal!

Notes

  • For extra depth of flavor, you can marinate the beef with the curry paste and some salt for an hour before searing.
  • Using ghee instead of oil adds a rich, buttery flavor that complements the curry spices well.
  • Adjust the spice level by selecting a mild or hot curry paste according to your preference.
  • This curry can be made a day ahead; flavors deepen when reheated.
  • For a gluten-free version, ensure cornflour/cornstarch and stock cube are certified gluten-free and serve with gluten-free rice or bread options.

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