Slow Cooker Beef Coconut Curry
This dish combines tender beef with a creamy coconut milk base, infused with aromatic spices and fresh vegetables, making it a comforting and flavorful meal.
Ingredients
For the Curry
- 2 lbs Chuck roast Cut into 1 to 2-inch cubes
- 1 can Coconut milk Full-fat for richness
- 1 large Onion Finely diced
- 4 cloves Garlic Minced
- 1 tbsp Ginger Fresh grated
- 3 tbsp Curry paste Adjust to taste
- 2 tbsp Soy sauce For umami depth
- 2 tbsp Brown sugar To balance flavors
- 1-2 medium Bell pepper Chopped
- 2 medium Carrots Sliced
- 1 cup Cilantro Chopped for garnish
- to taste Salt and pepper Essential seasonings
Instructions
Preparation
- Prepare the beef by cutting it into sizable cubes and seasoning generously with salt and pepper.
- In the slow cooker, pour in the coconut milk and add the seasoned beef cubes.
- Add the finely diced onion, minced garlic, and grated ginger to the slow cooker.
- Introduce the curry paste, soy sauce, and brown sugar, stirring to combine.
- Chop the bell pepper into bite-sized pieces and slice the carrots, then add to the slow cooker.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serving
- Once cooked, shred the beef using two forks in the slow cooker.
- Serve warm, garnished with freshly chopped cilantro.
Notes
This curry can be adjusted to suit your taste; feel free to add different vegetables or adjust the spice level. Great for meal prep!