Description
A rich and comforting slow-cooked beef curry made with tender chunks of beef, creamy coconut milk, and warming spices—an easy set-it-and-forget-it meal packed with flavor.
Ingredients
Units
Scale
- 800g beef stew meat, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili flakes (optional)
- 1 can (400ml) coconut milk
- 1/2 cup beef broth
- 1 tbsp soy sauce or fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Add beef, onion, garlic, ginger, curry paste, turmeric, cumin, and chili flakes (if using) to the crockpot.
- Pour in coconut milk, beef broth, soy sauce, lime juice, and brown sugar. Stir well to combine.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender.
- If a thicker curry is desired, mix cornstarch with water and stir into the curry 20-30 minutes before serving. Cook on high until thickened.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over rice or with naan.
Notes
- Use full-fat coconut milk for the creamiest texture.
- This dish tastes even better the next day after flavors have melded.
- Add vegetables like potatoes, bell peppers, or carrots during the last 2 hours of cooking if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg