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Slow Cooker Beef Coconut Curry Recipe

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4.7 from 123 reviews

This Slow Cooker Beef Coconut Curry is a rich and flavorful dish combining tender braised beef with aromatic spices, creamy coconut milk, and vibrant vegetables. Perfectly suited for slow cooking, it delivers deep, savory flavors with minimal effort. Serve it hot over pilau or boiled rice, with naan bread for a satisfying and comforting meal.

Ingredients

Meat 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

Spices and Sauces

  • 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

Thickener 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 and Season: Preheat your slow cooker on high heat. Season the braising beef generously with salt and pepper to enhance the meat’s flavor.
  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 on all sides, about 6-8 minutes. This step locks in juices and builds depth in the curry. Transfer the seared beef to your slow cooker using a slotted spoon.
  3. Sauté Vegetables: In the same pan, add the remaining ½ tablespoon of oil. Reduce the heat to medium, then add the chopped onion and red bell peppers. Cook for 4-5 minutes until onions soften and become translucent.
  4. Add Aromatics and Curry Paste: Stir in the minced garlic, ginger, curry paste, and crumbled beef stock cube. Cook for 1-2 minutes until fragrant, which helps release the flavors of the spices.
  5. Create the Sauce: Pour in the tinned tomatoes, tomato puree, sugar, and coconut milk. Stir well to combine all ingredients and bring to a boil on the stovetop.
  6. Combine and Slow Cook: Pour the sauce mixture into the slow cooker over the seared beef. Stir gently to mix everything together. Cover the slow cooker with a lid and cook on high for 5-6 hours or on low for 7-8 hours, until the beef is tender and flavors meld.
  7. Thicken the Curry: If desired, mix the cornflour with cold water to create a slurry. Slowly pour this into the curry while stirring, allowing the sauce to thicken to your preferred consistency.
  8. Serve: Serve the curry hot over pilau or boiled rice, garnished with freshly chopped coriander. Enjoy it alongside naan bread for a complete and hearty meal.

Notes

  • You can substitute sunflower oil with ghee for a richer, buttery taste.
  • Cooking times may vary depending on your slow cooker’s heat settings, so check the beef for tenderness before serving.
  • Adjust the amount of curry paste according to your spice preference.
  • The cornflour slurry is optional but recommended to achieve a thicker sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

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