Slow Cooked Beef Curry in Creamy Coconut Sauce
Slow Cooked Beef Curry in Creamy Coconut Sauce
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 tablespoon vegetable oil
- 1 onion, large, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes, optional
- 1 can full-fat coconut milk, 15 ounce
- 1 salt, to taste
- 1 black pepper, to taste
- 1 fresh cilantro, for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches until lightly seared on all sides. Transfer the browned beef to a slow cooker.
⏱️ 10 min
- 2
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until the onion is soft and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, grated ginger, curry powder, ground cumin, paprika, turmeric, and chili flakes (if using) to the skillet with the onions. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 4
Pour in the full-fat coconut milk and stir well to combine with the spices, scraping up any browned bits from the bottom of the skillet.
⏱️ 2 min
- 5
Season the coconut curry mixture with salt and black pepper to taste.
⏱️ 1 min
- 6
Pour the coconut curry mixture over the beef in the slow cooker.
⏱️ 1 min
- 7
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is very tender and easily pulls apart.
⏱️ 420 min
- 8
Once cooked, taste the curry and adjust seasoning if needed, adding more salt or pepper as desired.
⏱️ 1 min
- 9
Garnish with fresh cilantro before serving. Serve warm over fluffy rice or with warm flatbread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Beef Curry in Creamy Coconut Sauce
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 tablespoon vegetable oil
- 1 onion, large, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes, optional
- 1 can full-fat coconut milk, 15 ounce
- 1 salt, to taste
- 1 black pepper, to taste
- 1 fresh cilantro, for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches until lightly seared on all sides. Transfer the browned beef to a slow cooker.
⏱️ 10 min - 2
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until the onion is soft and lightly golden, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, grated ginger, curry powder, ground cumin, paprika, turmeric, and chili flakes (if using) to the skillet with the onions. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 4
Pour in the full-fat coconut milk and stir well to combine with the spices, scraping up any browned bits from the bottom of the skillet.
⏱️ 2 min - 5
Season the coconut curry mixture with salt and black pepper to taste.
⏱️ 1 min - 6
Pour the coconut curry mixture over the beef in the slow cooker.
⏱️ 1 min - 7
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is very tender and easily pulls apart.
⏱️ 420 min - 8
Once cooked, taste the curry and adjust seasoning if needed, adding more salt or pepper as desired.
⏱️ 1 min - 9
Garnish with fresh cilantro before serving. Serve warm over fluffy rice or with warm flatbread.
⏱️ 1 min