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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.

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.

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.

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.

Season the coconut curry mixture with salt and black pepper to taste.

Pour the coconut curry mixture over the beef in the slow cooker.

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.

Once cooked, taste the curry and adjust seasoning if needed, adding more salt or pepper as desired.

Garnish with fresh cilantro before serving. Serve warm over fluffy rice or with warm flatbread.


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.

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.

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.

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.

Season the coconut curry mixture with salt and black pepper to taste.

Pour the coconut curry mixture over the beef in the slow cooker.

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.

Once cooked, taste the curry and adjust seasoning if needed, adding more salt or pepper as desired.

Garnish with fresh cilantro before serving. Serve warm over fluffy rice or with warm flatbread.
