This Slow Cooker Beef Coconut Curry is a cozy dish that mixes tender beef with creamy coconut milk and spicy curry flavors. It’s perfect for those lazy cooking days!
Honestly, the best part is how the flavors blend while you do nothing! I love serving it over rice, and my family always asks for seconds. Who could blame them? 🍛
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for slow cooking as it becomes tender and flavorful. If you’re looking for alternatives, try brisket or even beef stew meat. Both will work well in this curry.
Coconut Milk: Full-fat coconut milk gives the curry a rich creaminess. If you’re looking for a lighter option, you can use light coconut milk or even chicken broth in place of some of the coconut milk, but the flavor will be less rich.
Curry Powder: This spice is key for flavor. If you can’t find curry powder, consider using garam masala or a combination of spices like coriander, cumin, and turmeric. Each will change the flavor slightly but will still be delicious.
Fish Sauce: It enhances the overall umami goodness. If you want a vegetarian option, use soy sauce or leave it out entirely, adjusting the salt that you add.
Brown Sugar: This adds a touch of sweetness that balances the curry. You can substitute it with honey or maple syrup, but remember to adjust the amount since they are sweeter.
What’s the Best Way to Brown Beef for Curry?
Brown the beef properly to lock in flavor! It also gives the dish extra depth. Take a few minutes for this step, as the caramelization makes a big difference.
- Use medium-high heat and add your oil to a large skillet.
- Work in small batches so the beef isn’t crowded—this helps it brown instead of steam.
- Don’t skip seasoning with salt and pepper before browning; it enhances the flavor!
- Brown each side for about 2-3 minutes until a nice crust forms.
After browning, transfer the meat to your slow cooker, and you’re ready for the rest of the recipe. Enjoy a delicious curry full of flavor!
How to Make Slow Cooker Beef Coconut Curry
Ingredients You’ll Need:
For the Curry:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 (14 oz) can coconut milk (full fat for creaminess)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce (optional but recommended for depth)
- 1 teaspoon brown sugar or palm sugar
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This Slow Cooker Beef Coconut Curry requires about 15-20 minutes of prep time, plus a cooking time of 7-8 hours on low, or 3-4 hours on high. Set it in the morning, and by dinner, you’ll have a delicious meal waiting for you!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, ensuring each piece is seared evenly on all sides. Once browned, transfer the beef to the slow cooker. This step adds delicious flavor to the meat!
2. Sautéing Aromatics:
In the same skillet, add the chopped onion and sauté for about 5 minutes until softened and translucent. Then, add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant. These will build a flavorful base for your curry!
3. To the Spices:
Next, stir in the curry powder, ground turmeric, ground cumin, and chili flakes, then cook for 1 minute to toast the spices. This helps release their flavors and adds depth to the curry!
4. Building the Sauce:
Add the tomato paste to the mixture and mix well, cooking for another minute. Then, pour in the coconut milk, beef broth, fish sauce (if you’re using it), and brown sugar. Stir well and bring it to a gentle simmer on the stovetop for 2-3 minutes.
5. Combining Everything:
Pour the coconut curry mixture over the seasoned beef in the slow cooker. Stir gently to coat the beef evenly with the sauce.
6. Slow Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours, or on high for 3-4 hours. The beef should be tender, and the flavors meld together beautifully!
7. Taste and Adjust:
Once it’s done cooking, taste the curry and adjust the seasoning as needed with more salt, pepper, or a pinch more sugar depending on your preference.
8. Serving:
Serve the beef coconut curry hot over cooked jasmine or basmati rice. Garnish with fresh cilantro leaves and a sprinkle of chili flakes for added heat, if desired.
Enjoy your rich, aromatic Slow Cooker Beef Coconut Curry that’s tender, creamy, and full of flavor!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. Thaw the beef in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for quick thawing. Make sure to pat it dry before browning to avoid excess moisture.
Can I Make This Curry Spicier?
Absolutely! To increase the spiciness, simply add more chili flakes or even a chopped fresh chili when cooking the aromatics. You can also incorporate a dash of cayenne pepper for an extra kick; just start with a small amount and adjust to your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of water or broth if needed to restore the sauce’s consistency, and warm it gently on the stovetop or in the microwave.
What Can I Substitute for Coconut Milk?
If you need a substitute for coconut milk, you can use almond milk, soy milk, or any unsweetened plant-based milk. However, this will change the flavor and creaminess. For a richer option, blend equal parts of heavy cream and water or use full-fat evaporated milk.
