Slow Cooker Beef Coconut Curry
A delightful and aromatic dish enveloping tender cubes of beef in a creamy, coconut-infused sauce, perfect for family meals.
Ingredients
For the Curry
- 2 tbsp sunflower oil or ghee Adds a lovely richness to the curry.
- 1.5 kg braising beef Provides juicy, tender chunks that absorb flavors beautifully.
- 1 large onion, peeled and chopped Adds a savory, aromatic base to the dish.
- 2 red bell peppers deseeded and roughly chopped Contributes a vibrant color and slight sweetness.
- 4 cloves garlic, peeled and minced Infuses the curry with a savory depth of flavor.
- 2 tsp minced ginger Offers a zingy warmth that complements the spices.
- 2 heaped tbsp curry paste The heart of the dish, creating a fragrant and flavorful sauce.
- 1 beef stock cube crumbled Enhances the meatiness and overall umami of the dish.
- 400 g finely chopped tomatoes Adds acidity and depth to the curry.
- 2 tbsp tomato puree Intensifies the tomato flavor.
- 2 tsp sugar Balances the acidity of the tomatoes.
- 400 ml full-fat coconut milk Provides a creamy richness that ties all the flavors together.
- 3 tbsp cornflour mixed with water Used for thickening the sauce to desired consistency.
- 1 handful chopped coriander (cilantro) Brightens the dish with freshness.
For Serving
- Pilau or boiled rice Perfect for serving as a side.
- Naan Complements the meal beautifully for a complete dining experience.
Instructions
Preparation
- Preheat your slow cooker on high heat.
- Season the braising beef generously with salt and pepper.
- In a large pan, heat 1 ½ tablespoons of oil over high heat.
- Add the seasoned beef in batches, searing until lightly browned (about 6-8 minutes).
Cooking
- Transfer the beef to your slow cooker using a slotted spoon.
- In the same pan, add the remaining ½ tablespoon of oil and then the chopped onion and red bell peppers.
- Sauté for about 4-5 minutes until the onions soften.
- Stir in minced garlic, ginger, curry paste, and crumbled stock cube. Cook for another 1-2 minutes until fragrant.
- Pour in tinned tomatoes, tomato puree, sugar, and coconut milk. Stir well to combine before bringing to a boil.
- Pour everything into your slow cooker over the seared beef. Stir gently to combine.
- Cover with the lid and cook on high for 5-6 hours or low for 7-8 hours.
- If desired, mix cornflour with cold water and pour into the curry while stirring until thickened.
- Serve hot over pilau or boiled rice, garnished with freshly chopped coriander.
Notes
Use high-quality beef and fresh spices for the best flavor. Adjust spice level and add extra vegetables as desired. This curry freezes beautifully; consider making double for easy meals later.