Slow Cooker Beef Curry Coconut Milk (Printable)
Tender beef slow-cooked in aromatic coconut milk with warm spices, garlic, and fresh vegetables for an effortless comforting meal.
# What You'll Need:
→ Meat
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
07 - 1 large potato, peeled and cubed
→ Spices & Seasonings
08 - 2 tablespoons curry powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 0.5 teaspoon ground turmeric
12 - 0.5 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 0.5 teaspoon black pepper
→ Liquids
15 - 14 ounces full-fat coconut milk, canned
16 - 1 cup beef broth
17 - 2 tablespoons tomato paste
18 - 1 tablespoon fish sauce
→ Finishing & Garnish
19 - 0.5 cup fresh cilantro, chopped
20 - Cooked rice for serving
21 - Lime wedges for serving
# How to Make It:
01 - In a large skillet over medium-high heat, sear beef cubes in batches until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to slow cooker.
02 - Add chopped onion, minced garlic, grated ginger, sliced carrots, diced bell pepper, and cubed potato to the slow cooker with the beef.
03 - In a small mixing bowl, combine curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Sprinkle spice mixture evenly over ingredients in slow cooker.
04 - Pour coconut milk, beef broth, tomato paste, and fish sauce into slow cooker. Stir gently until all ingredients are well combined and spices are distributed throughout.
05 - Cover slow cooker and cook on low setting for 8 hours, or until beef is fork-tender and vegetables are fully softened.
06 - Stir in chopped fresh cilantro immediately before serving.
07 - Ladle curry into serving bowls over cooked rice and garnish with lime wedges.
# Expert Advice:
01 -
- The hands-off slow cooking means you can start it in the morning and come home to an incredible meal that tastes like you spent hours actively cooking.
- Each spoonful delivers that perfect balance of rich coconut creaminess with warming spices that somehow tastes even better the next day.
02 -
- Never skip the initial browning of the beef - I once tried to save time by putting raw beef directly in the slow cooker and ended up with a pale, less flavorful curry that lacked that crucial depth.
- If your curry seems too thin after cooking, remove the lid for the final 30 minutes to allow some liquid to evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
03 -
- Toast your spices in a dry pan for 30 seconds before adding them to the slow cooker - this one step amplifies their flavor and aroma exponentially.
- Keep the slow cooker lid closed throughout cooking - each time you peek, you lose heat and extend the cooking time by about 20 minutes.