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- 2 lbs beef chuck, cut into 1-inch pieces - 1 can (14 oz) coconut milk - 1 cup beef broth - 1 onion, finely chopped - 4 cloves garlic, minced - 2 tablespoons ginger, grated - 1 red bell pepper, sliced - 1 cup carrots, sliced - 1 cup green beans, trimmed and cut into 1-inch pieces For this dish, I choose beef chuck. It becomes tender and flavorful after long cooking. Coconut milk brings a rich, creamy texture. Beef broth adds depth to the curry. Onions, garlic, ginger, and fresh veggies make the meal balanced and nutritious. The red bell pepper, carrots, and green beans add color and taste. - 2 tablespoons red curry paste - 2 tablespoons fish sauce - 2 tablespoons brown sugar - 1 teaspoon turmeric powder - Salt and pepper to taste Red curry paste is the heart of this recipe. It gives heat and flavor. Fish sauce adds umami, while brown sugar balances the spice. Turmeric gives a warm color and subtle flavor. Don't forget to adjust salt and pepper to your liking. - Fresh cilantro for garnish - Additional vegetables Fresh cilantro brightens the dish. It adds a fresh taste that contrasts with the rich curry. You can also add more vegetables like peas or spinach for extra nutrition. I recommend garnishing right before serving for the best flavor. {{ingredient_image_1}} Start by cutting the beef chuck into 1-inch pieces. This size helps it cook evenly. In a large bowl, mix the beef with salt, pepper, and turmeric powder. Make sure each piece is well-coated with the spices. This step adds great flavor to your curry. Next, finely chop the onion, mince the garlic, and grate the ginger. Then, slice the red bell pepper, carrots, and trim the green beans. Keep the vegetables ready for layering in the slow cooker. This prep makes your cooking process smooth and easy. In your slow cooker, add the onion, garlic, and ginger first. This mix creates a tasty base. Then, layer the seasoned beef on top. Next, place the sliced vegetables like red bell pepper, carrots, and green beans on top. Avoid stirring yet. This keeps the layers intact and helps flavors meld. Now, pour the coconut milk and beef broth over the beef. Stir in the red curry paste, fish sauce, and brown sugar. Make sure everything is mixed well. This liquid adds creaminess and richness to your curry. You can cook your curry on low for 6-8 hours or on high for 4-5 hours. Cooking low gives deeper flavors, while high works if you’re short on time. Both methods make the beef tender. After cooking, check the beef. It should be tender and easy to pull apart with a fork. Taste the curry and adjust the seasoning with more salt or pepper if needed. This step ensures the perfect balance of flavors for your dish. Adjusting Seasonings To get the best taste, start with the right seasonings. Taste the curry once it cooks. If it needs more flavor, add salt or fish sauce. You can also add a bit of red curry paste for more heat. Balancing Sweetness and Spice This dish needs balance. Add brown sugar to bring out the flavors. If it tastes too sweet, add a little more curry paste. Mix until you find the right level of sweetness and spice that you love. Best Cooking Times Cooking time is key for tender beef. Cook on low for 6-8 hours for best results. If you're in a hurry, use high heat for 4-5 hours. Test the beef with a fork; it should break apart easily. Recommended Beef Cuts For this recipe, beef chuck is best. It has a lot of flavor and becomes very tender. Other cuts like brisket or round can work too, but chuck is my favorite. Serving Suggestions Serve your curry hot over a bowl of rice or noodles. I like to garnish with fresh cilantro for a pop of color. This adds a nice touch and extra flavor. Ideas for Serving Sides Pair this dish with naan bread or steamed veggies. A simple salad also works well. These sides add freshness and balance to the rich curry. Pro Tips Choose the Right Cut: Using beef chuck is ideal for slow cooking as it becomes tender and flavorful over long cooking times. Layering Ingredients: Layer the vegetables on top of the meat without stirring to ensure they retain their texture and flavor. Adjust Spice Levels: Feel free to modify the amount of red curry paste according to your spice tolerance. Start with less and add more if desired. Garnish for Freshness: Always garnish your dish with fresh cilantro just before serving to enhance flavor and presentation. {{image_2}} Alternative Proteins You can switch beef with chicken, pork, or lamb. Each meat gives a new taste. For a leaner option, try turkey. Vegetarian Option To make this dish vegetarian, use chickpeas or tofu. These options soak up the flavors well. You can also add more vegetables like sweet potatoes or mushrooms. Different Curry Pastes Try different curry pastes for unique flavors. Green curry paste adds more spice. Yellow curry paste brings a milder taste. Each paste changes the dish's character. Adding Heat with Chilies If you like heat, add fresh chilies. Slice them and mix them in. You can also use chili flakes or hot sauce for extra spice. Adjust the heat to your liking. Rice vs. Noodles Serve the curry over rice or toss it with noodles. Rice absorbs the sauce well, while noodles add a lovely texture. Choose what you love more. Soup vs. Stew You can enjoy this dish as a thick stew or a lighter soup. If you want it soupier, add more broth. For a stew, let it cook longer to thicken. To store leftovers, let the curry cool down. Place it in a container with a tight lid. I recommend using glass or BPA-free plastic containers. They keep the flavors fresh and make reheating easy. For best results, freeze the curry in small portions. Use freezer-safe bags or containers. Be sure to leave some space for expansion. Label the bags with the date. When you're ready to eat, thaw the curry overnight in the fridge. To reheat, you can use the microwave or heat it gently on the stove. Stir well to ensure even heating and add a splash of water if it's too thick. In the fridge, the curry lasts about 3 to 4 days. Always check for signs of spoilage. If you see mold or an off smell, it’s best to throw it away. Remember, safe food is happy food! The best cut of beef for slow cooker curry is beef chuck. This cut has a lot of fat and connective tissue. When cooked slowly, this fat melts and makes the meat tender. It absorbs flavors well and stays juicy. You can also use brisket or round, but chuck is my favorite for this dish. Yes, you can use fresh coconut instead of canned. However, it requires more work. You will need to crack the coconut and grate the meat. Then, blend it with water to make coconut milk. Canned coconut milk is easier and saves time. It still gives a rich flavor to your curry. To make the curry spicier, simply add more red curry paste. You can also include fresh chilies or chili flakes. If you want even more heat, try adding some sliced jalapeños. Start with a little, then taste as you go. This way, you can find the heat level you like best. Yes, adding more vegetables is a great idea! You can add veggies like zucchini, eggplant, or peas. They will soak up the curry flavors and add texture. Just make sure to adjust the cooking time if you add a lot. Cooked veggies should be tender, but not mushy. Absolutely! You can double the recipe if you need more servings. Just make sure your slow cooker is big enough. You may need to increase the cooking time a bit, too. Check the beef for tenderness before serving. Enjoy your larger batch with friends or family! This blog post showed you how to make a delicious slow cooker curry. We covered key ingredients like beef, coconut milk, and spices. You learned the steps for preparation, slow cooker setup, and cooking times. I shared tips for perfect flavor and tender beef. You saw variations with ingredient swaps and serving styles. Finally, I provided storage info to keep your curry fresh. I hope you feel ready to create your own tasty dish now. Enjoy experimenting with flavors and finding your perfect curry!

Slow Cooker Beef Coconut Curry

A flavorful and tender beef curry cooked slowly with coconut milk and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch pieces
  • 1 can coconut milk (14 oz)
  • 1 cup beef broth
  • 2 tablespoons red curry paste
  • 1 unit onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 1 unit red bell pepper, sliced
  • 1 cup carrots, sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon turmeric powder
  • to taste unit salt and pepper
  • for garnish unit fresh cilantro

Instructions
 

  • In a large mixing bowl, combine the beef pieces with salt, pepper, and turmeric powder until well-coated.
  • In the slow cooker, add the chopped onion, minced garlic, and grated ginger as the base.
  • Layer the seasoned beef on top of the onion mixture.
  • Pour the coconut milk and beef broth over the beef. Stir in the red curry paste, fish sauce, and brown sugar until well incorporated.
  • Add the sliced red bell pepper, carrots, and green beans on top of the beef mixture. Do not stir.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
  • Once cooked, taste and adjust seasoning with additional salt or pepper as desired.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword beef, coconut milk, curry, slow cooker