This Slow Cooker Beef Coconut Curry is rich, creamy, and bursting with flavor. The tender beef slowly cooks in coconut milk with spices, creating a warm hug in a bowl!
It’s so easy to make; just toss everything in the slow cooker and let it do the work! Perfect for a cozy dinner or leftovers that taste even better the next day!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for slow cooking as it becomes tender and flavorful. You can substitute it with brisket or even chicken thighs if you prefer poultry.
Coconut Milk: Full-fat coconut milk adds creamy richness. If you’re looking for a lighter option, light coconut milk can work too, but it won’t be as rich. Almond milk is another potential substitute, but the flavor will differ.
Spices: The curry powder gives depth, but you can customize it! Garam masala or a mix of cumin and coriander can be great alternatives depending on your taste. Adjust the chili powder for your preferred spice level.
Tomato Paste: This thickens the curry and adds richness. If you don’t have any, you can use extra diced tomatoes or a bit of ketchup in a pinch, though it will alter the flavor slightly.
Fish Sauce: It adds umami. If you want a vegetarian option, use soy sauce or tamari for a similar flavor!
How Do I Get Perfectly Tender Beef?
The secret to tender beef in this curry is low and slow cooking. Browning first adds flavor, and the slow cooker takes care of the rest! Here’s how to get it just right:
- Brown the beef in batches, so it sears rather than steams, preserving moisture.
- Don’t rush the cooking process. Cooking on low for 7-8 hours allows the collagen to break down, resulting in tender meat.
- Always let the dish rest a few minutes before serving; this helps the meat absorb the flavors better.
These steps ensure a delicious curry that melts in your mouth!
Slow Cooker Beef Coconut Curry
Ingredients You’ll Need:
For the Curry:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp curry powder (adjust to taste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili powder or cayenne (optional for heat)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar or palm sugar
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro leaves, chopped (for garnish)
For Serving:
- Cooked jasmine or basmati rice
- Lime wedges, for garnish
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prep and then you let your slow cooker do its magic! Cook on low for 7-8 hours or on high for 4-5 hours. So, about 20 minutes of active time, and then a few hours of patience for a mouthwatering dinner!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating a large skillet over medium-high heat. Add the beef cubes in batches. Sear until they are nicely browned on all sides—this takes about 5-7 minutes. Once browned, transfer the beef to your slow cooker. Don’t worry if some bits stick to the pan; they’ll add flavor!
2. Sautéing the Aromatics:
In the same skillet, add a splash of oil if needed and then toss in the chopped onion, minced garlic, and ginger. Sauté for about 3-4 minutes, stirring until they are softened and fragrant.
3. Toasting the Spices:
Now, add the curry powder, turmeric, cumin, and chili powder to the onion mixture. Stir well and allow the spices to toast for about a minute. This enhances their flavor—what a lovely smell!
4. Creating the Sauce:
Next, stir in the coconut milk, drained diced tomatoes, tomato paste, fish sauce (or soy sauce), and brown sugar. Mix everything well, and let it come to a gentle simmer for just a minute.
5. Combining Ingredients:
Pour the delicious spiced coconut milk mixture over the beef in the slow cooker. Season with salt and pepper to taste. Make sure everything is well combined!
6. Slow Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. You want that beef to become tender and for all the flavors to meld beautifully.
7. Final Touch:
When it’s time to serve, squeeze the juice of one lime into the curry and mix. Taste and adjust seasonings as needed—so delicious!
8. Serving It Up:
Serve your beef coconut curry hot over a generous portion of jasmine or basmati rice. Don’t forget to garnish with fresh cilantro and lime wedges on the side for a zesty finish!
Enjoy every bite of this rich and comforting dish, perfect for any occasion!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is perfect for slow cooking because it becomes tender, you can also use brisket or round roast. If you’d prefer poultry, chicken thighs work well as they remain juicy during cooking.
Can I Freeze Leftovers?
Yes! Let the curry cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating, and warm it gently on the stove or in the microwave.
How Can I Adjust the Spice Level?
To control the spice, start with the lower amount of curry powder and omit the chili powder. You can always add more later as it cooks. Taste before serving and adjust with a splash of lime for brightness or a sprinkle of chili if you want more heat!
What Can I Substitute for Coconut Milk?
If you want a different flavor, try almond or cashew milk, but keep in mind the taste will vary. For a richer alternative, use full-fat evaporated milk or cream mixed with some vegetable broth, though it won’t be quite as creamy as coconut milk.