Slow Cooker Beef Coconut Curry
A delightful slow-cooked curry with tender beef, creamy coconut milk, and aromatic spices, perfect for a cozy family dinner.
Ingredients
Main Ingredients
- 2 pounds chuck roast Cut into 1-2 inch cubes
- 1 can coconut milk (14 oz) Provides a creamy base
- 1 medium onion, diced Adds aromatic depth
- 4 cloves garlic, minced Imparts savory punch
- 2 tablespoons freshly grated ginger Adds zesty warmth
- 3 tablespoons red curry paste Essential for signature flavor
- 2 tablespoons soy sauce Adds salty umami note
- 1 tablespoon brown sugar Contributes hint of sweetness
- to taste salt and pepper For seasoning
- for garnishing fresh cilantro Adds brightness and herbal fragrance
Instructions
Preparation
- Cut the chuck roast into 1-2 inch cubes and season with salt and pepper.
Assembly
- In a slow cooker, combine the coconut milk, seasoned beef, diced onion, minced garlic, and grated ginger.
- Add the red curry paste, soy sauce, and brown sugar; stir to combine.
- Chop the bell pepper and slice the carrots, then add them to the mixture along with additional salt and pepper if desired.
Cooking
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooking is complete, shred the beef in the slow cooker and serve warm, garnished with fresh cilantro.
Notes
Consider using grass-fed beef for enhanced flavor. Use a high-quality curry paste, as taste can dramatically affect the dish. Experiment with various vegetables like snap peas or zucchini. For more heat, add more curry paste or red pepper flakes. For extra creaminess, stir in more coconut milk before serving.