Alexa Bernier
Tender chunks of beef simmer slowly in a rich coconut curry sauce, creating a comforting meal packed with aromatic spices and colorful vegetables. The combination of creamy coconut milk, savory beef broth, fragrant ginger and garlic, and warm curry spices gives this dish a wonderfully deep flavor. Serve it over fluffy jasmine rice for an easy and satisfying dinner.
Ingredients
- 2 lb (900 g) beef chuck or stewing beef, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup (240 ml) beef broth
- 2 tablespoons tomato paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 medium potatoes, peeled and cut into chunks
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 cup frozen green peas
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
1. Prepare and Brown the Beef
Pat the beef pieces dry with paper towels, then season them lightly with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef on several sides until nicely browned. Transfer the browned beef to the slow cooker.
2. Sauté the Aromatics
Using the same skillet, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Toast the Curry Spices
Add the curry powder, turmeric, cumin, coriander, and optional red pepper flakes to the skillet. Stir continuously for about 30 seconds. Briefly cooking the spices helps release their aroma and adds extra depth to the finished curry.
4. Build the Curry Sauce
Transfer the seasoned onion mixture to the slow cooker with the beef. Pour in the coconut milk and beef broth, then add the tomato paste, fish sauce, and brown sugar. Stir everything together until the sauce is well combined.
5. Add the Vegetables
Add the potatoes and carrots to the slow cooker, spreading them evenly through the curry mixture. Make sure the beef and vegetables are surrounded by the sauce.
6. Slow Cook
Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours. The curry is ready when the beef is exceptionally tender and the potatoes and carrots are cooked through.
7. Add the Remaining Vegetables
Add the sliced red bell pepper during the final 30–45 minutes of cooking. This allows it to soften while keeping some of its fresh texture. Stir in the frozen peas during the last 10 minutes.
8. Adjust and Serve
Taste the curry and adjust the seasoning with additional salt, black pepper, or curry powder if needed. Spoon the creamy beef curry over steamed jasmine rice and finish with a generous sprinkle of fresh cilantro.
Serving Suggestions
This coconut beef curry is especially delicious served with fluffy jasmine rice, but you can also pair it with basmati rice, naan, flatbread, or steamed vegetables. A little fresh cilantro or sliced green onion on top adds a bright finishing touch that balances the rich sauce.
Recipe Notes
For the most tender result, beef chuck works particularly well because the long, slow cooking process allows the connective tissue to break down and creates wonderfully soft pieces of meat. Avoid overcrowding the skillet when browning the beef; searing in batches gives the meat a better crust and prevents it from steaming.
If you prefer a milder curry, leave out the crushed red pepper flakes. For extra heat, add a little more red pepper or serve the finished dish with sliced fresh chili.
Prep Time: 20 minutes
Cooking Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
Calories: Approximately 438 kcal per serving
