Crockpot Beef Coconut Curry

There are days when all you want is something warm, rich, and comforting—without standing over the stove for hours. That’s exactly where this Crockpot Beef Coconut Curry comes in. It’s one of those set-it-and-forget-it meals that rewards you with deeply flavorful, tender beef and a luscious, creamy coconut sauce. What makes it even better? You toss everything into the slow cooker, walk away, and let the magic happen.

This recipe is inspired by the bold, fragrant flavors of Southeast Asian and Indian curries, but it’s been made easy for busy weeknights. Using everyday ingredients like curry powder, garlic, ginger, and canned coconut milk, it transforms simple beef chunks into something you’d think came from your favorite takeout spot. And since it’s slow-cooked, the beef becomes meltingly tender and infused with all those delicious spices.

It’s also one of my go-to dishes when I want to make something cozy without turning the whole kitchen upside down. Whether you’re feeding the family or meal-prepping for the week, this curry is a winner. You can serve it with fluffy basmati rice, warm naan, or even spoon it over cauliflower rice if you’re keeping it low-carb.

And don’t worry if you’re new to slow cooking or curry-making. This recipe is totally beginner-friendly and super forgiving. You can customize it with your favorite veggies, swap in chicken or lamb, or dial the spice up or down depending on your mood. Once you try it, I have a feeling it’ll earn a regular spot in your dinner rotation.

Why You’ll Love It

• Effortless Cooking: Just toss everything into the crockpot and let it simmer away. No browning or extra steps—perfect for busy weekdays or lazy weekends.
• Rich, Creamy Flavor: The combination of tender beef, aromatic spices, and creamy coconut milk creates a luxurious sauce that tastes like it cooked for hours (because it did!).
• Great for Meal Prep: This curry stores beautifully in the fridge or freezer, making it ideal for batch cooking and reheating throughout the week.
• Totally Customizable: You can easily tweak the spice level, add your favorite vegetables like bell peppers or spinach, or even substitute the beef with chicken, lamb, or tofu.
• Crowd-Pleaser: Whether you’re cooking for family, friends, or just yourself, this dish is a comforting favorite that satisfies every time.

Ingredient List

For the Curry

• 2 lbs beef stew meat (chuck or round), cut into chunks
• 1 (14 oz) can full-fat coconut milk
• 1 cup beef broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili flakes (optional, for heat)
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• Salt and pepper, to taste

Optional Add-ins

• 1 cup chopped carrots
• 1 red bell pepper, sliced
• 2 cups baby spinach or kale (stirred in at the end)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Ingredient Notes

• Beef stew meat: I usually go for chuck—it becomes super tender after slow cooking.
• Coconut milk: Use full-fat for the richest, creamiest texture. Lite versions just don’t give the same depth.
• Curry powder: Choose a good-quality one you love—it’s the base flavor of the whole dish. I like to use a mild curry powder and add chili flakes for customizable heat.
• Tomato paste: This adds body and a subtle tang. Don’t skip it!
• Brown sugar: Just a touch balances out the savory spices and enhances the coconut flavor.
• Spinach or kale: Stir it in during the last few minutes of cooking to keep it fresh and vibrant.
• Lime and cilantro: Totally optional, but they brighten the dish and make it pop.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The star of the show! I use a 6-quart Crockpot for this recipe—plenty of room for the beef and sauce to simmer beautifully.
• Cutting Board & Sharp Knife – For chopping the onions, garlic, and any optional veggies. A good chef’s knife makes prep much quicker.
• Garlic Press or Microplane – Perfect for getting finely minced garlic and ginger without much effort.
• Measuring Spoons & Cups – For getting those spices and liquids just right. I like magnetic measuring spoons—they’re easy to store and use.
• Mixing Spoon or Silicone Spatula – To stir the ingredients together before cooking. I love silicone spatulas for easy scraping and cleanup.

Instructions

Step 1: Prep Your Ingredients

• Trim and cut your beef into bite-sized chunks if it’s not already pre-cut. Pat them dry with a paper towel—this helps them absorb more flavor.
• Chop your onion finely so it melts into the sauce as it cooks.
• Mince the garlic and grate the ginger. A microplane or garlic press works best for fine texture and even flavor.

Pro Tip: Prepping everything before you start dumping ingredients into the crockpot makes this process feel seamless and stress-free.

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Step 2: Layer the Crockpot

• Add the beef chunks to the bottom of the crockpot.
• Top with the onion, garlic, and ginger.
• Sprinkle in the curry powder, cumin, coriander, turmeric, and chili flakes (if using).
• Add in the tomato paste and brown sugar.

Pro Tip: Don’t stir just yet—layering keeps the beef coated in spices and ensures even flavor distribution during slow cooking.

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Step 3: Pour in the Liquids

• Shake the can of coconut milk well before opening. Pour it over the layered ingredients.
• Add the beef broth next.
• Season with salt and pepper to taste.

Pro Tip: Full-fat coconut milk might separate a bit—don’t worry! It blends smoothly as it heats up.

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Step 4: Slow Cook It

• Cover with the lid and cook on Low for 8 hours or High for 4–5 hours.
• No peeking! Keeping the lid on helps maintain a steady temperature and moisture level.

Pro Tip: If you’re using tougher cuts of beef like chuck, low and slow cooking gives you melt-in-your-mouth results.

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Step 5: Add Optional Veggies (If Using)

• About 30 minutes before serving, stir in your carrots or bell peppers so they soften but don’t get mushy.
• If using spinach or kale, add it in during the last 5–10 minutes to wilt gently.

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Step 6: Taste and Finish

• Give the curry a good stir. Taste the sauce and adjust the salt, pepper, or sugar if needed.
• If you like a thicker sauce, remove the lid for the last 15–20 minutes of cooking on High.

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Step 7: Serve and Garnish

• Spoon the curry over steamed rice, quinoa, or scoop it up with warm naan bread.
• Top with fresh cilantro and a squeeze of lime juice if desired.

Pro Tip: A little lime juice at the end brightens up the dish and balances the rich coconut flavor perfectly.

Tips and Tricks for Success

• Use full-fat coconut milk for the richest flavor and texture—lite versions tend to be too watery.
• Trim visible fat from the beef if you prefer a less greasy curry, but don’t overdo it—some fat adds flavor.
• Don’t rush the slow cook—low and slow gives you the most tender, flavorful beef.
• Layer your ingredients properly: placing the beef at the bottom and spices on top helps them infuse evenly without burning.
• Let it rest a few minutes before serving—the flavors deepen as it cools slightly, and the sauce thickens up beautifully.

Ingredient Substitutions and Variations

• Beef substitutes: Use boneless chicken thighs, lamb stew meat, or even tofu for a vegetarian twist.
• Spice swap: No curry powder? Try a mix of turmeric, paprika, cumin, and a pinch of cinnamon for a similar warm flavor.
• No beef broth? Use chicken or vegetable broth, or even water with a bouillon cube in a pinch.
• Add-ins: Try chopped sweet potatoes, chickpeas, or zucchini for extra texture and nutrition.
• Creamier curry: Stir in a splash of heavy cream or a spoonful of Greek yogurt at the end (off heat) for extra richness.

Serving Suggestions

• Over Steamed Basmati Rice – The fluffy grains soak up the curry sauce beautifully. This is my go-to for a classic combo.
• With Warm Naan or Flatbread – Perfect for scooping and dipping—no utensils needed. I always keep some frozen naan on hand for curry nights!
• Alongside a Fresh Cucumber Salad – A cool, crunchy salad with lime juice and herbs cuts through the richness and adds a refreshing contrast.
• Topped with Fresh Cilantro and Lime Wedges – The bright citrus and herb flavor makes the dish feel vibrant and complete.
• With Cauliflower Rice – When I want a lighter, low-carb meal, this is a great swap that still feels hearty.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually get better the next day!
• Freeze for longer storage—this curry freezes well for up to 3 months. Use freezer-safe containers or zip-top bags.
• Reheat on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of broth or water if it’s too thick.
• Microwave individual portions in 60–90 second intervals, stirring in between, until hot.
• Avoid boiling coconut milk sauces when reheating—gentle heat keeps it creamy and smooth.

Frequently Asked Questions

Can I make this without a crockpot?

Absolutely! You can simmer it on the stovetop in a large pot or Dutch oven for about 1.5 to 2 hours on low heat, stirring occasionally until the beef is tender.

How spicy is this curry?

It’s mild to medium as written, depending on your curry powder. If you like more heat, feel free to add extra chili flakes or a chopped fresh chili!

Can I prep this ahead of time?

Yes! You can prep all the ingredients the night before—just store them in a sealed container in the fridge. In the morning, dump everything into the crockpot and hit start.

What cut of beef works best?

I recommend chuck roast or stew meat. These cuts break down beautifully over long, slow cooking and become super tender.

Can I use frozen beef?

It’s best to thaw the beef before using it in a slow cooker for food safety. If you’re short on time, you can thaw it in the fridge overnight or use the defrost function on your microwave.

How do I thicken the sauce?

If you want a thicker sauce, remove the lid during the last 20–30 minutes of cooking, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) near the end.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!