Crockpot Beef Coconut Curry
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.
Equipment
- Crockpot (Slow Cooker)
- Cutting board & sharp knife
- Garlic press or microplane
- Measuring spoons & cups
- Mixing spoon or silicone spatula
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value Per Serving:
- Calories: ~400–450 kcal
- Protein: ~30g
- Fat: ~30g
- Carbohydrates: ~10g
- Fiber: ~2g
- Sugar: ~4g
- Sodium: ~600mg