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- 2 lbs beef chuck, cut into 1-inch chunks - 1 can (14 oz) coconut milk - 1 large onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated The beef chuck gives this dish a rich flavor. It becomes tender in the slow cooker. Coconut milk adds a creamy texture, balancing the spices. Aromatics like onion, garlic, and ginger create a warm base. These ingredients work together to build a deep, comforting taste. - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar Red curry paste is key for flavor. It brings warmth and depth to the dish. Fish sauce adds umami, enhancing the overall taste. Brown sugar balances the heat with a touch of sweetness. Together, these seasonings create a delicious, layered flavor profile. - 1 bell pepper, sliced (red or yellow) - 2 cups spinach leaves - Fresh cilantro, for garnish Adding bell pepper gives a nice crunch and color. Spinach adds a healthy green touch and wilts down nicely. Fresh cilantro brightens the dish with its herbaceous flavor. Garnishing with these ingredients makes the curry look vibrant and inviting. {{ingredient_image_1}} - First, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. - Next, add the 2 lbs of beef chuck, cut into 1-inch chunks. - Sear the beef on all sides until it is browned. This should take around 5-7 minutes. - Once browned, transfer the beef to your slow cooker. - In the same skillet, add 1 large diced onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger. - Cook these until the onion becomes translucent, which takes about 3-4 minutes. - Stir in 2 tablespoons of red curry paste and let it cook for an additional minute. This step boosts the flavor! - Pour in 1 can of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. - Mix well to combine. - Pour this mixture over the beef in the slow cooker, making sure the beef is well coated. - Season with salt and pepper to taste. - Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender. - About 30 minutes before serving, add 1 sliced bell pepper and 2 cups of spinach leaves to the slow cooker. - After cooking, stir in the juice of 1 lime for a fresh zing. Adjust seasoning as needed. - Enjoy your dish hot, garnished with fresh cilantro, served over rice or with crusty bread. Seasoning is key to making your beef coconut curry pop. Use salt and pepper generously. Fresh ingredients will boost the taste. Fresh garlic and ginger give a strong flavor. Choose ripe, bright bell peppers for sweetness. They add color and texture too. Adjust cooking times for tenderness. Cook on low for 6-8 hours for melt-in-your-mouth beef. If you’re short on time, high heat for 4-5 hours works too. Add bell peppers and spinach 30 minutes before serving. This keeps them bright and crunchy. Serve in deep bowls for a cozy feel. A sprinkle of fresh cilantro on top adds color. Lime wedges on the side give a zesty kick. Rice or crusty bread pairs well to soak up the sauce. Enjoy a beautiful meal that tastes amazing! Pro Tips Use High-Quality Beef: Choosing a good quality beef chuck will result in a more flavorful and tender curry. Look for well-marbled cuts for the best results. Adjust Spice Level: If you prefer a milder curry, start with less red curry paste and gradually add more to taste. You can always increase the heat, but it’s hard to tone it down. Let It Rest: After cooking, let the curry sit for about 10 minutes before serving. This allows the flavors to meld together even more, enhancing the overall taste. Add Fresh Herbs: In addition to cilantro, consider adding fresh basil or mint just before serving for an aromatic touch that elevates the dish. {{image_2}} You can swap out the beef chuck for other cuts like brisket or flank steak. These cuts also add rich flavor but can change the texture. If you prefer non-meat options, try tofu or chickpeas. Both absorb the curry's flavor well and offer a hearty bite. If you want a milder curry, reduce the red curry paste. Start with one tablespoon instead of two. You can add more gradually as you taste. For a spicier dish, use extra red curry paste or add sliced fresh chili. This way, you control the heat and create a meal you love. Seasonal veggies can elevate your dish. Try adding zucchini, carrots, or sweet potatoes for extra color and nutrition. To incorporate root vegetables, cut them into small chunks. Toss them in the slow cooker with the beef at the start. This helps them cook evenly and soak up all the delicious flavors. To store your Slow Cooker Beef Coconut Curry, let it cool first. Place it in an airtight container. This keeps the flavors fresh. It will last in the fridge for about 3 to 4 days. When you reheat it, make sure it's hot all the way through. Stir well before serving. Yes, this curry is great for freezing. Use a freezer-safe container or a zip-top bag. Remove as much air as possible. It will stay good for about 3 months. When you're ready to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Make sure it heats evenly. You can prepare this curry in advance for busy days. Cook the beef and sauce and store them separately. This way, you can assemble your meal quickly. Just heat the beef and sauce, add fresh veggies, and it's ready to go. This method saves time and keeps your meals tasty all week long. Yes, you can use other meats in this curry. Here are some great options: - Chicken thighs or breasts: They cook well and taste great in curry. - Pork shoulder: This cut is tender and adds rich flavor. - Lamb: It brings a unique taste that pairs well with coconut and spices. Each meat will change the flavor a bit. Feel free to explore and find your favorite! Absolutely! You can make this curry vegetarian. Here are some veggie substitutes: - Use chickpeas or lentils for protein. - Add tofu for a meat-like texture. - Replace beef with mushrooms for a hearty bite. These swaps keep the dish flavorful and satisfying. You won't miss the meat! Serving sides can enhance the meal. Here are some recommended side dishes: - Steamed jasmine rice: It absorbs the curry sauce beautifully. - Naan bread: Perfect for scooping up the curry. - A fresh salad: It adds a nice crunch and balance. These sides complement the rich flavors of the curry. Enjoy your meal! This blog post guides you through making a flavorful Slow Cooker Beef Coconut Curry. We explored the key ingredients, cooking steps, and tips for great flavor. I shared ways to adjust spice levels and add your favorite veggies. We also covered how to store and freeze leftovers for meal prep. With this knowledge, you can create a delicious dish that suits your taste. Embrace the cooking process and enjoy the rich flavors of your homemade curry!

Slow Cooker Beef Coconut Curry

A rich and flavorful beef curry cooked slowly with coconut milk and spices.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch chunks
  • 1 can (14 oz) coconut milk
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 bell pepper sliced (red or yellow)
  • 2 cups spinach leaves
  • 1 lime juiced
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large skillet, heat the vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned. This should take about 5-7 minutes.
  • Transfer the browned beef to the slow cooker.
  • In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Stir in the red curry paste and cook for an additional minute until fragrant.
  • Pour in the coconut milk, fish sauce, and brown sugar, mixing well to combine.
  • Pour the mixture over the beef in the slow cooker, ensuring the beef is well coated. Season with salt and pepper.
  • Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
  • About 30 minutes before serving, add the sliced bell pepper and spinach leaves to the slow cooker.
  • Once cooked, stir in the lime juice for a fresh zing. Taste and adjust seasoning as necessary.
  • Serve hot, garnished with fresh cilantro over rice or with crusty bread to soak up the delicious curry sauce.

Notes

Serve in deep bowls with a sprinkle of cilantro on top and lime wedges on the side for an added burst of fresh flavor.
Keyword beef, coconut milk, curry, slow cooker