Simple Crockpot Coconut Beef Curry Recipe
Craving a warm, hearty, and flavorful meal that practically cooks itself? This simple Crockpot Coconut Beef Curry is the answer. With tender beef, creamy coconut milk, and a blend of spices, this dish is both comforting and exotic. Perfect for busy weeknights or a relaxed weekend dinner.
Ingredients
For the Curry:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes, drained
- 1 cup beef broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
For Serving:
- Cooked rice or naan bread
Instructions
Step 1: Prepare the Ingredients
- Chop the Onion, Garlic, and Ginger: Finely chop the onion, mince the garlic, and ginger.
Step 2: Sear the Beef (Optional)
- Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat.
- Sear the Beef: Add the beef cubes and sear on all sides until browned. This step is optional but helps to lock in the flavors.
Step 3: Assemble the Crockpot
- Add Ingredients to the Crockpot: Transfer the seared beef (if searing), onion, garlic, and ginger to the crockpot.
- Add Liquids: Pour in the coconut milk, diced tomatoes, and beef broth.
- Add Spices: Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and pepper over the mixture. Stir to combine.
Step 4: Cook the Curry
- Set the Crockpot: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the flavors are well melded.
Step 5: Finish the Dish
- Add Lime Juice: Stir in the lime juice just before serving for a fresh, tangy kick.
- Garnish: Sprinkle with fresh cilantro.
Step 6: Serve
- Serve with Rice or Naan: Serve the coconut beef curry over cooked rice or with naan bread. Enjoy!
Tips and Variations
- Vegetable Additions: Add vegetables like bell peppers, carrots, or potatoes to the crockpot for added nutrition and flavor.
- Spice Level: Adjust the amount of cayenne pepper to control the heat level of the curry.
- Make It Creamier: For an extra creamy curry, add a second can of coconut milk.
Conclusion
This simple Crockpot Coconut Beef Curry is a delicious, easy-to-make dish that brings the rich flavors of coconut and spices to your table with minimal effort. It’s perfect for those busy days when you want a satisfying meal waiting for you at the end of the day.
FAQs
1. Can I use a different type of meat?
Yes, you can use lamb, chicken, or even a plant-based meat substitute if you prefer.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
3. Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. Can I make this curry spicier?
Absolutely! Add more cayenne pepper or fresh chopped chili peppers to increase the heat.
5. What can I serve with this curry?
This curry pairs well with basmati rice, jasmine rice, or naan bread. You can also serve it with a side of steamed vegetables or a fresh salad.
Enjoy your comforting and flavorful Crockpot Coconut Beef Curry!
Simple Crockpot Coconut Beef Curry Recipe
Craving a warm, hearty, and flavorful meal that practically cooks itself? This simple Crockpot Coconut Beef Curry is the answer. With tender beef, creamy coconut milk, and a blend of spices, this dish is both comforting and exotic. Perfect for busy weeknights or a relaxed weekend dinner.
Ingredients
- 6 shallots, halved
- 2 inches fresh ginger, sliced
- 8 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 fresno or jalapeño, seeded if desired
- 5 pounds bone-in beef short ribs
- 3 tablespoons yellow curry powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper
- 1/2 teaspoon cinnamon
- salt and black pepper
- 1 can (28 ounce) crushed tomatoes
- 1 can coconut milk
- 3 tablespoons butter or ghee
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- chopped cilantro and green onion, for serving
Instructions
STOVE
- 1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms.2. Preheat the oven to 325° F. In a large, oven-safe brasier, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix.3. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.5. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.6. Serve the ribs and sauce over rice. Top with cilantro and green onion.
CROCKPOT
- 1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms.2. In the bowl of the crockpot, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix.3. Cover and cook on low for 6-8 hours or on high for 4-6 hours.4. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.5. Serve the ribs and sauce over rice. Top with cilantro and green onion.