Slow Cooker Beef Coconut Curry

Ingredients:

800 g beef chuck, cut into cubes

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon curry powder

1 teaspoon ground turmeric

1 teaspoon paprika

1 can (400 ml) coconut milk

1 cup beef broth

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon brown sugar

2 carrots, sliced

2 potatoes, cubed

Salt and pepper to taste

For garnish:

Fresh cilantro, chopped

Lime wedges

Directions:

Heat vegetable oil in a pan over medium heat. Sear the beef cubes until browned on all sides, then transfer to the slow cooker.

In the same pan, sauté onion, garlic, and ginger until fragrant and softened.

Stir in red curry paste, curry powder, turmeric, and paprika, cooking for 1–2 minutes to release aromas.

Transfer the mixture to the slow cooker with the beef.

Add coconut milk, beef broth, soy sauce, fish sauce (if using), and brown sugar. Stir to combine.

Add carrots and potatoes, mixing gently.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender.

Taste and adjust seasoning with salt and pepper if needed.

Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Prep Time: 20 minutes | Cooking Time: 7 hours | Total Time: 7 hours 20 minutes

Kcal: 620 kcal | Servings: 6 servings