Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tbsp tomato paste
- 1 red bell pepper, sliced
- 2 carrots, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by chopping the onion, garlic, fresh ginger, and slicing the bell peppers and carrots.
- Optionally, browning the beef in a skillet beforehand can enhance flavor, but it’s not necessary.
- Place the beef chunks into the slow cooker. Add the chopped vegetables, spices, tomato paste, and coconut milk.
- Season with salt and pepper, then stir everything to combine well.
- Cover and cook on low for 6-8 hours or high for 4 hours until the beef is tender and flavors meld.
- Taste and adjust seasonings if needed. Garnish with chopped cilantro.
- Serve over steamed rice or with naan bread for an authentic experience.
Notes
- Use quality coconut milk for a richer flavor.
- Adjust spice levels by adding more curry powder or red pepper flakes.
- If a thicker curry is desired, remove the lid during the last 30 minutes of cooking.
- Garnish with cilantro and lime for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-inspired
- Diet: Dairy-Free, Gluten-Free (check ingredients)
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg