Ingredients
Scale
- 1.5 pounds of beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or fish sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: chili flakes for extra spice
Instructions
- Place the cubed beef into the slow cooker.
- Add chopped onions, minced garlic, grated ginger, sliced carrots, and chopped bell pepper on top of the beef.
- Pour in the coconut milk and stir in the curry powder, tomato paste, soy sauce, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
- Check seasoning and adjust salt and spice levels as needed.
- Garnish with fresh cilantro before serving.
Notes
- Use high-quality coconut milk for creamier, richer flavor.
- Include additional vegetables like peas or potatoes for more texture.
- If you like heat, add chili flakes or hot sauce during cooking.
- For a thicker sauce, stir in a cornstarch slurry during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) / 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: International / Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal Kcal
- Sugar: 6 g
- Sodium: 730 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg