Slow Cooked Coconut Beef Curry
Slow-cooked beef simmered in creamy coconut milk with warm curry spices, creating a rich, tender, and comforting dish perfect served over fluffy rice.
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Equipment
- 1 Slow Cooker
Ingredients
- 800-1000 g beef rump cubed
- 1 brown onion diced
- 400 ml coconut milk
- 5 tbsp yellow curry paste
- ¾ c beef stock
- 2 tbsp oil for frying beef
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 fresh lime juiced
- extra fresh chillies diced to add more heat if you like it hotter
- salt and pepper to taste
- 3 tbsp corn flour slurry to thicken sauce
- 2 tbsp water slurry to thicken sauce
To Serve
- cooked basmati rice or rice of choice (long grain, jasmine, cauliflower rice)
- crushed peanuts to garnish
- coriander leaves to garnish
- lime wedges optional
- fresh sliced chilli optional
Instructions
- Heat 1 tablespoon of oil in a frying pan over high heat. Add half of the beef and cook until browned all over. Transfer to slow cooker and add the reminder tablespoon of oil and beef to the pan. Once browned, add to slow cooker.
- To the same pan, add the onions and sauté for a couple of minutes. Next add in the garlic and ginger and stir for a minute until fragrant.
- Add the yellow curry paste and cook, stirring, for 1 minute.
- Add the beef stock to deglaze the pan, and then add it all to the slow cooker.
- Add the remaining ingredients to the slow cooker except for the corn flour and water.
- Mix together and cook on high for 4-5 hours or low for 6-8 hours until the meat is tender.
- Before serving, combine the corn flour and water to create a slurry. Stir into the coconut beef curry to thicken the sauce.
- Serve on top of rice with crushed peanuts, coriander leaves,, and the lime wedges and sliced chilli (if using). We added Greek yogurt to the top of ours and it was lovely.
Notes
To make this into a freezer meal dump bag
If you would still like to brown the beef and toast the spices before adding them to the slow cooker, follow these instructions.
Cut the beef and prepare the other ingredients. Portion out the beef into a separate smaller bag and do the same to the onions, garlic, ginger and curry paste. Take the two seperate bags with the beef and onion curry paste mix and place them into a bigger bag.
Gather the remaining ingredients and place them into a smaller bag as well. Leave out the coconut milk, but you can add the stock, fish sauce, brown sugar, lime, and extra chillies into this bag as well.
If you don't mind not browning the beef first, pop everything except the coconut milk into a freezer-safe bag. Thaw and pop the contents all into the slow cooker once thawed.
Servings: 5 servings