What is the best beef for slow cook curry?

The best beef for a beef and coconut curry slow cooker is chuck roast or braising steak . These cuts are affordable and break down beautifully over long, slow cooking, creating juicy, fall-apart meat.

When to add coconut milk to curry in slow cooker?

Add coconut milk after browning the beef and sautéing the vegetables. It should be poured in before you start the slow cooking, allowing the flavors to blend slowly and fully without curdling.

Can I put raw beef straight into a slow cooker?

Yes, but it’s not recommended. Searing the beef first adds depth of flavor. Browning creates a rich base that elevates the whole curry.

Why does coconut milk curdle in a slow cooker?

Coconut milk curdles if the heat is too high or if you use light coconut milk. To avoid this, always use full-fat coconut milk and cook on a low, steady heat without stirring often.

Beef and Coconut Curry Slow Cooker: A Cozy, Flavor-Packed Family Favorite

Description

A rich, comforting slow cooker curry made with tender beef, bell peppers, and creamy coconut milk. This beef and coconut curry slow cooker recipe is perfect for busy days—just a little prep, then let the slow cooker do the magic. Ideal for meal prep or cozy family dinners.

Ingredients

Scale

Main:

1.5 kg (3.3 lbs) braising beef, cut into chunks

2 tbsp sunflower oil or ghee

1 large onion, chopped

2 red bell peppers, chopped

4 cloves garlic, minced

2 tsp minced ginger

2 heaped tbsp curry paste

1 beef stock cube, crumbled

400 g (14 oz) can chopped tomatoes

2 tbsp tomato puree

2 tsp sugar

400 ml (14 oz) can full-fat coconut milk

Salt and pepper to taste

Optional Thickener:

3 tbsp cornstarch mixed with 6 tbsp cold water

To Serve:

Steamed basmati or pilau rice

Warm naan bread

Chopped cilantro for garnish

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Instructions

Preheat the slow cooker to high.
Season beef with salt and pepper.
Sear beef in 1.5 tbsp oil in a hot pan for 6–8 minutes. Add to slow cooker.
In the same pan, add remaining oil, then sauté onions and peppers for 5 minutes.
Stir in garlic, ginger, curry paste, and stock cube. Cook for 1–2 minutes.
Add tomatoes, tomato puree, sugar, and coconut milk. Stir to combine.
Pour the mixture into the slow cooker with the beef.
Cook on low for 6–8 hours (or high for 4–5 hours) until the beef is tender.
If using, add cornstarch slurry in the last 30 minutes to thicken.

Serve hot with rice, naan, and cilantro.

Notes

Always use full-fat coconut milk to prevent curdling.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner / Main
Cuisine: British-Indian

Nutrition

Calories: 457 kcal
Sugar: 6 g
Sodium: 447 mg
Fat: 25 g
Saturated Fat: 15 g
Carbohydrates: 14g
Protein: 44 g
Cholesterol: 123 mg