Crockpot Beef Coconut Curry with Peppers, Carrots, and Peas
Tender beef cooked with coconut milk, curry paste, and vegetables in a slow cooker, perfect over rice for a rich, aromatic meal.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 can (14 oz) coconut milk
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste (or yellow/green curry paste, to taste)
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, sliced
2 medium bell peppers, sliced
2 medium potatoes, diced
1 tablespoon vegetable oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro, for garnish
Cooked jasmine rice, for serving
Instructions
-
Pat beef dry and season lightly with salt and pepper.
-
Optional: sauté onion, garlic, and ginger in oil for 2–3 minutes.
-
Place beef in slow cooker, add aromatics, curry paste, coconut milk, soy sauce, fish sauce, turmeric, cumin, and potatoes.
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Add carrots and bell peppers on top. Cook on low 6–8 hours or high 3–4 hours.
-
Add lime juice 15 minutes before serving; adjust seasoning.
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Garnish with cilantro and serve over rice.
Notes
Adjust spice level as desired; delicate vegetables should be added later; leftovers freeze well.