Slow Cooker Beef Coconut Curry

By Kitchen Sanctuary · 480 min

Ingredients

Instructions

1. Preheat the slow cooker on high.
2. Season the beef with the salt and pepper.
3. Heat 1½ tablespoons of the oil in a large pan over high heat. Sear the beef until lightly browned, about 6–8 minutes, in two batches if needed.
4. Move the seared beef to the slow cooker with a slotted spoon.
5. Add the remaining ½ tablespoon of oil to the pan, lower the heat to medium, and cook the onion and red pepper for 4–5 minutes until softened.
6. Add the garlic, ginger, curry paste and crumbled stock cube, stir and cook for 1–2 minutes.
7. Add the tomatoes, tomato purée, sugar and coconut milk. Stir, bring to the boil, then pour into the slow cooker and stir once more.
8. Cover and cook for 5–6 hours on high or 7–8 hours on low.
9. Optional: if the sauce needs thickening, slowly stir in the cornflour and cold water mixture until the sauce is thick enough.
10. Serve over rice, topped with coriander.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicOnionGingerTomatoRiceBell pepperBeefCoconut milk