Slow Cooker Beef Coconut Curry

This slow cooker beef coconut curry is a flavorful and comforting meal made with tender braising beef, red peppers, garlic, ginger, curry paste, chopped tomatoes, and creamy coconut milk. Perfect for busy weeknights or family dinners, this easy beef curry simmers slowly for melt-in-your-mouth texture and rich taste. Serve with basmati rice and naan for a complete Indian-inspired dish.

This slow cooker beef coconut curry is rich, tender, and full of bold flavor. Made with braising beef, aromatic spices, creamy coconut milk, and a touch of tomato, it’s a hearty dish that simmers to perfection while you go about your day. Serve with rice and naan for a comforting, satisfying meal.

Ingredients

For the Curry

• 2 tbsp sunflower oil or ghee
• ½ tsp salt
• ½ tsp black pepper
• 1.5 kg (3.3 lb) braising beef, cut into chunks
• 1 large onion, peeled and chopped
• 2 red bell peppers, deseeded and roughly chopped
• 4 garlic cloves, minced
• 2 tsp minced ginger
• 2 heaped tbsp curry paste*
• 1 beef stock cube, crumbled
• 400 g (14 oz) tinned finely chopped tomatoes
• 2 tbsp tomato purée (paste in the US)
• 2 tsp sugar
• 400 ml (14 oz) full-fat coconut milk

Optional (to thicken the sauce)

• 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water

To Serve

• Chopped fresh coriander (cilantro)
• Pilau or boiled rice
• Naan bread

*Use your preferred curry paste such as madras, tikka masala, or korma.

Instructions

1. Preheat your slow cooker to high.
2. Season the beef with salt and pepper.
3. Sear the beef:
   Heat 1½ tbsp of oil in a large frying pan over high heat. Add the beef in batches if necessary and brown it for 6–8 minutes. Transfer the seared beef to the slow cooker using a slotted spoon.
4. Sauté the vegetables:
   Add the remaining ½ tbsp oil to the pan and reduce heat to medium. Cook the onion and red peppers for 4–5 minutes until softened.
5. Add aromatics:
   Stir in garlic, ginger, curry paste, and the crumbled stock cube. Cook for 1–2 minutes.
6. Build the sauce:
   Pour in the chopped tomatoes, tomato purée, sugar, and coconut milk. Stir well and bring to a light boil.
7. Transfer to the slow cooker:
   Pour the sauce over the beef. Stir, cover with the lid, and cook:
   • 5–6 hours on high or
   • 7–8 hours on low
8. Thicken (optional):
   If a thicker sauce is desired, stir in the cornstarch mixture near the end of cooking and allow it to thicken for a few minutes.
9. Serve hot over rice, topped with chopped coriander and accompanied by naan.

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Tips

• For extra depth, sear the beef in ghee or clarified butter.
• Use full-fat coconut milk for a rich, creamy texture.
• You can prepare the base the night before and refrigerate it in the slow cooker insert to start cooking first thing in the morning.

Variations and Substitutions

• Meat alternatives: Try this recipe with lamb shoulder or chicken thighs.
• Vegetarian version: Replace beef with chickpeas and sweet potatoes, and use vegetable stock.
• Spicier option: Add chopped green chilies or a spoon of chili paste to the sauce.
• Low-carb: Serve with cauliflower rice instead of regular rice.

FAQs

Can I use light coconut milk?
Yes, but the sauce will be thinner and less creamy.

Can I freeze leftovers?
Absolutely. Let the curry cool completely, then freeze in airtight containers for up to 3 months.

Do I need to brown the beef first?
Searing adds depth and locks in flavor, but you can skip it to save time.

Serving Suggestions

• Serve over fluffy basmati or pilau rice.
• Add a side of warm naan or chapati to scoop up the sauce.
• Pair with a fresh tomato and red onion salad for contrast.

Why You’ll Love This Recipe

• Deep, complex flavor with minimal prep
• Hands-off cooking with the slow cooker
• Perfect for meal prep and batch cooking
• Versatile and easy to customize to taste or dietary needs