This crockpot beef curry combines tender chunks of beef with carrots in a rich coconut curry sauce made with red curry paste, tomatoes, and warming spices. It’s an easy slow cooker dinner that’s delicious served with rice and naan.
Ingredients
3 lb boneless beef chuck roast cut into bite-sized chunks
2 large carrots or 3 medium, peeled and sliced ½-inch thick
1 onion chopped
4 garlic cloves minced
1 tablespoon fresh ginger peeled and finely minced or grated
14.5 oz can diced tomatoes with liquid
13.66 oz can full-fat coconut milk
3-4 tablespoons red curry paste or to preferred spice level
1 tablespoon ground cumin
1 tablespoon garam masala
1 teaspoon ground coriander
½ teaspoon red pepper flakes or to taste
Salt and pepper to taste
1 green bell pepper sliced
1 red bell pepper sliced
½ lime juiced
Cilantro for topping
Lime wedges for serving
Method
Add the beef, carrots, onion, garlic, and ginger to the bottom of a 6-quart slow cooker.
In a large bowl, whisk together the diced tomatoes, coconut milk, red curry paste, cumin, garam masala, coriander, red pepper flakes, salt, and pepper until well combined. Pour the sauce over the beef and stir everything together.
Cover and cook on LOW for 7 to 8 hours, or until the beef is fork tender.
During the last hour of cooking, stir in the sliced bell peppers. (If you don’t mind softer peppers, you can add them at the beginning instead.)
Stir in the lime juice, then taste and adjust the seasoning if needed.
Sprinkle with fresh cilantro and serve with extra lime wedges on the side.