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Simple Crockpot Coconut Beef Curry Recipe | Rich & Flavorful

I have to admit, the first time I made this Simple Crockpot Coconut Beef Curry Recipe, I was hooked instantly. There’s something magical about how the beef slowly absorbs the creamy, spicy coconut sauce, turning into tender, melt-in-your-mouth bites. I love making it on busy evenings because it’s almost effortless, yet feels fancy enough for a weekend dinner.

The aroma of ginger, garlic, and curry powder filling the kitchen is irresistible. Every time I serve it, it disappears in minutes! You can also enjoy similar refreshing drinks while cooking, like this Condensed Milk Lemonade Recipe for a sweet and tangy treat.

Ingredients

Here’s what you’ll need to create this rich, flavorful curry. I’ve added tips to help you get the best results:

2 pounds beef short ribs or beef chuck – short ribs give the most tender, flavorful results.
1 medium shallot, roughly chopped – fresh shallots add a mild sweetness that balances the curry.
3 cloves garlic, minced – fresh garlic makes the sauce aromatic and vibrant.
1-inch piece ginger, peeled and chopped – enhances the curry’s warmth and depth.
2 tablespoons tomato paste – adds richness and a touch of acidity.
1 teaspoon curry powder – choose a fresh, quality curry powder for the best flavor.
1 teaspoon paprika – enhances color and gives a subtle smokiness.
½ teaspoon turmeric – for earthiness and beautiful golden color.
¼ teaspoon cayenne pepper – adjust based on your spice tolerance.
¼ teaspoon ground cinnamon – adds subtle warmth.
1 (14-ounce) can coconut milk – full-fat coconut milk makes the sauce creamy and luxurious.
1 (14-ounce) can diced tomatoes – fresh-tasting canned tomatoes work best.
1 tablespoon butter – optional, adds richness and smoothness.
1 teaspoon apple cider vinegar – balances the creaminess with acidity.
1 teaspoon honey – optional, enhances sweetness and rounds flavors.
Fresh cilantro and green onions for garnish – fresh herbs brighten the dish.
Cooked rice or naan for serving – to soak up the creamy sauce. You can also treat yourself to a dessert like Mini Lemon Blueberry Cheesecakes Recipe after your curry dinner.

Note: This recipe serves about 4–6 people depending on portion size.

Variations

You can easily tweak this recipe to suit different dietary needs or flavor preferences:

Dairy-free: Skip the butter or use a plant-based alternative.
Sugar-free: Omit the honey or replace it with a natural sweetener like stevia.
Extra heat: Add chopped fresh chilies or a pinch more cayenne.
Richer flavor: Toss in a splash of coconut cream or a squeeze of lime before serving.
Vegetable boost: Add diced carrots, bell peppers, or spinach for added color and nutrition.

Cooking Time

Here’s a quick overview of the time you’ll need:

Prep Time: 15 minutes
Cooking Time: 6–8 hours on low in the crockpot
Total Time: 6 hours 15 minutes – 8 hours 15 minutes

Equipment You Need

Crockpot or slow cooker – for low and slow cooking to tenderize the beef.
Blender or food processor – to make the curry paste smooth and flavorful.
Measuring spoons and cups – for precise ingredient amounts.
Knife and cutting board – to prep vegetables and meat.
Wooden spoon or spatula – for stirring and mixing the curry.

How to Make Simple Crockpot Coconut Beef Curry Recipe

Step 1: Make the Curry Paste

First, blend the shallots, garlic, ginger, and tomato paste into a smooth paste. I love using a food processor for this step—it makes the curry extra flavorful. This paste forms the base of the sauce.

Step 2: Season and Mix Everything

Rub the beef with curry powder, paprika, turmeric, cayenne, and cinnamon. Then coat it with the curry paste. Add the diced tomatoes, coconut milk, butter, vinegar, and honey directly into the crockpot. It’s like giving the beef a cozy, flavorful blanket.

Step 3: Slow Cook

Set your crockpot to low and cook for 6–8 hours until the beef is fork-tender. I like how the flavors deepen over time and the beef almost falls apart by itself. The long, slow cooking is what makes this dish truly comforting.

Step 4: Finish the Dish

Lightly shred the beef in the sauce and mix to coat evenly. If there’s excess fat from the ribs, I usually skim it off. Serve over rice and garnish with fresh cilantro and green onions. Don’t forget a side of naan for scooping up the sauce—it’s a game-changer!

Additional Tips for Making This Recipe Better

From my experience, these little tweaks make a big difference:

I always use fresh garlic and ginger for a more vibrant flavor.
Browning the beef before adding it to the crockpot adds an extra depth of flavor.
Letting the curry sit for 15–20 minutes before serving enhances the taste.
I sometimes add a splash of lime juice at the end to brighten the dish.
Leftovers taste even better the next day once the flavors meld together.

How to Serve Simple Crockpot Coconut Beef Curry Recipe

Serving this curry is half the fun. I like to plate it over a mound of fluffy basmati rice, then sprinkle chopped cilantro and green onions on top. Soft, warm naan bread on the side is perfect for scooping the creamy sauce. For a touch of presentation flair, I drizzle a little coconut milk on top before serving.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 450–500 kcal
Protein: 30g
Carbohydrates: 18g
Fat: 32g

Make Ahead and Storage

Storing

This curry keeps beautifully in the fridge for up to 4 days. Store in an airtight container to maintain its flavor and texture.

Freezing

You can freeze leftovers for up to 2 months. Portion the curry into freezer-safe containers and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave. I like adding a splash of water or coconut milk to loosen the sauce if it thickens too much.

Why You’ll Love This Recipe

Here are a few reasons this dish has become my go-to comfort dinner:

Easy to prepare – minimal hands-on time, just prep and let the crockpot do its magic.
Flavorful – rich, spicy, and creamy, with layers of complexity.
Versatile – swap beef for chicken or vegetables for different variations.
Crowd-pleaser – everyone loves a hearty, cozy curry.
Make-ahead friendly – tastes even better the next day, perfect for meal prep.

Ben Carraoli