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Simple Crockpot Coconut Beef Curry Recipe
Ben Carraoli

Simple Crockpot Coconut Beef Curry Recipe

I have to admit, the first time I made this simple crockpot coconut beef curry, 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.
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Total Time 8 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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.