It’s like take-out made easy, at home in your slow cooker! Make this simple dinner, then next day, pack it in a thermos with some rice for a lunch your kids will be excited to enjoy at school.
Slow Cooker Coconut Beef Curry
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Total Time: 50 minute
- Yield: Serves 8 1x
Ingredients
1 tbsp (15 mL) oil
2 lb (1 kg) boneless Beef Simmering Steak (e.g. Cross Rib, Blade or Top Blade), cut into ¼-inch (5 mm) strips
2 onions, sliced
2 cloves garlic, minced
2 tsp (10 mL) red curry paste (or
1 tbsp/15 mL curry powder)
2 tbsp (30 mL) sweet paprika
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) ground cinnamon
4 medium potatoes, peeled and chopped
1 lb (500 g) baby carrots
1 can (14 oz/398 mL) coconut milk
2 tbsp (30 mL) tomato paste
1 tsp (5 mL) salt
½ cup (125 mL) dried apricots, sliced
Toasted slivered almonds or chopped fresh cilantro (optional)
Instructions
- Heat oil over medium-high heat in a large nonstick skillet. Brown beef strips, in batches and adding more oil as needed, for 2 to 3 minutes, turning once, or until browned. Add onions, garlic, curry paste, paprika, cumin and cinnamon; cook, stirring, for 2 minutes or until fragrant.
- Transfer mixture to minimum 3½-qt (3.5 L) slow cooker; stir in potatoes, carrots, coconut milk, tomato paste, salt and ½ cup (125 mL) water.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours, or until bubbling and vegetables and beef are fork-tender. Stir in apricots; cover and cook on HIGH for 15 minutes. Serve sprinkled with almonds or cilantro, if desired.
Notes
Oven variation: In step 1, use a Dutch oven or large pot instead of a skillet. Transfer beef to a bowl as it is browned. Cook vegetables as directed, then return beef and accumulated juices when adding potatoes, carrots, coconut milk, tomato paste, salt and water. Cook, covered, in preheated 325°F (160°C) oven for 1½ hours or until tender. Stir in apricots; cover and simmer on the stovetop for 15 minutes. Serve sprinkled with almonds or cilantro.
