Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 bell pepper, sliced
- 2 carrots, sliced
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, lime wedges
Instructions
- Trim excess fat from the beef and cut into bite-sized pieces.
- Chop the onion, peel and slice carrots, and prepare the bell pepper.
- Optional: Sear the beef in a skillet until browned for enhanced flavor, then transfer to the slow cooker.
- Add beef, vegetables, garlic, ginger, curry powder, cumin, turmeric, chili powder, salt, and pepper into the slow cooker.
- Pour in the coconut milk and stir well to combine all ingredients evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
- Adjust seasonings as needed. Serve hot over steamed rice or cauliflower rice, garnished with cilantro and lime wedges if desired.
Notes
- For more flavor, brown the beef before slow cooking.
- Use free-from shellfish or nut allergies, coconut milk can be replaced with heavy cream or almond milk.
- Storing: Cool completely and place in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.
- Reheat gently, adding a splash of coconut milk if the sauce thickens.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-inspired
- Diet: Dairy-free option available
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg