Name: Slow Cooker Beef Coconut Curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Indian-Inspired
Ingredients: 2 lbs beef chuck or stew meat, cut into bite-sized cubes; 1 onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can (14 oz) full-fat coconut milk; 2 tbsp tomato paste; ½ cup beef broth or water; 1 tbsp curry powder; 1 tsp garam masala; ½ tsp ground turmeric; ¼ tsp chili powder or cayenne (optional, for heat); Salt and black pepper, to taste; 1 tbsp lime juice; Fresh cilantro, chopped (for garnish)

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Slow cooker beef coconut curry is a rich, flavorful dish made with tender beef simmered in a fragrant blend of spices and creamy coconut milk. It’s warm, comforting, and filled with bold flavor—perfect for a fuss-free meal that cooks low and slow while I go about my day.

Why You’ll Love This Recipe

I love this curry because it’s simple to prep and delivers restaurant-quality flavor with very little effort. The beef becomes melt-in-your-mouth tender, and the coconut milk makes the sauce luxuriously creamy. It’s a dish I keep in rotation for cozy weeknight dinners, meal prep, or sharing with friends. Slow Cooker Beef Coconut Curry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck or stew meat (cut into bite-sized cubes)
onion (chopped)
garlic (minced)
fresh ginger (grated)
coconut milk (full-fat for best texture)
tomato paste
beef broth or water
curry powder
garam masala
ground turmeric
chili powder or cayenne (optional, for heat)
salt and black pepper
lime juice (for brightness)
fresh cilantro (for garnish)

Directions

I season the beef with salt and pepper and sear it in a hot skillet until browned on all sides (optional but adds extra flavor).
I add the beef, onion, garlic, ginger, tomato paste, curry powder, garam masala, turmeric, and chili powder to the slow cooker.
I pour in the coconut milk and a splash of broth or water to loosen the mixture.
I stir everything together, cover, and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the flavors have melded.
I finish the curry with a squeeze of lime juice and adjust seasoning to taste.
I garnish with fresh cilantro before serving.

Servings and timing

This recipe makes about 6 servings. It takes 15–20 minutes to prep and 7–8 hours to cook on low (or 4–5 on high), so I usually set it up in the morning and let it go all day.

Variations

Sometimes I add vegetables like potatoes, carrots, or bell peppers halfway through cooking. For a spicier version, I increase the chili powder or add fresh chopped chili. I’ve also swapped the beef for lamb or even chickpeas and tofu for a vegetarian twist.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It reheats well on the stove or in the microwave. This curry also freezes beautifully—I just thaw overnight in the fridge before reheating gently on the stovetop. Slow Cooker Beef Coconut Curry

FAQs

Can I skip searing the beef?

Yes, I sometimes skip it when I’m short on time. Searing adds flavor but isn’t essential—the curry will still taste amazing.

Can I use light coconut milk?

I can, but I prefer full-fat for a creamier texture. Light coconut milk makes the sauce thinner.

What kind of curry powder should I use?

I use a mild or medium curry powder, depending on how much heat I want. Some blends are sweeter or spicier, so I adjust to taste.

Is this curry spicy?

It’s mildly spiced by default. I add more chili powder or cayenne if I want extra heat.

What should I serve with it?

I serve it over steamed rice, jasmine rice, or with naan bread to soak up the sauce. A side of cucumber salad also balances the richness.

Conclusion

This slow cooker beef coconut curry is one of my favorite set-it-and-forget-it meals. It’s full of deep, warming spices and creamy coconut flavor that makes every bite comforting and delicious. Whether I’m cooking for the family or prepping meals for the week, this dish always satisfies.