Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place beef chunks into the slow cooker and season with salt and pepper
- Add chopped onion, minced garlic, curry powder, cumin, turmeric, and tomato paste
- Pour coconut milk over the ingredients and stir well
- Cover and cook on low for 6-8 hours, until beef is tender
- Stir and check seasoning, adjusting salt if needed
- Serve over rice or noodles and garnish with fresh cilantro
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking
- Adjust spice levels by increasing or decreasing curry powder
- Can be made ahead and reheated easily
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg