Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place beef cubes in the slow cooker and season with salt and pepper.
- Add chopped onion, minced garlic, curry powder, turmeric, cumin, and grated ginger.
- Pour in the coconut milk and stir to combine.
- Cover and cook on low for 6-8 hours until beef is tender.
- In the last 30 minutes, add sliced red bell pepper and cook until softened.
- Serve hot garnished with fresh cilantro and a side of rice or vegetables.
Notes
- You can add other vegetables like carrots or peas for variety.
- Adjust the spice level by adding more chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Thai-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg