Ingredients
Scale
- 2 pounds of beef stew meat, cut into chunks
- 1 can (13.5 oz) of coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: 1 tablespoon fish sauce or soy sauce for depth of flavor
Instructions
- Begin by chopping the onion and bell pepper, mincing the garlic, and grating the fresh ginger. Measure out the spices to have everything ready before cooking.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Lightly season the beef with salt and pepper, then sear the chunks until browned on all sides. Transfer the beef to your slow cooker.
- In the same skillet, add the chopped onion, garlic, and ginger. Cook until fragrant and translucent. Stir in the curry powder, turmeric, and cumin, cooking for another minute.
- Pour this mixture into the slow cooker with the beef. Add the coconut milk, sliced red bell pepper, and frozen peas. Optional: include a splash of fish sauce or soy sauce. Stir gently to combine.
- Cover and cook on low for 6-8 hours, until the beef is tender and flavors meld beautifully. Serve garnished with cilantro and your preferred side.
Notes
- Use high-quality coconut milk for a richer flavor.
- Add extra vegetables like carrots or potatoes for variety.
- Adjust the spice level by adding more curry powder or chili flakes.
- Remove the lid during the last 30 minutes of cooking to thicken the sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-inspired
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
