How to Make Creamy Coconut Slow Cooker Beef

Curries made in the slow cooker are one of my favourite things to make – not only are they much less hassle than a regular curry that requires constant babysitting, the extended cooking time allows the flavours to really develop. Beef is a great meat to use in the slow cooker, especially the cheap cuts like shin or chuck, as you can guarantee melt in the mouth consistency every time. This recipe is indulgently creamy with just the right amount of spice.

Print Recipe

5 from 1 vote

Creamy Coconut Slow Cooker Beef

An indulgent creamy beef curry made in the slow cooker, perfect for developing deep flavours with minimal effort. Using cheap cuts like shin or chuck ensures melt-in-the-mouth consistency every time.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Dinner

Cuisine: Fusion

Keyword: creamy coconut beef, Easy Slow Cooker Recipe, paleo dinner, Slow cooker beef curry

Servings: 4 Serves

Calories: 450kcal

Cost: $25

Equipment

• Slow cooker
• Large heavy-based pan

Ingredients

• 200 g block creamed coconut
• 1 tbsp coconut oil
• 1 large onion finely sliced
• 2 green chillies deseeded and finely chopped
• 6 garlic cloves finely chopped
• 2 tbsp fresh ginger finely chopped
• 1 tbsp ground coriander
• ½ tbsp turmeric
• 1 tsp ground fenugreek
• 1 tsp cumin
• 1 tsp black pepper
• 500 g diced beef suitable for slow roasting (shin or chuck)

Instructions

• Melt the Coconut: Gently melt the creamed coconut in a pan with approximately 200ml of warm water. Stir, and add more water to achieve your desired consistency.
• Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pan to a medium heat. Add the onion and soften for 5 minutes, before lowering the heat and adding the chilli, garlic, and ginger. Fry gently for a further 5 minutes, stirring to ensure it doesn't burn.
• Add the Spices and Beef: Add the spices to the pan and fry for another 2-3 minutes, before adding the diced beef. Toss well to coat it in the spices and lightly brown the meat on all sides.
• Transfer to Slow Cooker: Transfer the contents of the pan to the slow cooker. Pour the melted coconut mixture over the beef.
• Slow Cook: Set the slow cooker to low and cook for approximately 6 hours, or until the beef is tender and the flavours are well developed.
• Serve: Serve the creamy coconut beef curry over cauliflower rice or with a side of steamed vegetables for a complete meal.

Notes

• Adjust the amount of chilli to suit your spice preference.
• For a richer flavour, allow the beef to marinate in the spice mixture overnight before cooking.
• Ensure the creamed coconut is fully melted and combined with water for a smooth consistency.