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Slow Cooker Coconut Curry Beef

Ingredients

  • 3 pounds beef chuck roast, cut into 6 pieces, trimmed of excess fat
  • 1 large onion, cut into 1 inch pieces
  • 2 red bell pepper, cut into 1 inch pieces
  • 8 ounces fresh mushrooms, sliced (optional)
  • 4 large scallions, thinly sliced
  • 2 limes
  • 4 large cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1/2 cup chopped fresh cilantro
  • 1 (14 ounce) canned coconut milk
  • 2 tablespoons green curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • sea salt and pepper, to taste

Directions

Prep: 1. Cut beef roast into 6 pieces. 2. Cut onions and peppers into 1 inch pieces. 3. Slice mushrooms (if using) and scallions. 4. Zest and juice 1 lime. Cut the other into wedges for serving. 5. Mince garlic and ginger. 6. Chop cilantro. Make: 1. In the pot of a slow cooker, mix the coconut milk, curry paste, lime zest and juice, fish sauce, brown sugar, cumin, and red pepper flakes. Stir to combine. 2. Then add beef, onion, bell peppers, mushrooms, garlic, ginger, and black pepper. Stir to coat. 3. Cover slow cooker and turn heat setting to low. Cook for 8 hours, or until beef is fork tender and falling apart. 4. Remove beef to a cutting board and shred. Add beef back to the slow cooker. 5. Serve with scallions, cilantro, and lime wedges on the side.

Notes

If you're around at the 6 hour mark we like to shred the beef then and give it the additional 2 hours to really soak up the flavor of the sauce. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/

Goes great with these recipes

Garlic Rice
Spicy Cilantro Slaw
Roasted Red Pepper and Arugula Salad
Asian-style Sesame Kale
Cauliflower Rice
Bok Choy with Garlic and Ginger
Brown Rice
Basic White Rice

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