Description
A rich and flavorful slow cooker beef yellow curry made with tender beef chunks simmered in a fragrant yellow curry sauce with coconut milk and vegetables. Perfect for an easy, comforting meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons yellow curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (14 ounces) coconut milk
1 cup beef broth
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch cubes
1 red bell pepper, sliced into strips
1 tablespoon fish sauce
1 tablespoon brown sugar
Salt, to taste
Fresh cilantro leaves, for garnish
Cooked jasmine rice, for serving
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
Stir in yellow curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
Pour in coconut milk and beef broth, stirring to combine and scrape up any browned bits from the skillet.
Transfer the curry sauce mixture to the slow cooker over the beef.
Add sliced carrots, cubed potatoes, and red bell pepper to the slow cooker.
Stir in fish sauce and brown sugar. Mix gently to combine all ingredients.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Season with salt to taste before serving.
Serve the beef yellow curry hot over cooked jasmine rice.
Garnish with fresh cilantro leaves.
- Prep Time: 15 minutes
- Cook Time: 6 hours