Simple ingredients that come together quickly and then we can leave the slow cooker to do its work
all resulting in a fantastic beef curry
with fall apart beef and a rich curry sauce with coconut milk.
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. I love a beef curry but it's got to be cooked long and slow to ensure that
beef flakes and falls apart. But the bonus to this is that you can use braising beef or casserole
beef which is a reasonably inexpensive cut of meat, so let's get cooking. We're going
to start by preheating the slow cooker to high. Now for the beef I've got one and a half kilos,
which is about three and a third pounds, of braising beef and that's been cut into nice
meaty chunks and we're going to season that with half a teaspoon each of salt and pepper.
Give that a good mix together then we're going to
add one and a half tablespoons of oil to a large frying pan over a high heat.
Add half the beef to the pan and sear it until lightly browned all over.
Once that beef is lovely and golden brown we're going to transfer it to the slow cooker.
Then add the remaining beef to the frying pan.
It's a good idea to do this bit in two batches so you get nice even browning on the beef and if
you've got a searing function on your slow cooker then you can do this bit straight in your slow
cooker. Now transfer the rest of the beef to the slow cooker and add another half a tablespoon
of oil to the pan and turn the heat down to medium. To the pan we're going to add a large onion that's
been peeled and chopped and two red bell peppers that have been de-seeded and roughly chopped.
Cook them for about four to five minutes stirring regularly until the onions have
softened. Now we're going to add in four cloves of minced garlic, two teaspoons of minced ginger,
two heaped tablespoons of curry paste
and one beef stock cube that's been crumbled. Stir together and cook for a further two minutes
to ensure the lovely flavors in that curry paste are released into the onions and peppers.
I'm using a shop for tikka masala paste because it's nice and quick
and this is a lovely mild curry paste so it's suitable for all tastes but you can use jalfrezi
or a balti paste or if you want something a bit hotter you can go for a madras paste
or a red thai curry paste, just make sure you go for paste and not curry cooking sauce.
Now add in a 400 gram, or 14 ounce, tin of finely chopped tomatoes, two tablespoons of
tomato puree or paste, 2 teaspoons of sugar and a 400 ml, or 14 ounce, tin of full-fat coconut milk.
Stir it all together and bring to the boil.
Then turn off the heat and transfer to the slow cooker with the beef.
Then stir it all together to combine the beef with the sauce.
So now we're going to place a lid on and cook that
on high for five to six hours or low for seven to eight hours.
Okay so that's the curry pretty much done and the sauce is pretty thick already,
if you wanted to thicken it up a little bit more then you can stir in a cornflour slurry which
is a tablespoon of cornflour mixed with three tablespoons of cold water. So I'm gonna do that.
Then serve that luscious curry over some fluffy boiled rice
and top with some fresh coriander and toasted coconut flakes.
So that's my slow cooker beef and coconut curry. This easily makes enough for eight
people but I like to freeze half of it so we've got a nice quick meal in the freezer for later.
And if you like this recipe you're going to love the playlist I've
made for you of our other slow-cooked favorites right here see you next time.