Simple Crockpot Coconut Beef Curry
Tender beef short ribs slow-cooked in one pot. Serve over rice with naan for a deliciously easy meal!
Foto: Half Baked Harvest
Ingredients
- 6 shallots, halved
- 2 inches fresh ginger, sliced
- 8 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 fresno or jalapeño, seeded if desired
- 5 pounds bone-in beef short ribs
- 3 tablespoons yellow curry powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 -2 teaspoons cayenne pepper
- 1/2 teaspoon cinnamon
- salt and black pepper
- 1 can (28 ounce) crushed tomatoes
- 1 can coconut milk
- 3 tablespoons butter or ghee
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- chopped cilantro and green onion, for serving
Steps
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1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms. 2. Preheat the oven to 325° F. In a large, oven-safe brasier, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix. 3. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. 5. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.6. Serve the ribs and sauce over rice. Top with cilantro and green onion.
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1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms. 2. In the bowl of the crockpot, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix. 3. Cover and cook on low for 6-8 hours or on high for 4-6 hours.4. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.5. Serve the ribs and sauce over rice. Top with cilantro and green onion.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| shallots | 6 | - | - |
| inches fresh ginger | 2 | - | - |
| garlic | 8 cloves | - | - |
| tomato paste | 2 tablespoons | Rp 12.000/kg | Rp 2.400 |
| fresno or jalapeño | 1 | - | - |
| bone-in beef short ribs | 5 pounds | - | - |
| yellow curry powder | 3 tablespoons | Rp 8.000/100g | Rp 24.000 |
| paprika | 1 tablespoon | Rp 40.000/kg | Rp 600 |
| turmeric | 1 teaspoon | - | - |
| -2 teaspoons cayenne pepper | 1 | - | - |
| cinnamon | 0.5 teaspoon | - | - |
| salt and black pepper | - | - | - |
| 1 can | - | - | |
| coconut milk | 1 can | - | - |
| butter or ghee | 3 tablespoons | - | - |
| apple cider vinegar | 1 tablespoon | - | - |
| honey | 2 teaspoons | - | - |
| chopped cilantro and green onion | - | - | - |
*Estimated market prices, may vary by region
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