Coconut Beef Curry

Recipe reprinted from Canada’s Best Slow Cooker Recipes by Donna-Marie Pye. Publisher Robert Rose Inc.

In a large nonstick skillet, heat canola oil over medium-high heat. In batches, add beef strips and cook for 2 to 3 minutes per batch or until browned on all sides. Add onions, garlic, paprika, cumin, cinnamon and curry paste (or curry powder). Saute for 2 minutes or until fragrant. With a slotted spoon, transfer mixture to slow cooker. Add potatoes and carrots. In a small bowl, combine tomato paste, cocnut milk, water and salt; mix well. Add to slow cooker; stir to combine with meat and vegetables. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender and stew is bubbling. Serve sprinkled with cilantro.


1 tbsp canola oil 15 mL
2 lb stewing beef, cut into 1/4 inch (3 mm) strips 1 kg
2 onions, sliced 2
2 cloves garlic, minced 2
2 tbsp paprika 25 mL
2 tbsp ground cumin 25 mL
1 tsp cinnamon 5 mL
2 tsp red curry paste or 1 tbsp (15 mL) curry powder 10 mL
4 medium potatoes, peeled and chopped 4
1 lb peeled baby carrots 500 g
2 tbsp tomato paste 25 ml
1 – 14 oz can coconut milk 1 – 398 mL
1/2 cup water 125 mL
1 tsp salt 5 mL
chopped fresh cilantro