BEEF CURRY COCONUT MILK SLOW COOKER RECIPES

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SLOW COOKER BEEF CURRY RECIPE | BBC GOOD FOOD



Slow cooker beef curry recipe | BBC Good Food image

This slow-cooked beef curry is easy to make and perfect for feeding the family – add chunks of potato for an extra hearty dish. Serve with rice and naan bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Total Time 8 hours 50 minutes

Prep Time 20 minutes

Cook Time 8 hours 30 minutes

Yield 5

Number Of Ingredients 13

750g beef for braising (braising steak, chuck, flank etc) cut into chunks
3 tbsp oil
1 onion, chopped
4 garlic cloves, crushed
5cm piece ginger, grated
4 cardamom pods
1 cinnamon stick
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
½ – 1 tsp chilli powder
400ml coconut milk (see tip)
small bunch coriander, chopped

Steps:

  • Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
  • Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
  • Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

Nutrition Facts : Calories 425 calories, FatContent 30 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.18 milligram of sodium

THAI CHICKEN CURRY IN COCONUT MILK RECIPE | ALLRECIPES



Thai Chicken Curry in Coconut Milk Recipe | Allrecipes image

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

Provided by NELL ROSS

Categories     World Cuisine    Asian    Thai

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
1 teaspoon curry paste
1?¼ pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
? cup chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

Nutrition Facts : Calories 268.8 calories, CarbohydrateContent 6.4 g, CholesterolContent 80.9 mg, FatContent 12.3 g, FiberContent 1.3 g, ProteinContent 30.9 g, SaturatedFatContent 4.7 g, SodiumContent 378.6 mg, SugarContent 2.8 g

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