Simple Crockpot Coconut Beef Curry
Serves 6
20 mins prep
180 mins cook
200 mins total
Tender beef short ribs slow-cooked in one pot. Serve over rice with naan for a deliciously easy meal!
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Stove
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.
Crockpot
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.
