Ingredients
- Beef Stew Meat: 2 lbs
- Coconut Milk: 1 (13.5 oz) can
- Yellow Curry Paste: 2-3 tablespoons
- Onion: 1 medium, chopped
- Red Bell Pepper: 1, chopped
- Garlic: 2 cloves, minced
- Chicken Broth: 1 cup
- Fish Sauce: 1 tablespoon
Instructions
- Step 1: Place the beef stew meat, chopped onion, chopped red bell pepper, and minced garlic into the crockpot.
- Step 2: In a separate bowl, whisk together the coconut milk, yellow curry paste, chicken broth, and fish sauce.
- Step 3: Pour the coconut milk mixture over the beef and vegetables in the crockpot.
- Step 4: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
- Step 5: Once the beef is cooked through, shred the beef with two forks. Stir the shredded beef back into the sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop to prevent the coconut milk from separating.
- Serve over fluffy rice and garnish with fresh cilantro for a vibrant flavor boost.
- Adjust the curry paste to your liking; start with 2 tablespoons and add more for extra spice!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American