This Slow Cooker Beef Curry recipe is hearty and comforting, and packed with fork-tender beef protein. It’s an easy crockpot meal full of rich flavor, thanks to a gorgeous combination of creamy coconut milk, tomatoes, curry powder, and other warm spices.
One of the best things about a chilly day, besides a comfy sweatshirt of course, is a crockpot of deliciousness simmering away on the kitchen counter. While I’ve always liked a fork-tender Classic Beef Pot Roast, this Slow Cooker Beef Curry definitely has my heart, as I simply cannot resist the combination of coconut milk and curry. We like to spoon it over big bowls of steamy rice – so seriously yummy!
What Makes This Slow Cooker Beef Curry a Favorite
When our family has flavorful, dependable recipes like this, there’s no need to think about take-out meals. Here’s why we love it:
- Low and slow cooking. If you love a fall-apart beef pot roast, all tender and incredibly flavorful from hours in a crockpot, then you must give this creamy beef curry a try. There’s just something extra-wonderful about slow cooker meals!
- Rich, bold flavors. The coconut milk gives the broth a silky texture and lovely taste. And a combination of curry powder and other cozy spices lends warm depth. Along with easy canned tomatoes, these ingredients are the base for this dish that is delicious beyond words.
- Leftovers you’ll look forward to. This curry beef is delicious straight out of the crockpot, but it tastes even better the next day as the flavors meld overnight, making it a perfect make-ahead or meal prep dinner.
What You’ll Need
Here’s what you’ll need to make this slow cooker beef curry. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Beef – Budget-friendly beef chuck roast is my protein of choice for this recipe. This cut really shines in the slow cooker, as it breaks down into tender, richly flavored bites when it simmers away with low, slow heat.
- Salt & pepper – I use kosher salt and freshly ground black pepper.
- Tomatoes – Canned crushed tomatoes, with juice, add some texture to the curry without quite as much texture as diced tomatoes.
- Tomato paste – For richer tomato flavor.
- Coconut milk – Full-fat coconut milk gives the best flavor and texture.
- Fish sauce – This adds umami depth and flavor without necessarily announcing its presence. (In other words, it won’t make your curry taste like fish!)
- Butter – Unsalted butter adds some beautiful rich flavor and texture.
- Brown sugar – This adds some balance and just a touch of sweetness. Dark or light brown will both work.
- Garlic and ginger – Fresh garlic and fresh ginger are must-haves. They’re much more pungent than the dried and ground versions.
- Onion and red pepper – I add yellow onion and red bell pepper, which pair beautifully with the beef.
- Spices – Yellow curry powder, cumin, paprika, turmeric, cayenne, cinnamon, and red pepper flakes combine for incredible flavor.
- Lime juice – Freshly squeezed lime juice livens up the flavor of the finished curry, adding a bright contrast.
- Cilantro and green onion – For garnish and a little touch of fresh flavor.
How to Make Slow Cooker Beef Curry
Here, you’ll find a quick overview. For the complete recipe instructions, scroll down to the bottom of the page.
- Season the beef. Add the beef to the slow cooker and season it with salt and pepper.
- Add the saucy ingredients. Add the crushed tomatoes and their juices, then stir in the tomato paste, followed by the coconut milk and fish sauce.
- Stir in everything else. Add the butter, brown sugar, garlic, ginger, onion, and red pepper; stir to combine. Then, stir in the dried spices.
- Cook. Cover the slow cooker and cook on high for 6 to 8 hours, or until the beef is fork-tender.
- Shred the beef. Transfer the beef to a pan. Trim off any fat, then shred the beef with forks and return it to the curry sauce.
- Finish the dish. Stir in the lime juice, then cover and cook for 5 to 10 minutes more. Serve over rice, with cilantro and green onion for garnish.
Tips & Variations
Here are some tips for the perfect slow cooker beef curry, along with some ideas to help you put your own spin on the recipe.
- Cook until the beef is tender. If 7 hours have elapsed and the beef isn’t tender, keep on cookin’. It’s worth the wait to have super tender beef. Once the beef is fully cooked it will be tender — trust your crockpot!
- Add more veggies. Don’t hesitate to throw in additional vegetables. I love the addition of mushrooms, and sometimes I’ll add more bell peppers, some thinly sliced carrots, and/or halved fresh pea pods. You can also throw in some fresh spinach at the end of the cook time; just stir until wilted and combined. It’s great every which way you can dream up.
- Make it spicy. When I’m needing a little kick, some minced fresh jalapeño is always a fab addition. You can add more red pepper flakes too, or try a Thai chili pepper — just be careful, they can be fiery!
Serving Suggestions
Rice is the traditional accompaniment to any curry recipe, and jasmine or basmati rice work nicely…although our daughters adore Cilantro Lime Rice. But you can also serve this slow cooker beef curry with quinoa, cauliflower rice, or rice noodles — or simply all on its own if you prefer.
Top the beef curry with some plain yogurt for a cooling flavor – or with sliced fresh chilies for some heat. Some warm naan is also lovely, and a great tool for wiping your bowl clean!
If you like a fresh contrast, opt for sides and toppings such as Pickled Red Onions, Pickled Ginger, or my quick Cucumber Salad.
How to Store & Reheat Leftovers
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can also freeze this beef curry for up to 3 months in an airtight, freezer-safe container or bag. Thaw overnight in the refrigerator.
- To reheat: Gently warm the leftovers on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. (Small amounts of leftovers that aren’t enough for a full meal are delicious warmed up and served over baked sweet potatoes!)
Slow Cooker Beef Curry
Ingredients
- 3½ pounds beef chuck roast, cut into 8 similar-sized chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 28 ounces canned crushed tomatoes, with juice
- 3 tablespoons tomato paste
- 1 can (13.5 ounces) full-fat coconut milk
- 2 teaspoons fish sauce
- 3 tablespoons unsalted butter
- 1 tablespoon packed brown sugar
- 8 large cloves garlic, minced
- 3 tablespoons minced fresh ginger
- 1 large yellow onion, chopped into ½" pieces
- 1 large red bell pepper, chopped into ½" pieces
- 3 tablespoons yellow curry powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh green onion
Instructions
- Place beef pieces in the slow cooker bowl. Season all over with salt and pepper.
- Add crushed tomatoes to the slow cooker bowl. Then stir the tomato paste into the crushed tomatoes, followed by the coconut milk and fish sauce.
- Toss in butter, brown sugar, garlic, ginger, onion, and red pepper. Give everything a little stir to combine.
- Sprinkle the dried spices over the top: yellow curry powder, cumin, paprika, turmeric, cayenne, cinnamon, and red pepper flakes. Give everything another little stir to combine.
- Cover slow cooker and cook on high for 6-8 hours, until beef is very tender and shreds easily with a fork. I always allow 8 hours, to ensure I have fork-tender beef.
- Remove the beef pieces to a rimmed pan. Remove any large chunks of fat and then lightly shred the beef. Add beef back into the curry sauce, along with the lime juice, and fold gently to incorporate. Cover to warm it through, about 5-10 minutes.
- Serve beef curry over individual bowls of rice. Top with cilantro and green onion.
Nutrition Information:
This post was originally published in 2014, then updated in 2025.
37 comments on “Slow Cooker Beef Curry”