Simple Crockpot Coconut Beef Curry.
Ingredients
- 6 shallots, halved
- 2 inches fresh ginger, sliced
- 8 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 fresno or jalapeño, seeded if desired
- 5 pounds bone-in beef short ribs
- 3 tablespoons yellow curry powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper
- 1/2 teaspoon cinnamon
- salt and black pepper
- 1 can (28 ounce) crushed tomatoes
- 1 can coconut milk
- 3 tablespoons butter or ghee
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- chopped cilantro and green onion, for serving
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Instructions
- 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.
- 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.
Source
Original recipe: View Original
