Rich and Creamy Slow-Cooked Beef Coconut Curry

Ingredients:

• 2 lbs beef chuck, cut into bite-sized pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 tablespoons red curry paste
• 1 tablespoon oil (vegetable or coconut)
• 1 tablespoon fish sauce (optional, for umami)
• 1 tablespoon brown sugar (optional, for a hint of sweetness)
• Salt and pepper, to taste
• Fresh cilantro or Thai basil, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Sear the beef (optional but recommended):
   Heat oil in a skillet over medium-high heat. Add the beef in batches and brown on all sides. Transfer to the slow cooker.
2. Sauté aromatics:
   In the same skillet, add the diced onion and sauté until translucent (about 3–4 minutes). Add garlic and ginger, cooking for another minute until fragrant.
3. Combine ingredients in slow cooker:
   Transfer the onion mixture to the slow cooker with the beef. Add coconut milk, beef broth, red curry paste, fish sauce, and brown sugar. Stir well to combine.
4. Cook:
   Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the sauce is rich and flavorful.
5. Adjust seasoning:
   Taste and season with salt and pepper as needed. For extra heat, you can stir in some sliced chili or a bit more curry paste at the end.
6. Serve:
   Serve hot over jasmine rice, garnished with fresh cilantro or Thai basil.