Here Is How You Can Make Malaysian Beef Curry in a Slow Cooker

Published on | In Spice blends and ideas by Liz Edgecombe | Leave a Comment

There is something about cooking your food in a slow cooker. Just put it in the morning and it will be ready for you by the time you get home from work. It also works wonders on cheaper cuts of meat. You can also make extra that can be used for lunch next day or frozen for next few days.

Now that we have talked about the slow cooker at length, it is time to prepare one of the best dishes that can really bring out the flavours when cooked for hours, the Malaysian Beef Curry. If you are trying to watch your weight, then you can cut carbs from this meal and replace it with cauliflower rice. The rice is incredibly easy to prepare and taste wonderful with this dish.

All you need to do is grate some cauliflower. Right before preparation, throw in some coconut cream in a saucepan with the grated cauliflower and allow it to cook for a few minutes. Garnish with coriander.

Now coming to the beef curry, slow cooked variant of this curry is an ideal winter meal that can be ready when you come home. You can also add some green leafy vegetables such as kale and spinach to add some colour as well as flavour, not to mention the added nutrition that comes with it. However, remember to add them just a minute or two before serving. This way they will be cooked just enough, without losing their colour. You can also garnish it with some coconut cream.

Here are the ingredients that you will need for your slow cooker Malaysian beef curry minus the unhealthy carbs!

Ingredients

  • 800g beef cut into large pieces. The meat cuts should be suitable for casserole or a stew.
  • Coconut cream, 250ml
  • Quartered red onion, 1 nos.
  • Ground cardamom, 1 tsp
  • Chinese five spice powder, 1 tsp
  • Chilli powder, ½ tsp
  • Ground cinnamon, 1 tsp
  • Ground Coriander/cilantro, 2 tsp
  • Ground cumin, 1 tsp
  • Turmeric powder, 1 tsp
  • Whole cloves, 4 nos.
  • Handful of leafy greens

Method

  • Add all the spices and coconut cream in a slow cooker and mix it well.
  • Add chopped onions and beef to the mixture and blend them all together.
  • Cook for 8-10 hours on low heat or 4-6 hours on high heat. Be sure to check the cooker times and settings to set the timer correctly.
  • Wait until the beef is tender
  • Just 5 minutes before serving, add leafy greens to your recipe.
  • Serve the dish topped with grated coconut and a dash of cream.

This dish is incredibly healthy and can make up for perfect dinner. Slow cooked beef curry will not only retain all the juices but also mix all the flavours well to give you optimum taste.

Cooking Tips:

  • While the beef curry is a relatively spicy curry, the heat is not very strong because the slow cooking process tastes like spices. However, if you prefer a finer curry, remove the seeds from the peppers or use less chilli.
  • If fresh lemongrass isn’t available, replace them with every spoonful of pasta.
  • When slicing meat, focus on relatively large pieces; when cooking, they shrink noticeably and eventually literally flake off, so you don’t want them to be so small that they shrink to nothing.
  • Beef curry can also be cooked on the stovetop in a large pot on a heavy base. Simply reduce the cooking time to about 2-3 hours, and keep in mind that you’ll need to hang yourself in the kitchen to stir the pots regularly.

A great alternative to using a range of different spices is our authentic blends like our Malaysian Curry Rendang Spice Blend.

Frequently Asked Questions

Can you put raw meat in a slow cooker?

Yes, you can cook raw meat completely in a slow cooker. Many slow cooker chilli recipes have a step towards browning the meat before it reaches the Crock-Pot. While this step isn’t necessary, caramelizing the meat creates richer, bolder flavours.

How can I make my beef curry tender?

Heat a tablespoon of oil in a saucepan on medium flame. Heat the remaining oil and butter in a pan and add the onions. Add the beef, cover the curry and cook over low heat for 1 ½ – 2 hours or until the meat is tender and crumbled.

How to store beef curry?

Store leftovers in an airtight container in the refrigerator for two to three days or in the freezer for up to about three months. Prepare up to 48 hours in advance and store in a closed container in the refrigerator.

What to serve with beef curry in a slow cooker?

You can combine slow cooker beef with basmati rice cooked in coconut milk with kaffir lime leaves, powdered with dried coconut and topped with fresh cilantro and a juicy lime wedge. If you want, you can also make an Asian salad to complement your beef and coconut rice rendang; This rainbow vermicelli salad with soy will get your vote for sure.