1-2 pounds of stew meat
1 yellow onion, cut in chunks
1 can of coconut milk
1 juice from one lime
2 cloves chopped garlic
2 tsp brown sugar
1 tsp curry powder
1/2 tsp ground coriander
1 tsp cumin
1/2 tsp red chili flakes
1 inch chunk of ginger, peeled and grated or minced
Put all ingredients into the crockpot. Stir enough to coat the meat. Cover and cook on high for 4 hours or on low for 8. May appear separated when done- just stir it back together again.
Serve over rice
For OAMC meal, combine all ingredients in a ziplock bag and freeze. To serve, thaw and cook in crockpot as directed.
Note: Original receipt calls for rubbing crockpot with 2 tablespoons of butter. I tried this, but it just made the crockpot slippery.
HAHAHAHAHA. I joke.
Seriously, we did rub the inside of the crock with butter the first time we made this, but found it unnecessary. Probably depends on how lean your meat is.
Thanks to Heather for pointing out I forgot the coconut in the coconut beef. Yes, I am the sort of person who leaves out the lime when putting the lime in the coconut, too…
Update: 4/15- we tripled this last night and it was delicous, but more liquidy than we like. We also agreed that it needs a touch of salt. Next time, I think I’ll add a bit more meat or reduce the coconut milk, add a bit of turmeric, and consider stirring in some corn starch or arrowroot powder at the end, for thickening the sauce. The flavor was outstanding.