The final days of January are upon us, and the temps are bitter cold. Yes, we’re deep into winter. But I will say that the sun is staying up longer, which means longer days are quickly approaching. For us, the snow is here to stay for a while, so I’ll be in cozy mode for many more weeks to come! That means slow-cooked dinners, soups, and yummy baked goods! I’m not complaining, I love cozy meals. Today, we have a seriously delicious curry recipe. Inspired by the Madras Chicken recipe I have in my Every Day cookbook. I swapped the chicken for beef short ribs, and I think I like this variation even more. I was so happy with the way this turned out! If you have the cookbook, you know that Madras curry is made with curry powder, spices, tomatoes, and coconut milk. It is a spicier curry but an easy-to-make dinner. We LOVE that curry sauce, and I wanted to give the dish new light here on the website. Using short ribs (beef chuck would work too) was the perfect idea! I slow-cooked the meat in the creamy curry sauce. The end result is the most delicious creamy coconut beef curry!
Here are the details
Step 1: make the curry paste For this recipe, we’re making a quick curry paste with fresh shallots, ginger, and garlic. Then a bit of tomato paste too. Blend all these ingredients together in a blender or use a food processor. Step 2: mix everything Next, season the ribs with curry powder, paprika, turmeric, cayenne, and cinnamon. Then rub with the curry paste. You can do this in the crockpot or in a large Dutch oven. Add the tomatoes, the coconut milk, some butter, and a little bit of vinegar plus honey. Step 3: slow cook At this point, you can slow cook in the crockpot or braise the meat low and slowly cook in the oven. Either way will yield the same result. When the meat is cooked low and slow, it will be fork-tender after a few hours of cooking. Step 4: finish it up Now, lightly shred the meat and toss it with that yummy coconut curry sauce. If there’s a lot of excess grease from the ribs, I recommend draining that away. Serve this creamy beef curry over rice. And I always make fresh naan, you’ll need it to scoop up the creamy curry sauce! Absolutely DELICIOUS. You can’t skip the naan, it’s reason enough to make any kind of curry. This curry is simple, and I love that the short ribs make it feel even more special! As you can guess, my oldest brother, Creighton, loved this recipe. I know he’s already looking forward to me, hopefully, making it again soon. It’s the spicy curry sauce, it certainly is the best! Looking for other Indian-inspired dinners? Here are my favorites: 30 Minute Spicy Indian Butter Chicken 30 Minute Butter Chicken Meatballs Super Simple Coconut Chicken Tikka Masala Gingery Coconut Sweet Potato and Rice Stew with Chili Oil Crockpot Creamy Coconut Chicken Tikka Masala Lastly, if you make this Simple Crockpot Coconut Beef Curry be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
