Delightful Coconut Beef Curry With Chinese Snow Peas

READY IN: 5hrs 15mins




  • In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
  • In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
  • If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
  • Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
  • In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
  • To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.