
7 Reviews
Jayne
July 13, 2020
Hi what’s the best beef to use for this recipe please?
Natalie Atkins
April 6, 2020
Loved this recipe. Cooked on low for 8 hours, perfectly tender chuck steak and no splitting of the coconut milk. Veges just perfectly cooked. i did add a large red chilli and a teaspoon of fenugreek. Thanks for posting this.

Paulene @ Slow Cooker Central
February 13, 2020
All the info on splitting HERE
Kate
February 12, 2020
Hi, I’m planning on making this on the weekend. What does ‘split cream’ look like?
Jillian Turner
May 27, 2018
This was the most amazing curry I’ve made yet. I substituted the beef for chicken (4 large drumsticks & 1 large breast). Followed recipe except for coriander. Needed thickening at the end. Next time I will try the tea towel trick. 5 hours on low & the chicken was so tender. Served with coconut rice. The most beautiful & smooth flavours. Absolutely delicious & can’t wait to make it again.
Danni
January 21, 2017
Really close to our takeaways version too. I wasn’t sure how many mls each tin of coconut cream so I just put one 400ml tin to start. At the end of cooking, the cream had split so I removed the liquid, added some flour and another 200mls of coconut cream and whisked until thickened on the stove – then added back to the dish. Served with coconut rice. Delicious!
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Paulene @ Slow Cooker Central
July 16, 2020
Jayne I like to use oned that isn’t super lean for best result. Casserole steak/chuck/oyster etc diced is great