Following recipe from Manila Spoon.
2 lbs Boneless Beef Chuck cut into 2-inch chunks
2 medium Onions, chopped
1 large sweet potato, sliced into 1 1/2 inch chunks
3 medium carrots, sliced 1 1/2 inch chunks
1 14 oz can coconut Milk
1 1/2 Tablespoons Curry Powder
1 teaspoon ground Ginger
1 teaspoon ground Coriander
1/2 teaspoon Garlic powder
1 Tablespoon Sugar, plus more if needed
1 1/2 Tablespoon Fish Sauce or to taste
Salt and pepper, to taste
On medium-high heat (but not smoking hot) in a large and heavy bottomed pan, brown the cubed beef in batches. Place the meat in a large platter as you cook.
Place the onion slices on the slow cooker and top with the browned beef. Add the sweet potatoes and carrots.
In a bowl, whisk together the coconut milk, curry powder, spices, sugar, fish sauce and a little salt and pepper. Pour over beef and vegetables.
Cook on low for at least 8-10 hours or about 5-6 hours on high. Length of time varies depending on your crock pot. Adjust seasoning if necessary adding a little more sugar to balance the flavors and some salt and pepper, to taste. Serve with freshly cooked Jasmine rice.
I cut down the curry powder to 1 tablespoon and ginger to 1/2 teaspoon. I increased the garlic powder to 1 teaspoon. I only had one onion and 1.5 pound beef, so that's how much I used.