In a large skillet, heat the coconut oil over medium heat.

Add the steak and cook for 2 minutes on each side until browned. Transfer the meat to a 4- to 6-quart slow cooker.

In the same pan add the garlic, chili, ginger, and lemongrass. Cook for 2 to 3 minutes until fragrant.

Transfer to the slow cooker and mix with the meat.

Add the curry paste, lime leaves, coconut milk, beef stock, and salt. Stir until well combined. Add the onion.

Cover and cook on LOW for 8 hours or until the beef is tender.