Prepare the Beef: Cut the beef chuck into 1-inch cubes and season with salt and pepper.

Sauté the Aromatics: In a skillet over medium heat, sauté the diced onion, minced garlic, and grated ginger until fragrant, about 2-3 minutes.

Combine Ingredients: Transfer the sautéed aromatics to the crockpot. Add the beef cubes, coconut milk, beef broth, red curry paste, fish sauce, brown sugar, turmeric, cumin, and coriander. Stir well to combine.

Add Vegetables: Layer the sliced carrots, bell pepper, and snap peas on top of the beef mixture.

Set the Crockpot: Cover the crockpot with the lid. Set it to cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

Adjust Seasoning: Once cooked, taste the curry and adjust seasoning with salt and pepper as needed.

Serve: Ladle the curry into bowls, garnishing with fresh cilantro and lime wedges for added flavor.