Slow Cooker Thai Red Curry Beef
Slow Cooker Thai Red Curry Beef is a melt in your mouth delicious set and forget homemade curry! Juicy beef, tons of veggies, curry sauce.
Servings: 6
Calories: 496kcal
Ingredients
- 500 grams/1.1 lb beef chuck Note 1
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup Thai red curry paste Note 2
- 1 large brown onion peeled and diced
- 1 kg/2.2 lb sweet potato peeled and diced into 1-2 bite size pieces
- 1 cup/250 ml beef stock (beef broth)
- 400 ml/14 oz coconut milk Note 3
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 cinnamon stick
- 500 grams/16 oz green beans trimmed and cut into small pieces, Note 4
- 1 large red capsicum thinly sliced into long thin strips, Note 5
Instructions
- Beef and curry paste: liberally spray the slow cooker insert with cooking oil. Then add the diced beef, salt, pepper and red curry paste. Use a wooden spoon to toss, ensuring that the beef is consistently coasted in the paste. When it is, use the same wooden spoon to remove the beef and place in a medium sized bowl (temporarily).
- Vegetables and beef: next spread the diced onion across the base of the slow cooker and spread the chopped sweet potatoes pieces across the top. Then transfer the coated beef back in as a layer on top.
- Liquids and aromatics: next pour the beef stock over the ingredients in the slow cooker followed by the coconut milk, fish sauce, lime juice and brown sugar. Once done place both the bay leaf and cinnamon stick on top. Then put the lid on the slow cooker and set the time and temperature to 4 hours on high or 8 hours on low.
- Additional vegetables: in the final hour or two of cook time (after 3 hours on high or 6 hours on low) remove the slow cooker lid and use a pair of tongs to discard both the bay leaf and cinnamon stick. Use a wooden spoon to gently stir the curry then transfer in the green beans followed by the sliced red capsicum. Put the lid back on and let the curry continue to cook for a final hour (high heat) or 2 hours (low heat).
- To serve: once the final cook time is up, remove the lid of the slow cooker and use the wooden spoon to stir the curry. Spoon into bowls with coconut rice and garnish with slices of red chili, peanuts, coriander leaves and lime wedges (optional).
Video
Notes
- Note 1 - Beef: we use beef chuck or chuck steak for the recipe. It is an excellent cut to slow cook and is reasonably priced. Another added bonus is that I always see a wide variety of portioned sizes of it available so if you want to use a smaller amount of beef or larger amount you can.
- Note 2 - Thai Red Curry Paste: this will be in the Asian foods aisle in the supermarket. I use Ayam as my preferred brand. Another popular choice is Maesri. We use ¼ cup of curry paste. For a hotter curry use ⅓ cup and garnish with red chilli slices. Or for a more mild curry use 2 tablespoons of the curry paste and omit the red chili slices.
- Note 3 - Coconut milk: we want to use a good quality full fat coconut milk. This is to ensure that it won't split as the curry cooks. Recently when I have been making curry I have been spending $5 on the coconut milk which seems crazy compared to back in the day when it used to cost around $2. But quality for this ingredient does count.
- Note 3: Green beans: to ensure that the beans don't get mushy over the cook period, we add these in the final hour of the cook time (or 2 hours if using low heat).
- Note 4: Red capsicum: as above.
Nutrition
Calories: 496kcal | Carbohydrates: 50g | Protein: 23g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 823mg | Potassium: 1357mg | Fiber: 9g | Sugar: 15g | Vitamin A: 26645IU | Vitamin C: 53mg | Calcium: 143mg | Iron: 6mg