Slow Cooker Yellow Curry

5 from 1 vote

Slow Cooker Yellow Curry is a flavorful melt in your mouth curry. Juicy beef, fluffy potatoes, thick sauce. Pair with rice for a complete meal.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: Thai

Keyword: slow cooker yellow curry

Servings:

Calories: 452kcal

500 grams/1.1 lb beef chuck diced into small one to two bite size pieces, Note 1
¼ teaspoon salt
½ teaspoon black pepper
¼ cup Thai Yellow Curry Paste Note 2
1 large brown onion peeled and diced
1 kg/2.2 lb baby potatoes Note 3
400ml/14 oz coconut milk
1 cup/250 ml chicken stock
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 cinnamon stick
1 bay leaf

Beef and curry paste: spray the slow cooker insert with olive oil. Then add the diced beef, salt, pepper and yellow curry paste. Use a wooden spoon to stir until the beef is consistently coated and then use the wooden spoon to remove the beef and place in a bowl (temporarily).
Onion, potatoes and beef: next sprinkle the diced onion into the slow cooker across the base of the insert. Then add the potatoes and transfer the coated beef back in as a layer on top.
Liquids and sugar: next pour in the chicken stock, coconut milk, fish sauce, lime juice and then sprinkle the sugar over the top.
Cinnamon and bay leaf: put the cinnamon stick and bay leaf on top of the other ingredients, towards the middle of the dish.
Cook: then put the lid on the slow cooker and set the timer and temperature to either 4 hours on high or 8 hours on low. In the final hour (high heat) or 2 hours (low heat) remove the lid, add the green beans (no need to stir) then put the lid on and let the curry cook till the time is up.
To serve: spoon the curry into bowls with rice and garnish with chili slices, cilantro leaves, lime wedges and roasted peanuts (optional).

Note 1 - Beef: I like to use beef chuck for the recipe. It comes in a fillet and you then need only slice it into one to 2 bite size pieces. If you want more protein and less carbs you can double the amount of beef and reduce (by half) the amount of potatoes used.
Note 2 - Thai Yellow Curry Paste: you will find the curry paste in the Asian aisle of the supermarket. It will be with the coconut milks, creams and other curry pastes like red and green. It is an easy option as you don't have to make your own curry paste from scratch and a jar will set you back around $4.
Note 3 - Potatoes: I like to use baby potatoes for the recipe. Some can be kept 'whole' and some (the larger ones) sliced in half or quarters. Or you can cut them into smaller pieces. No need to peel the potatoes.