Slow cooker Thai beef curry
This slow cooker recipe is the essence of comforting cold weather meals! Packed with flavour, vegetables and melt in the mouth pieces of beef; make a double batch and store in the freezer for hassle-free weeknight meals.
Ingredients
Method
Ingredients
- 500g beef chuck or rump, cut into 3cm cubes
- 1 brown onion, peeled and diced
- ½ cup Thai red curry or green curry paste
- 1 cup beef stock
- 1 Tbsp fish sauce
- 2 tsp brown sugar
- 400ml coconut milk
- 300g pumpkin, peeled and diced
- 2 carrots, peeled and diced
- 150g green beans, roughly chopped
- 2 cups fresh or frozen spinach
- Juice of one lime
- Rice and coriander, to serve
Method
- Bring a frying pan to a medium high heat with a drizzle of oil. Pan fry the diced beef for 2-3 minutes or until golden brown, in two batches if necessary.
- Add the beef to the slow cooker, along with the diced onion, curry paste, beef stock, fish sauce and brown sugar. Stir to combine and place the lid on the slow cooker. Set to high and cook for 4 hours.
- After 4 hours, add the coconut milk, pumpkin and carrots and leave to cook for a remaining 1-2 hours or until the vegetables and meat are tender. Reduce to a low temperature and place the beans and spinach to cook for a final 15-20 minutes. Add the lime juice and stir to combine.
- Serve the curry with rice and fresh coriander. Store in the fridge for 4 days or in the freezer.
Recipe Tips:
- If you don’t have any coconut milk on hand, you can substitute it for coconut cream. It will make the consistency of your curry slightly thicker. Check on your curry as it gets closer to its finished cooking time – if you see it getting too gluggy, add in a little extra water.
- To dial up the spice on your yellow curry, you can add chilli flakes or fresh chilli to the recipe. Fresh bird's eye chillis or Thai chillis are both popular choices.
FAQs:
- What should you serve with slow cooker Thai beef curry?
- We love this with jasmine rice and coriander, but you could also use Basmati rice, coconut rice or even cauliflower rice with a side of Bok choy, kale or spinach. We also love pairing the curry with our Flatbreads with garlic butter.
- Can I substitute a different type of protein?
- This recipe works best with beef, but we have plenty of other great slow cooker curry recipes for those that don’t enjoy beef. Our Slow cooker Thai vegetable curry is a hit with the whole family and our Slow-cooked Thai red chicken curry is another delicious and easy meal.
- What type of beef works best in Slow cooked Thai beef curry?
- Stewing beef, like chuck or rump steak, is the best kind of meat to use in this recipe but you can also use shank or brisket. These inexpensive cuts become deliciously tender when cooked low and slow! Just make sure you cut it into bite-sized pieces before cooking and trim off any thick layers of fat to stop the sauce from becoming too greasy.