A easy slow cooker recipe brings rich, aromatic flavors of Thailand right to your kitchen. Tender beef simmers in a creamy, spicy curry sauce, making it perfect for a comforting weeknight meal.
Prep Time15 min
Cook Time8 hr 25 min
Total Time8 hr 40 min
Difficulty
Hard
Better Cooking Tips
Use lean beef cuts like chuck or brisket for best results.
Brown the beef before slow cooking to add extra depth of flavor.
Add coconut milk towards the end to prevent curdling and keep the sauce creamy.
Ingredients
0/12
Why Everyone Loves This Recipe
This dish offers rich, bold flavors with minimal effort. Slow cooking allows the beef to become tender while absorbing the fragrant spices. It’s a comforting meal that brings a taste of Thailand right to your home.
Step 1
Lightly heat a large skillet over medium-high heat and add a bit of oil. Brown the beef in two batches, cooking each side for about 3 minutes until nicely seared. Once browned, transfer the beef to the slow cooker.
Step 2
Pour the beef broth into the same skillet and give it a good scrape to loosen all those flavorful bits stuck to the bottom. Pour this broth into the slow cooker along with the curry paste, chopped onion, brown sugar, and fish sauce. Give everything a good stir to mix it all together, then cover and let it cook on low for about 8 hours.
Step 3
When the slow cooker time is almost up, add the green beans and coconut milk. Turn the heat up to high and let it cook for another 12 minutes. Finally, turn off the heat and stir in the fresh spinach, cilantro, and a squeeze of lime juice to brighten everything up before serving.
50
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Creative Serving Ideas
Serve with steamed jasmine rice or sticky rice to soak up the delicious sauce. Fresh herbs like cilantro or Thai basil make great garnishes. A side of lightly steamed vegetables or a crisp cucumber salad adds a refreshing balance.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the beef tender. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef for this curry?
Yes, you can use chuck roast or brisket cut into cubes for slow cooking.
How spicy is this curry?
It has a moderate heat level from the Thai red curry paste, but you can adjust by using less or more paste.
Can I prepare this recipe in advance?
Yes, it tastes great reheated and the flavors often improve after sitting overnight.
What can I substitute for fish sauce?
You can use soy sauce or tamari as a vegetarian-friendly alternative.
Is it okay to use canned coconut milk instead of fresh?
Yes, canned coconut milk works well and adds a rich, creamy texture.
Can I add other vegetables to this dish?
Absolutely, vegetables like bell peppers, carrots, or zucchini can be added during the last hour of cooking.
How do I prevent the beef from drying out in the slow cooker?
Browning the beef first and cooking on low heat helps keep it tender and juicy.
Can I double the recipe for a larger batch?
Yes, just make sure your slow cooker is large enough and adjust cooking time slightly if needed.
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