Slow Cooker Thai Red Curry Beef

It seems that crockpot recipes are becoming popular again. I stopped using mine for a while but my son in Calgary inspired me to use it again. He has been using his slow cooker every weekend to do most of his cooking. He tried different new recipes and each time he would send pictures to me. One of those was this Thai red curry beef which he loved and suggested that I should try making. I got the chance to make it Monday night. I prepared everything and turned on the crockpot before I went to bed. The beef came out tender, tasty and the sauce was to die for. My family and I enjoyed this delicious and aromatic dish with steamed rice. I had one complaint from my husband though: the house smelled of food being cooked while we were sleeping. Although the smell was good, it really bothered my husband and he kept waking up from the smell. Next time I make an aromatic dish on my slow cooker, I will make it during the day.

Cooking Tips for Thai Red Curry Beef

To get the best results with your Thai red curry beef, start with high-quality beef. Cuts like chuck roast or brisket work great because they become tender as they cook slowly. Make sure to brown the beef in a skillet before adding it to the slow cooker. This step adds depth of flavor that really elevates the dish. Use fresh ingredients whenever possible. Fresh garlic, ginger, and basil can make a noticeable difference compared to their dried counterparts. For the curry paste, look for a brand that uses authentic ingredients, as this can really impact the overall taste. Adjust the spice level by adding more or less curry paste according to your preference. If you want it milder, start with half the amount and taste before adding more. Lastly, don’t skimp on the vegetables. Adding bell peppers, carrots, or snap peas not only boosts nutrition but adds color and texture to the dish.

Serving Suggestions and Variations

This Thai red curry beef pairs wonderfully with jasmine rice, but feel free to switch it up. Quinoa or cauliflower rice are tasty alternatives if you’re looking for something different. For a refreshing contrast, serve it with a side of cucumber salad dressed in lime juice and fish sauce. If you want to make it a more substantial meal, consider adding noodles. Rice noodles or even udon noodles work nicely. For a vegetarian option, swap out the beef for firm tofu or chickpeas. Just make sure to adjust the cooking time, as tofu doesn’t require as long to cook. Another fun variation is to add coconut milk at the end for a creamier texture. Stir in a cup of coconut milk during the last 30 minutes of cooking for a richer sauce. Experimenting with different vegetables can also keep things exciting. Try adding baby corn, mushrooms, or spinach for variety.

Frequently Asked Questions

What can I substitute for the fish sauce?

If you’re looking for a substitute, soy sauce or a mix of soy sauce and a bit of lime juice can work well. Just keep in mind that the flavor will be slightly different.

How should I store leftovers?

Let the curry cool down before transferring it to an airtight container. It can stay in the fridge for up to three days or you can freeze it for up to three months.

Can I make this dish ahead of time?

You can prepare the ingredients the night before and keep them in the fridge. Just throw everything in the slow cooker in the morning and you’ll have a delicious dinner waiting for you.

What should I serve with Thai red curry beef?

Steamed rice is a classic side that pairs perfectly with this dish. You could also serve it with rice noodles or a simple cucumber salad for a refreshing contrast.

What are common mistakes to avoid when making this curry?

One mistake is skipping the browning step for the beef, which adds so much flavor. Also, be careful not to overcook it; the beef should be tender but not mushy.

Slow Cooker Thai Red Curry Beef

Liza A

Slow-cooked beef stew meets vibrant Thai flavors in this rich red curry. Tender beef, aromatic spices, and creamy coconut milk create pure comfort in a bowl.

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Prep Time 30 minutes mins

Cook Time 7 hours hrs 15 minutes mins

Total Time 7 hours hrs 45 minutes mins

Course Main Course

Cuisine Thai

Servings 5 -6 servings

Calories 350 kcal

Ingredients

  

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• 2 lbs lean beef stew meat
• 1/8 tsp salt
• 1 large onion finely chopped
• 4 garlic cloves minced
• 3/4 cup lower-sodium beef broth
• 1 tbsp brown sugar
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 398 ml can light coconut milk
• 1 tbsp sriracha or to taste
• 2 tbsp all-purpose flour
• 2 cups bagged baby spinach leaves
• Fresh basil leaves chopped

Instructions

 

• Heat a large non-stick skillet over medium-high heat. Add beef; cook 8-10 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
• Return pan to medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Spoon onion mixture over beef.
• In a medium bowl, combine beef broth, sugar, curry paste, fish sauce, lime juice, coconut milk and sriracha; pour over beef. Cover and cook on LOW for 6-7 hours.
• Stir in spinach. Whisk flour in 2 tablespoons water; stir into slow cooker. Cover and cook on LOW for 15 minutes or until sauce thickens.
• Serve beef mixture over steamed rice; sprinkle with basil leaves.

Notes

Recipe slightly adapted: myrecipes.com

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 5g

Keyword beef curry, comfort food, easy dinner, slow cooker, Thai red curry

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