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Slow-Cooker Thai Beef Curry Recipe

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4.1 from 12 reviews

This Slow-Cooker Beef Curry is a flavorful and comforting dish featuring tender beef stew meat simmered in a rich Thai red curry sauce with coconut milk, fish sauce, and fresh vegetables. Slow cooking allows the beef to become melt-in-your-mouth tender, while the addition of haricots verts, spinach, and cilantro adds freshness and vibrant texture. Perfect for an easy, hands-off meal that brings the aromatic tastes of Thailand to your table.

Ingredients

Beef and Curry Base

  • 1 tablespoon neutral oil (canola or avocado)
  • 2 pounds beef stew meat
  • ½ cup unsalted beef stock
  • ¼ cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 1 (10-oz.) yellow onion, sliced (about 2½ cups)

Vegetables and Herbs

  • ¾ cup well-shaken canned full-fat coconut milk
  • 8 ounces haricots verts (French green beans), halved crosswise
  • ½ cup loosely packed fresh cilantro leaves
  • 9 ounces fresh spinach (about 9 cups)
  • 3 tablespoons fresh lime juice
  • Cilantro sprigs (optional, for garnish)

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the neutral oil and swirl to coat the pan. Add the beef stew meat in two batches to avoid overcrowding, cooking and turning occasionally until browned on all sides, approximately 6 minutes per batch. This step develops a deep flavor through caramelization.
  2. Transfer and Deglaze: Place the browned beef into a 5- to 6-quart slow cooker. Pour beef stock into the skillet and stir while scraping up the browned bits from the bottom to capture all the flavors. Transfer this mixture to the slow cooker with the beef.
  3. Add Curry and Onion: Add Thai red curry paste, fish sauce, light brown sugar, and sliced onion to the slow cooker. Stir gently to combine the ingredients but keep the onion loosely mixed in for even cooking.
  4. Slow Cook the Beef: Cover the slow cooker and cook on low heat for about 8 hours until the beef is very tender and infused with curry flavor.
  5. Add Coconut Milk and Haricots Verts: After 8 hours, stir in the well-shaken full-fat coconut milk and halved haricots verts. Increase the slow cooker heat to high and cook until the green beans are tender, which should take about 12 minutes.
  6. Finish with Fresh Ingredients: Turn off the slow cooker heat. Add the loosely packed fresh cilantro leaves, fresh spinach, and fresh lime juice. Stir gently until the spinach begins to wilt, incorporating fresh brightness and herbal notes into the curry.
  7. Garnish and Serve: Optionally, garnish with fresh cilantro sprigs for extra aroma and color. Serve the curry hot with your choice of rice or flatbread to enjoy a rich and aromatic meal.

Notes

  • Browning the beef in batches is essential for sealing in flavor and avoiding steaming.
  • Using full-fat coconut milk adds richness and creaminess to balance the spice.
  • The slow cooking method makes this recipe very hands-off and ideal for busy days.
  • Adjust the amount of red curry paste if you prefer a milder or spicier curry.
  • This dish pairs wonderfully with steamed jasmine rice or warm naan bread.
  • The fresh spinach added at the end wilts gently and preserves nutrients and color.
  • Make sure to use a 5- to 6-quart slow cooker to accommodate the ingredients comfortably.

Find it online: https://flavorspath.com/slow-cooker-thai-beef-curry-recipe/