If you are looking for a hearty, comforting meal that bursts with rich flavors and vibrant colors, this Slow-Cooker Beef Curry Recipe is an absolute must-try. Perfect for busy days when you want a delicious home-cooked dinner without the fuss, this dish brings tender beef, aromatic herbs, and a creamy coconut curry sauce together in a way that feels like a warm hug from the inside. Whether you’re new to slow-cooking or a seasoned pro, this recipe promises simplicity and a delightful depth of taste that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Slow-Cooker Beef Curry Recipe starts with simple, well-chosen ingredients that each play a crucial role. From the tender beef stew meat to the vibrant haricots verts, every item adds texture, color, and layers of flavor that make this curry truly special.
- Neutral oil: Use canola or avocado oil to brown the beef without overpowering the flavors.
- Beef stew meat: Chosen for its tenderness when slow-cooked, it becomes melt-in-your-mouth delicious.
- Unsalted beef stock: Adds richness and depth to the curry base without extra saltiness.
- Thai red curry paste: The key to that distinctive, spicy, and fragrant curry flavor.
- Fish sauce: Provides savory umami notes that elevate the entire dish.
- Light brown sugar: Balances the heat of the curry paste with a subtle sweetness.
- Yellow onion: Adds sweetness and body, softening beautifully during cooking.
- Full-fat coconut milk: Creates a creamy, luscious sauce with a tropical touch.
- Haricots verts: These French green beans add a pleasant crunch and fresh color contrast.
- Fresh cilantro leaves: Bring a bright, herbaceous note that lightens the curry.
- Fresh spinach: Wilts into the curry, providing earthiness and boosts nutrition.
- Fresh lime juice: Adds a zesty brightness that awakens all the flavors in the dish.
- Cilantro sprigs (optional): For garnish, adding a fresh and inviting finish.
How to Make Slow-Cooker Beef Curry Recipe
Step 1: Brown the Beef
Start by heating a tablespoon of neutral oil in a skillet over medium-high heat. Brown the beef stew meat in batches, making sure each piece gets a lovely caramelized crust. This step is essential as it develops deep flavor that will infuse the entire curry. Once browned, transfer the beef to your slow cooker, setting the stage for a melt-in-your-mouth finish.
Step 2: Prepare the Curry Base
With the skillet still hot, deglaze it by pouring in the beef stock and scraping up all those flavorful browned bits stuck to the pan. Now, add the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion. Stir everything together to make a fragrant, rich curry base, then pour this mixture over the browned beef in the slow cooker. Cover and let it cook on low for about 8 hours—this slow simmer allows all the ingredients to meld into a deeply satisfying curry.
Step 3: Finish the Curry
When the slow cooking time is up, stir in the full-fat coconut milk and the haricots verts. Switch the slow cooker to high and cook just until the green beans become tender but still crisp. Finally, turn off the heat and gently fold in fresh cilantro leaves, spinach, and lime juice to add a vibrant, fresh contrast. If you like, garnish each serving with a few cilantro sprigs for that perfect touch.
How to Serve Slow-Cooker Beef Curry Recipe
Garnishes
Fresh cilantro sprigs are not only beautiful but offer a burst of herbal brightness against the rich curry. You can also add a wedge of lime on the side for extra zing, and even a dollop of plain yogurt or coconut cream if you want to mellow the spice and add creaminess.
Side Dishes
Serve this curry over steaming jasmine rice for a classic pairing that soaks up the luscious sauce. Alternatively, fragrant basmati rice or even coconut rice are wonderful choices. For a low-carb option, cauliflower rice works wonderfully as a light, nutritious base.
Creative Ways to Present
For a fun family-style presentation, serve the curry in a large, beautiful bowl surrounded by bowls of steamed rice and various sides like pickled vegetables or crisp cucumber salad. You can also turn it into a comforting wrap filling by spooning the curry into warm naan bread along with some fresh greens.
Make Ahead and Storage
Storing Leftovers
This Slow-Cooker Beef Curry Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those rich flavors and prevent any odors from mingling with other stored foods.
Freezing
If you want to prep meals well in advance, this curry freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When thawed, the beef stays tender and the curry flavors deepen even more.
Reheating
To reheat, warm the curry gently in a saucepan over low heat, stirring occasionally until heated through. If it looks too thick, add a splash of water or stock. Avoid microwaving directly from frozen for best texture and flavor.
FAQs
Can I use a different cut of beef for this Slow-Cooker Beef Curry Recipe?
Absolutely! While beef stew meat is ideal for slow cooking because it becomes tender and flavorful, you can also use chuck roast cut into chunks for a similar effect. Just ensure it’s suitable for long, slow cooking.
How spicy is this curry?
The heat level depends on the amount of Thai red curry paste you use. This recipe offers a balanced spice that is mildly hot but packed with flavor. You can adjust by adding more paste for a hotter curry or less for a milder version.
Can I make this curry without fish sauce?
Yes, if you prefer to avoid fish sauce, you can substitute it with soy sauce or tamari for a vegetarian-friendly umami boost. Keep in mind this may slightly alter the traditional flavor profile.
What if I don’t have haricots verts? Can I use regular green beans?
Regular green beans work just fine! Haricots verts are thinner and more tender, but standard green beans will add crunch and the fresh green color you want—just trim and halve them similarly before adding.
Is it possible to prepare this recipe in a pressure cooker instead?
Yes, you can adapt the recipe for a pressure cooker. Brown the beef as instructed, then combine all ingredients except the coconut milk, spinach, and lime juice in the cooker. Cook under high pressure for about 35 minutes, then add the remaining ingredients and cook on sauté mode until wilted. This method speeds up cooking significantly.
Final Thoughts
There is something truly special about coming home to the inviting aroma of slow-cooked beef curry filling the air, and this Slow-Cooker Beef Curry Recipe makes achieving that effortless and delicious. Its balance of rich, creamy textures, bold spices, and fresh greens creates a beautifully rounded meal that feels both comforting and exciting. I can’t wait for you to try it and make it a beloved staple in your kitchen just like I have!
Print
Slow-Cooker Beef Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Description
This Slow-Cooker Beef Curry is a rich and flavorful dish featuring tender beef stew meat simmered in a fragrant Thai red curry sauce with coconut milk, fresh vegetables, and aromatic herbs. Perfect for a comforting meal, this easy-to-make curry delivers layers of savory, spicy, and tangy notes developed through slow cooking.
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 yellow onion, sliced (about 2½ cups)
Vegetables and Garnish
- 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
- Brown the Beef: Heat the neutral oil in a skillet over medium-high heat. Brown the beef stew meat in batches to ensure even searing, then transfer the browned beef pieces into the slow cooker.
- Prepare the Curry Base: Using the same skillet, deglaze it by pouring in the unsalted beef stock and scraping up any browned bits from the bottom. Add Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion to the skillet. Stir and cook briefly to combine and release flavors, then pour this mixture over the beef in the slow cooker.
- Cook the Beef Curry: Cover the slow cooker and cook on the low setting for 8 hours, allowing the beef to become tender and the flavors to meld.
- Add Coconut Milk and Vegetables: After 8 hours, stir in the well-shaken full-fat coconut milk and halved haricots verts into the slow cooker. Continue cooking on high until the green beans are tender, approximately 20-30 minutes.
- Finish with Fresh Greens and Lime: Turn off the slow cooker’s heat. Stir in the fresh cilantro leaves, spinach, and fresh lime juice until the greens wilt and everything is well combined.
- Serve and Garnish: Ladle the beef curry into bowls and garnish with cilantro sprigs if desired. Serve hot.
Notes
- Browning the beef in batches ensures better caramelization and flavor.
- Beef stock can be substituted with chicken stock or vegetable broth if preferred.
- Full-fat coconut milk adds richness; however, light coconut milk can be used for a lighter version.
- Adjust fish sauce and curry paste to taste depending on spice tolerance.
- Haricots verts can be substituted with regular green beans or snap peas.
- For a thicker curry sauce, reduce the cooking liquid before adding coconut milk.
- This curry pairs well with steamed jasmine rice or naan bread.
