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
Scale
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.
