If you are craving a rich, warming dish that effortlessly combines a medley of vibrant flavors and tender textures, the Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach Recipe will become your new go-to comfort food. This recipe transforms humble ingredients into a luscious, aromatic curry where succulent beef meets creamy coconut milk, fresh green beans, and a generous handful of spinach. It’s a meal that feels both indulgent and nourishing, perfect for those cozy nights when you want something hearty yet vibrant on your plate.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture without complicating the process. From the tender stew meat to the fresh herbs and vegetables, everything combines seamlessly in the slow cooker to create a dish that’s as colorful as it is delicious.
- Neutral oil (1 tablespoon): Use a mild oil like canola or avocado to brown the beef evenly without overpowering the curry’s flavors.
- Beef stew meat (2 pounds): Choose well-marbled pieces to ensure tender, juicy bites after slow cooking.
- Unsalted beef stock (½ cup): Adds depth to the curry base while controlling the saltiness.
- Thai red curry paste (¼ cup): Infuses the dish with authentic spicy-sweet notes typical of Thai cuisine.
- Fish sauce (2 tablespoons): Provides umami richness and balances the sweetness.
- Light brown sugar (1 tablespoon): Adds a subtle caramelized sweetness that enhances the curry’s complexity.
- Yellow onion, sliced (about 2½ cups): Contributes sweetness and body to the sauce as it slowly caramelizes.
- Full-fat coconut milk (¾ cup, well-shaken): Brings creaminess and tropical aroma essential for a comforting curry.
- Haricots verts (8 ounces, halved): These French green beans add a fresh crunch and vibrant color.
- Fresh cilantro leaves (½ cup, loosely packed): Enhance brightness and add herbal freshness when stirred in at the end.
- Fresh spinach (9 ounces or about 9 cups): Delivers beautiful leafy texture and a subtle earthiness that balances rich flavors.
- Fresh lime juice (3 tablespoons): Adds a tangy lift to brighten every bite and tie all ingredients together.
- Cilantro sprigs (optional): Perfect for garnish to create an inviting final presentation with a burst of fresh color.
How to Make Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach Recipe
Step 1: Brown the Beef
The first step to incredible flavor is developing a golden crust on your beef stew meat. Heat a tablespoon of neutral oil in a skillet over medium-high heat, and brown the beef in batches to avoid overcrowding. This ensures that each piece sears nicely, locking in juices and giving your curry a rich, hearty base. Once browned, transfer the beef into your slow cooker to start the magic process.
Step 2: Prepare the Curry Base
After browning the beef, it’s time to craft the flavorful sauce. Return the skillet to the stove and deglaze it with the unsalted beef stock, scraping up all those delicious browned bits stuck to the bottom. Add in the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onions. Stir everything together until it forms a fragrant, cohesive mixture. Pour this vibrant curry base over the beef in the slow cooker, then cover and cook on low for 8 hours. The slow heat transforms the tough stew meat into melt-in-your-mouth tenderness and infuses the curry with deep, rich flavor complexity.
Step 3: Finish the Curry
With just about 30 minutes to go, stir in the well-shaken coconut milk and halved haricots verts. Switch the slow cooker to high and cook until the green beans are tender but still vibrant and crisp to the bite. When you turn off the heat, stir in fresh cilantro leaves, a generous amount of fresh spinach, and bright lime juice. The residual warmth gently wilts the spinach, while the lime juice cuts through the richness to create a perfectly balanced finish. If you love, add a few cilantro sprigs on top to serve.
How to Serve Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach Recipe
Garnishes
A sprinkle of fresh cilantro sprigs enhances the aroma and adds a pop of gorgeous green on the table. You can also consider a wedge of lime on the side for anyone who loves an extra zing in their bowl. Thinly sliced red chili or toasted coconut flakes make fun, flavorful optional garnishes for a personalized touch.
Side Dishes
This Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach Recipe pairs beautifully with steamed jasmine rice or fluffy basmati, which soak up all that delicious sauce. If you want something lighter, serve it over cauliflower rice or alongside warm naan bread for mopping up every heavenly bite.
Creative Ways to Present
For a vibrant presentation, serve the curry in a rustic bowl, layering the tender beef and veggies over rice, and topping with fresh herbs and a drizzle of coconut milk. A sprinkle of toasted peanuts or cashews enhances texture variation. For an elegant dinner, accompany with a side of pickled vegetables or a fresh cucumber salad to add brightness and crunch.
Make Ahead and Storage
Storing Leftovers
This curry tastes fantastic the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the curry has cooled before sealing to keep the beef tender and vegetables fresh.
Freezing
Freezing individual portions is a fantastic way to enjoy this curry on busy nights. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just be aware that spinach texture may soften slightly after freezing.
Reheating
Reheat the curry gently on the stovetop or in the microwave until just warmed through. Stir in a splash of coconut milk or water if the sauce feels too thick. Avoid overheating to keep the beef tender and the greens from overcooking.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is ideal for slow cooking, chuck roast or brisket cut into chunks also work wonderfully as they become tender and flavorful after long, slow simmering.
Is this curry spicy?
The heat level comes from the Thai red curry paste, which is moderately spicy. You can adjust the amount to suit your taste, or balance it with extra coconut milk for a milder curry.
Can I substitute the haricots verts with other vegetables?
Yes! Snap peas, regular green beans, or even chopped broccoli florets can be great alternatives, added towards the end to keep their texture crisp and fresh.
What if I don’t have fish sauce?
If you need a substitute, soy sauce or tamari can work in a pinch, but the flavor profile will be slightly different. Fish sauce adds a particular umami depth characteristic of Thai dishes.
Can I make this recipe in an Instant Pot?
This curry is perfect for slow cooking, but you can adapt it to an Instant Pot using the sauté function to brown the beef and then pressure cooking on high for about 35 minutes, followed by a natural release.
Final Thoughts
There is something truly special about the Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach Recipe. It offers a soulful combination of savory beef, fragrant spices, crisp vegetables, and creamy coconut that warms your heart and fills your belly. I encourage you to try this recipe for your next meal—it’s a delightful way to bring comforting, exotic flavors into your kitchen with very little hands-on time and maximum delicious payoff.
Print
Slow-Cooker Beef Curry with Coconut, Green Beans, and Spinach 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 recipe offers a rich and flavorful dish merging tender beef stew meat with aromatic Thai red curry spices, creamy coconut milk, and fresh vegetables. Slow cooking allows the beef to become melt-in-your-mouth tender, while fresh cilantro, spinach, and lime juice brighten the dish at the end for a perfectly balanced curry that’s easy to prepare and ideal for comforting family meals.
Ingredients
Main Ingredients
- 1 tablespoon neutral oil, such as 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)
- 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 1 tablespoon of 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 to the slow cooker.
- Prepare the Curry Base: To the same skillet, pour in ½ cup of unsalted beef stock to deglaze, scraping up any browned bits from the bottom. Add ¼ cup Thai red curry paste, 2 tablespoons fish sauce, 1 tablespoon light brown sugar, and 1 sliced yellow onion. Stir to combine and allow the mixture to heat through briefly, then pour this curry base over the beef in the slow cooker.
- Slow Cook the Beef: Cover and cook the beef and curry base in the slow cooker on low for 8 hours to develop deep flavors and tenderize the meat.
- Finish the Curry: After 8 hours, add ¾ cup well-shaken canned full-fat coconut milk and 8 ounces of halved haricots verts to the slow cooker. Switch the slow cooker to high and cook until the green beans are tender, approximately 20-30 minutes.
- Add Fresh Greens and Lime: Turn off the heat. Stir in ½ cup loosely packed fresh cilantro leaves, 9 ounces fresh spinach, and 3 tablespoons fresh lime juice until the spinach is wilted and the flavors are well blended.
- Serve: Garnish with cilantro sprigs if desired and serve the curry hot with your choice of side such as rice or naan bread.
Notes
- You can substitute haricots verts with regular green beans if unavailable.
- For a spicier curry, add more Thai red curry paste or a dash of chili flakes.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- This recipe can be adapted for slow cookers of different sizes; ensure the beef is mostly submerged in the curry base for even cooking.
