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
Scale
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.
