Slow Cooker Thai Beef Curry
Even though the weather outside is frightful (okay, maybe it’s not snowing; it’s just really hot and humid in October), it’s still slow cooker season in my world. If you couldn’t tell, I’m wild about all things made in my crock pot or Instant Pot right now. I’m also slightly obsessed with all things Asian. I eat Thai, Vietnamese or Indian at least once a week and recently, I’ve posted my Slow Cooker General Tso’s Chicken and my Instant Pot Indian Butter Chicken.
So, after reading through the bible, err, I mean the latest issue of Cooking Light, I stumbled upon a recipe for Thai Beef Curry in the slow cooker, and the rest was history, as they say. I knew I had to have it. I knew I needed this wonderfully crazy flavorful dish in my life. Most of the ingredients I had on hand and for the rest I stopped by the local market and picked up a few odds and ends to make this heavenly dish a reality.
Now, let’s talk taste! After cooking on low and slow all day, the beef in this dish gets a little charred on the outside, but nice and buttery on the inside. It’s that fall-apart-in-the-crock-pot kind of stew beef that just begs to be eaten. Now, the flavors. The curry and the coconut milk create the most velvety Thai yumminess that pairs perfectly with the cilantro and lime juice. Is your mouth-watering yet? Yes! Serve this meat lover’s dream come true over some white rice or soba noodles and dinner is served.
Go big on flavor and wow factor with this deliciously easy Slow Cooker Thai Beef Curry.
- 1 Tbsp Canola Oil
- 2 lbs Beef Stew Meat
- 1/2 Cup Low Sodium Beef Stock
- 1/4 Cup Thai Red Curry Paste
- 2 Tbsp Fish Sauce
- 1 Tbsp Light Brown Sugar
- 1 Yellow Onion
- 3/4 Cup Full-fat Coconut Milk Well Shaken
- 8 oz Haricot Verts
- 1/2 Cup Cilantro Chopped
- 9 oz Fresh Spinach
- 3 Tbsp Lime Juice
Over medium-high heat, add oil to a large skillet and coat evenly. Add beef, cooking in 2 batches, turning occasionally until browned on all sides. Place all browned beef into the slow cooker
Add the stock to the skillet, stirring and scraping to get off all the browned bits from the pan. Transfer mixture to the slow cooker.
Add the curry paste, fish sauce, sugar, and onion. Stir to combine. Cover and cook on low for 8 hours. Beef should be very tender.
Add the coconut milk and haricot verts to the slow cooker. Turn the heat to high and cook until the haricot verts are tender (approximately 12 minutes).
Turn the heat off and add the cilantro, spinach and lime juice. Stir gently until the spinach wilts. Garnish with extra cilantro.