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Slow-Cooker Beef Curry

A tender and flavorful beef curry made easily in a slow cooker with a blend of spices and coconut milk, perfect for feeding a family or enjoying leftovers.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon neutral oil (canola or avocado)
  • 2 lbs beef stew meat, cubed
  • 1/2 cup unsalted beef stock
  • 1/4 cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 10 oz yellow onion, sliced
  • 3/4 cup canned full-fat coconut milk
  • 8 oz haricots verts, halved
  • 1/2 cup fresh cilantro leaves
  • 9 oz fresh spinach
  • 3 tablespoons fresh lime juice

Method
 

Preparation
  1. Begin by heating the oil in a skillet over medium heat. Sear the chunks of beef until they are browned on all sides.
  2. Deglaze the pan with a splash of the beef stock, scraping up any caramelized bits. Transfer the beef and deglazed mixture into your slow cooker.
  3. Add the remaining beef stock, red curry paste, fish sauce, brown sugar, sliced onions, and coconut milk to the slow cooker. Stir to combine.
Cooking
  1. Cover and cook on low for about 6-8 hours or high for 4-5 hours until the beef is tender.
  2. Near the end of cooking, stir in the haricots verts, fresh spinach, and lime juice.
Serving
  1. Garnish your curry with fresh cilantro leaves and serve hot, ideally with jasmine rice or warm naan.

Notes

You can skip the browning step for a quicker preparation; adding vegetables like potatoes or carrots can enhance nutrition and flavor.
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