Description
This Slow-Cooker Beef Curry offers a rich and aromatic fusion of tender beef and vibrant Thai flavors, slow-cooked to perfection. Infused with red curry paste, coconut milk, and fresh herbs, it creates a comforting and hearty meal that’s easy to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Beef and Cooking 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)
Final Ingredients
- 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 without overcrowding. Once browned, transfer the meat to the slow cooker.
- Prepare the Curry Base: Deglaze the skillet with ½ cup of unsalted beef stock to lift the browned bits from the pan. Stir in the Thai red curry paste, fish sauce, light brown sugar, and sliced yellow onion. Cook briefly to combine the flavors, then pour this mixture over the beef in the slow cooker.
- Slow Cook the Beef: Set the slow cooker on low and cook the beef curry mixture for 8 hours, allowing the flavors to meld and the meat to become tender.
- Finish the Curry: After 8 hours, add the full-fat coconut milk and halved haricots verts to the slow cooker. Switch the heat to high and cook until the green beans are tender, approximately 20-30 minutes.
- Wilt the Greens and Add Freshness: Turn off the slow cooker heat. Stir in the fresh cilantro leaves, spinach, and lime juice until the spinach wilts and everything is well combined.
- Serve: Garnish with cilantro sprigs if desired, and serve hot for a flavorful and comforting meal.
Notes
- For a spicier curry, increase the amount of Thai red curry paste slightly.
- Be sure to brown the beef in batches to avoid steaming the meat.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Haricots verts can be substituted with regular green beans if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Consider serving over jasmine rice or with naan bread for a complete meal.
