Slow Cooker Thai Curried Beef

    7 hours 8 minutes

    Beef is simmered with coconut milk, red curry paste and spinach in this Thai-inspired slow cooker curry recipe.

    6 people made this

    Serves: 8 

    • 900g diced beef steak
    • 1/8 teaspoon salt
    • 300g diced onion
    • 4 cloves garlic, minced
    • 1 (400ml) tin coconut milk
    • 180ml beef stock
    • 3 tablespoons red curry paste
    • 2 tablespoons lime juice
    • 2 tablespoons peanut oil
    • 2 jalapeno chilli peppers, seeded and minced
    • 1 tablespoon brown sugar
    • 60g baby spinach leaves
    • 775g jasmine rice
    • enough water for cooking rice
    • 20g fresh basil leaves (optional)

    Preparation:15min  ›  Cook:6hours53min  ›  Ready in:7hours8min 

    1. Preheat a large pan over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a slow cooker and sprinkle with salt.
    2. Combine onion and garlic in the same pan over medium-high heat; cook until tender, about 5 minutes. Add to beef in the slow cooker.
    3. Stir coconut milk, beef stock, red curry paste, lime juice, peanut oil, jalapeno chilli peppers and brown sugar into the slow cooker.
    4. Cover and cook on Low until flavours combine, 6 to 10 hours.
    5. Bring water and rice to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
    6. Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

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    Reviews in English (19)


    We really really enjoyed this recipe. I did add extra salt from the get go (seasoned the meat) and ended up adding a touch more again after tasting. Also, browned the meat in the oil instead of adding it to the crockpot. After the changes I think it was definitely a 5 to my taste. Next time I might flour the meat to help thicken the sauce (did a slurry at the end this time). Some drizzled sriracha over the top for extra heat!  -  31 Oct 2016  (Review from Allrecipes USA and Canada)


    I liked it and my husband and son liked it (more than me), but it didn't taste anything close to Thai food. It was like Irish Stew meets Thailand because it was so stew and meatly like. I would only make it again because my family enjoyed it.  -  21 Feb 2018  (Review from Allrecipes USA and Canada)


    I made this yesterday and it turned out TERRIFIC. I was short on time, so cooked on high for 2 hours then turned it to low and it delivered in 6 hours as promised! It was not too spicy - Just perfect. Not sure why peanut oil was used, which I made a special trip to get. I used lite coconut milk and also put in 2 additional TBSP brown sugar. I will definitely make this again.  -  10 Feb 2018  (Review from Allrecipes USA and Canada)

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