Slow Cooker Thai Curried Beef

    (18)
    7 hours 8 minutes

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


    3 people made this

    Ingredients
    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)

    Directions
    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 and Ratings
    Global Ratings:
    (18)

    Reviews in English (14)

    by
    2

    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)

    by
    0

    I followed this recipe exactly except I left out the jalepenos because I was feeding this to my 18 month old. My husband and I love Thai food and eating out, so this recipe seemed great because it was simple. This is nothing like what you'd get at a Thai restaurant. It was pretty bland and not really flavorful at all (I used Thai Kitchen red curry paste). This is more like something my mother-in-law from the midwest would consider an exotic Thai dish. It tasted fine overall and was edible, but I wouldn't call it Thai. This would require major tweaking for me to make again.  -  28 Sep 2017  (Review from Allrecipes USA and Canada)

    by
    0

    I made this as directed (except forgot the basil because we were starving and hurrying) and the whole family loved it: my 2-year old through my picky 13-year old. In fact, everyone had seconds. (That only happens with a handful of favorite meals.) There may be a few tweaks I make next time, just due to preference, but will definitely make again! Would be easy to double or triple and still fit in slow cooker. Served on basmati (our preferred) with edamame on the side and everyone was satisfied.  -  30 Aug 2017  (Review from Allrecipes USA and Canada)

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