Slow Cooker Thai Curried Beef

    (15)
    7 hours 8 minutes

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


    2 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:
    (15)

    Reviews in English (11)

    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

    This was delicious and easy! I will certainly make it again.  -  06 Aug 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Most fabulous beef teriyaki I've ever had ! I made a number of alterations to the recipe using more simple ingredients I had on hand . It did not take the full amount of time recommended . Only about six hours on though he in the crockpot . I did not add any hot spicy things like jalapeños and I dumped in more brown sugar then was recommended . I dredged the beef in a combination of flour curry and salt and five Chinese spice blend before Browning . My beef teriyaki was plenty thick and super savory . I ended up watering it down significantly to get the right. Consistency . Since I don't have coconut milk I used extra beef broth and a half cup of old shredded coconut I found in my baking cupboard. It seemed the other three reviews mentioned that the flavor was not as strong as they would like and that it was too watery so I added Chinese five spice and a lot of curry powder instead of curry paste because I don't have any curry paste Also I will use lemon juice because I don't have lime. I should add that I had no peanut oil and just used canola. This was so amazing I doubled the recipe and I'm very happy that I did.  -  05 Aug 2017  (Review from Allrecipes USA and Canada)

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