Slow Cooker Coconut Thai Beef Curry is a delicious and healthy dish that’s perfect for busy weeknights. It’s easy to prepare, with only a handful of ingredients and no need for any exotic spices or sauces.
Slow Cooker Thai Beef Curry is a delicious and easy to make meal. It’s perfect for busy weeknights or when you’re feeling too lazy to cook!
Coconut Thai Beef Curry is a wonderful, flavorful, and fragrant slow cooker dish that is also very easy to prepare!
One of my favorite methods to contribute material to my website is to have users pass on well-loved recipes that have been tried and true. Jake shared this recipe with me, and it’s delicious! Of course, I had to make a few changes since I couldn’t help myself, but it’s such a wonderful, warm meal that’s also really simple.
Green curry paste is used in this dish, and it’s quite simple to get at the supermarket. In terms of flavor and heat, they differ dramatically across brands, so it’s worth comparing them before committing to one. Green curry is a milder curry, and we don’t use a lot of it here, so it works nicely.
To give a bit more flavor and heat, I suggest adding 2 Tablespoons of green curry; some people use up to 3 Tablespoons; the original recipe was for 2 teaspoons, so you can see we all have varied preferences!
Green curry is a sweet, flavorful curry with a wonderful mix of flavors that come out when cooked, including green chillies, lemongrass, garlic, kafir lime, and more.
Of course, you may make it from scratch, but I believe purchasing a jar of your favorite is a better option! It may be used to make a variety of dishes.
The ingredients are basic, which is the beauty of slow cookers: you can use simple ingredients that infuse into one other in such a beautiful manner thanks to slow and low cooking. The flavors of coconut cream and Thai cuisine complement each other wonderfully.
When selecting a good quality coconut milk, seek for one with a high solids content and shake the can well before opening it. There are a few more items not listed above that may greatly improve the flavor of the recipe below.
After the majority of the cooking time has passed, you will need to thicken the gravy using flour or cornflour, which is typical when using a slow cooker.
Slow cooking is what slow cookers were made for, but you can cook this on high for just over half the time if you need to, but the meat may not break apart as much as it would if cooked on low for longer.
For slow cooker cooking, I usually chop my vegetables quite chunky, particularly mushrooms, since my kids don’t like them and we have to take them out all the time – the larger they are, the simpler they are to locate!
But I also find that it’s done after the potatoes are cooked and the meat is easily torn apart.
If you like slow cooker meals, try out these simple ones below; just click on the title to view the recipe.
I hope you like this delicious and simple dish.
If you prepare this version of Coconut Thai Beef Curry in a Slow Cooker, please let me know in the comments section below.
Slow Cooker Coconut Thai Beef Curry
5-6 pound yield
Time to Prepare: 30 minutes
Time to prepare: 8 hours
Time total: 8 hours and 30 minutes
Delicious and flavorful slow cooker dinner with a variety of flavors.
- 700 to 900 g Beef, chuck steak, or blade steak, sliced into bite-sized pieces
- 1 teaspoon kosher salt
- a half teaspoon of pepper
- 4 big potatoes, sliced into bite-size pieces
- Mushrooms, quartered, 400 g
- 1 carrot, peeled and sliced into small pieces
- 1 finely diced onion
- 2 tsp. green curry paste
- 3 tablespoons crushed garlic
- 1 tblsp. sugar (brown)
- Coconut Milk, 400 mL, excellent grade, high solids variety
- 1 tsp. cornflour
- 4 leaves of kaffir lime
- To Serve: Lime Juice
- Green Beans Blanched
- Prepare the slow cooker by spraying it with oil or cooking spray.
- Remove and discard any significant quantities of fat from the meat before dicing it into bite-sized pieces.
- Season the meat with salt and pepper and place it in the slow cooker.
- Prepare the veggies by peeling and chopping them, dicing the carrots and potatoes into bite-sized pieces, quartering the mushrooms, and finely dicing the onion.
- Fill the slow cooker with these veggies.
- Toss in the green curry paste, garlic, and brown sugar, then pour in the coconut milk (if using kaffir leaves add these now also)
- Cook on LOW for 8 hours, stirring occasionally.
- During the cooking process, gently stir a few times.
- Remove 1/3 cup of the cooking liquid and whisk in the cornflour until no lumps remain, then pour back into the slow cooker and gently stir to mix at 8 hours.
- If you’re adding green beans, do so now.
- Cook for another 45 minutes to an hour to thicken the sauce and make everything tender.
- Kaffir leaves should be removed and discarded.
- Serve alone or with a fragrant rice (if using squeeze a little lime juice over the curry before serving)
- Allow to cool completely before storing portions in airtight containers in the refrigerator or freezer.
That’s all there is to it! I hope you enjoy this delicious dish that Jake so generously shared with me. If you have a favorite, please shoot me a note or share the recipe with me on social media. It’s wonderful to be able to share these family favorites.
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Good luck with your cooking!
It’s worth pinning! Pinterest
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