Slow cooker Thai beef curry
This slow cooker recipe is the essence of comforting cold weather meals! Packed with flavour, vegetables and melt in the mouth pieces of beef; make a double batch and store in the freezer for hassle-free weeknight meals.
View the method
- 500g beef chuck or rump, cut into 3cm cubes
- 1 brown onion, peeled and diced
- ½ cup Thai red or green curry paste
- 1 cup beef stock
- 1 Tbsp fish sauce
- 2 tsp brown sugar
- 400ml coconut milk
- 300g pumpkin, peeled and diced
- 2 carrots, peeled and diced
- 150g green beans, roughly chopped
- 2 cups fresh or frozen spinach
- Juice of one lime
- Rice and coriander, to serve
Back to ingredients
- Bring a frying pan to a medium high heat with a drizzle of oil. Pan fry the diced beef for 2-3 minutes or until golden brown, in two batches if necessary.
- Add the beef to the slow cooker, along with the diced onion, curry paste, beef stock, fish sauce and brown sugar. Stir to combine and place the lid on the slow cooker. Set to high and cook for 4 hours.
- After 4 hours, add the coconut milk, pumpkin and carrots and leave to cook for a remaining 1-2 hours or until the vegetables and meat are tender. Reduce to a low temperature and place the beans and spinach to cook for a final 15-20 minutes. Add the lime juice and stir to combine.
- Serve the curry with rice and fresh coriander. Store in the fridge for 4 days or in the freezer.