Slow cooker Thai curried beef

    Slow cooker Thai curried beef


    1 person made this

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

    Serves: 8 

    • 900g diced beef
    • 1/8 teaspoon salt
    • 325g 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
    • water
    • 775g jasmine rice
    • 20g fresh basil leaves (optional)

    Prep:15min  ›  Cook:6hr53min  ›  Ready in:7hr8min 

    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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