Slow cooker Thai curried beef

    Slow cooker Thai curried beef

    Recipe photo: Slow cooker Thai curried beef
    1

    Slow cooker Thai curried beef

    (6)
    7hr8min


    2 people made this

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

    Ingredients
    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)

    Method
    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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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    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 US | Canada)

    by
    0

    This was awesome!! I couldn't use red curry paste because of allergies, but used 3T of a reddish curry powder. And omitted the jalapeno bc my kids won't do spicy. I also floured the beef before Browning and the sauce thickened up nicely. Only took about 3 hours in my slow cooker, so I added a little more broth to keep it from getting too thick.  -  17 May 2017  (Review from Allrecipes US | Canada)

    by
    0

    There is a hair in this picture that is NASTY aint no one want to eat that  -  28 Apr 2017  (Review from Allrecipes US | Canada)

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