Slow cooker Thai curried beef

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    Slow cooker Thai curried beef

    Slow cooker Thai curried beef

    (4)
    7hr8min


    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.

    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:
    (4)

    Reviews in English (4)

    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

    We loved this!!! I did as the previous comment and browned the meat with a coating of seasoned flour. I also added 1 Tb. fish sauce and 2 Tb. fresh ginger. This added another dimension to the flavor. So good over rice!!!  -  09 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    This is so delicious. My household is extremely excited for me to cook this again. I ended up with three pounds of meat, so I adjusted the recipe roughly, mostly by sight, to make sure the meat was covered. I dumped slurry in at the end to thicken it up and we put it over rice. It was amazing. Next time I might try cooking the meat in corn starch as a previous commenter suggested and see if that doesn't thicken it while it cooks so I don't have to add the slurry at the end. I also cooked this on high since I got started late in the morning and didn't have 10 hours to wait for it to be finished on low.  -  16 Feb 2017  (Review from Allrecipes US | Canada)

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