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Slow cooker Thai curried beef recipe

Slow cooker Thai curried beef recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef curry

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

65 people made this

IngredientsServes: 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)

MethodPrep: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 & ratingsAverage global rating:(45)

Reviews in English (34)

by Koriekiss

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

by Boobala

AWESOME recipe!!! I added half a red onion, 1.5 green pepper, half a bunch of asparagus and 10 small potatoes. The last 20mins, I added 3/4 cup of water mixed with 2 tablespoons of cornstarch to thicken the sauce.-04 Mar 2019

Slow Cooker Coconut Curry Beef Stew

A hearty slow cooker stew with melt-in-your-mouth tender beef chunks in creamy coconut sauce flavored with curry powder and other spices. SLOW COOKER COCONUT CURRY BEEF STEW – deliciousness in every mouthful!

Fall is the time to make delicious comfort food that will help us cope with freezing cold winter nights. I often experiment on different types and flavors of beef stew so all throughout the season we don’t get tired of the same old, same old recipe.

This time, I fancied something with a bit of an Asian kick. For convenience, I used the slow cooker so it’s just a matter of dumping all the ingredients in, and then it’s ready when we are.

We used some curry powder and other spices to add flavor to the stew and also added some coconut milk for that touch of creamy goodness. With melt-in-your mouth tender beef chunks after a long slow cooking, I can honestly say – this dish truly tickled our taste buds and we enjoyed each delicious mouthful.

The bonus, it’s even better the next day – assuming there’ll be some left-over which may be doubtful if you’re into curry and rice! Enjoy!

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2 Tablespoons Butter
2 Tablespoons Olive Oil
2 lbs Boneless Beef Chuck cut into 2-inch chunks
2 medium Onions, chopped
1 large sweet potato, sliced into 1 1/2 inch chunks
3 medium carrots, sliced 1 1/2 inch chunks
1 14 oz can coconut Milk
1 1/2 Tablespoons Curry Powder
1 teaspoon ground Ginger
1 teaspoon ground Coriander
1/2 teaspoon Garlic powder
1 Tablespoon Sugar, plus more if needed
1 1/2 Tablespoon Fish Sauce or to taste
Salt and pepper, to taste

Liberally season the beef cubes with salt and pepper.

Melt the butter and oil using medium-high heat (but not smoking hot) in a large and heavy-bottomed pan. Brown the cubed beef in batches. Place the meat in a large platter as you cook.

Place the onion slices on the slow cooker and top with the browned beef. Add the sweet potatoes and carrots.

In a bowl, whisk together the coconut milk, curry powder, spices, sugar, fish sauce, and a little salt and pepper. Pour over beef and vegetables.

Cook on low for at least 8-10 hours or about 5-6 hours on high. The length of time varies depending on your crockpot. Adjust seasoning if necessary adding a little more sugar to balance the flavors and some salt and pepper, to taste.

Delicious flavoursome easy slow cooker meal, packed with lovely flavours.


  • 700-900 grams Beef, blade, gravy or chuck steak, cut into bite sized chunks
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Four Potatoes, large, cut into bite sized chunks
  • 400 grams Mushrooms, quartered
  • 1 Carrot, diced into bite sized chunks
  • 1 Onion, finely diced
  • 2 Tablespoons of Green Curry Paste
  • 3 teaspoons Garlic, crushed
  • 1 Tablespoon Brown Sugar
  • 400 ml can of Coconut Milk, good quality, high solids variety
  • 1 Tablespoon Cornflour



  1. Begin by preparing the slow cooker with oil or cooking spray
  2. Dice the beef into bite sized pieces, remove and discard any large amounts of fat.
  3. Add the beef to the slow cooker and season well with the salt & pepper.
  4. Peel and prepare the vegetables, dice the carrots and potatoes into bite sized chunks, quarter the mushrooms and finely dice the onion.
  5. Add these vegetables to the slow cooker
  6. Add to this the green curry paste, garlic, brown sugar and finally pour over the coconut milk (if using kaffir leaves add these now also)
  7. Stir to combine and cook on LOW for 8 hours
  8. Stir gently a few times during cooking
  9. At 8 hours take out 1/3 of a cup of the cooking liquid and add the cornflour to this and stir until no lumps remain then pour back into the slow cooker and stir gently to combine
  10. If adding green beans add them now
  11. Cook for a further 45 minutes to an hour to allow sauce to thicken and everything to become tender
  12. Remove Kaffir leaves and discard
  13. Serve with a fragrant rice or on its own (if using squeeze a little lime juice over the curry before serving)
  14. This will freeze well, allow to cool before adding portions in airtight containers to the refrigerator or freezer.
  15. Enjoy!

It is as easy as that! I hope you enjoy this lovely recipe so kindly provided to me by Jake. If you have a favourite then be sure to send me a message or hit me up via social media with the recipe. It is lovely to share these family favourites.

Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Fancy some other easy Slow Cooker recipes ?

    – This is one of the most loved recipes on this site, over 175 ⭐️⭐️⭐️⭐️⭐️ reviews! – Such an easy and yummy Sunday roast joint. – Another super simple and delicious roast joint, complete with gravy.

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

This post was originally published on March 28, 2018 and updated on February 9, 2021.


Slow Cooker 101 Soups Stews, Chilis, and Curries Chicken and Turkey Steaks, Chops, Roasts, and More Fish and Shellfish Pasta Casseroles Cooking for Two Vegetable Mains and Sides Rice, Grains, and Beans Desserts Conversions & ­Equivalencies

Slow Cooker Thai Beef

The recipe for this slow cooker Thai beef comes from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes (affiliate link) , by Stephanie O’Dea.

It’s short list of ingredients—beef, satay peanut sauce, coconut milk and carrots—and easy fix-and-forget-it instructions caught my eye recently, when I was feeling especially lazy.

Slow Cooked Thai-Style Beef

So, I decided to give it a try.

As soon as I dumped the satay peanut sauce and coconut milk into the slow cooker, I began to have my doubts.

It seemed like way too much coconut milk for the amount of satay sauce. I immediately wished I had used only half the can, but there was no turning back. So I added the baby carrots and some red bell pepper, popped on the cover and let it cook, undisturbed, for several hours.

When fork tender, I gave my slow cooker Thai beef a taste.

Just as I’d suspected, it was pretty bland.

So, I spiced it up with a few glugs of soy sauce, shakes of hot pepper sauce, and a handful of chopped cilantro, which seemed to work.

Our tastes are all so different, recipes often will need little tweaks to suit our preferences. Adjusting them to work for us get’s easier the more we do it.

Served over brown basmati rice, this slow cooker Thai beef made for a hearty satisfying supper.

As I was eating, I couldn’t help but think that with the addition of beef broth and a bag of frozen stir-fry vegetables, the recipe could be converted into a delicious slow cooker Thai Beef soup.

According to my calculations, each serving has 395 calories and:

7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this Crock Pot Thai-Spiced Beef, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Slow cooker prawn curry recipe

Warming and smooth, this Goan prawn coconut curry is infused with flavours different aromatics, like ginger, chilli and turmeric that really develop their flavours during the slow-cooking process. Paired with sweet, meaty prawns, this curry will soon become a favourite mid-week treat.


  • 1 tsp whole black peppercorns
  • 4 tsp coriander seeds
  • 2.5 tsp cumin seeds
  • 4 tbsp vegetable oil
  • 2 medium onions, quartered
  • 2 tomatoes, quartered
  • 400 ml can coconut milk
  • 100 g desiccated coconut
  • 2 whole fresh red chillies
  • 0.5 tsp ground turmeric
  • 30 g piece of fresh ginger, peeled
  • 4 garlic cloves, peeled and chopped
  • 100 g baby spinach
  • 1 lime, juiced
  • 1 small bunch coriander, roughly chopped
  • 400 g raw king prawns (fresh or defrosted from frozen)
  • 1 tsp whole black peppercorns
  • 4 tsp coriander seeds
  • 2.5 tsp cumin seeds
  • 4 tbsp vegetable oil
  • 2 medium onions, quartered
  • 2 tomatoes, quartered
  • 14.1 fl oz can coconut milk
  • 3.5 oz desiccated coconut
  • 2 whole fresh red chillies
  • 0.5 tsp ground turmeric
  • 1.1 oz piece of fresh ginger, peeled
  • 4 garlic cloves, peeled and chopped
  • 3.5 oz baby spinach
  • 1 lime, juiced
  • 1 small bunch coriander, roughly chopped
  • 14.1 oz raw king prawns (fresh or defrosted from frozen)
  • 1 tsp whole black peppercorns
  • 4 tsp coriander seeds
  • 2.5 tsp cumin seeds
  • 4 tbsp vegetable oil
  • 2 medium onions, quartered
  • 2 tomatoes, quartered
  • 1.7 cups can coconut milk
  • 3.5 oz desiccated coconut
  • 2 whole fresh red chillies
  • 0.5 tsp ground turmeric
  • 1.1 oz piece of fresh ginger, peeled
  • 4 garlic cloves, peeled and chopped
  • 3.5 oz baby spinach
  • 1 lime, juiced
  • 1 small bunch coriander, roughly chopped
  • 14.1 oz raw king prawns (fresh or defrosted from frozen)


  • Cuisine: Indian
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 200 mins
  • Serves: 4


  1. Grind the peppercorns, coriander and cumin seeds in a spice grinder and add to a food processor or high speed blender along with the rest of the sauce ingredients apart from prawns, spinach, lime juice and coriander. Process or blend until smooth.
  2. Add the sauce to a slow-cooker, cover and cook on high for 3 hours or low for 5-6 hours.
  3. When ready to serve, turn heat setting to high and add the prawns, spinach, lime juice and coriander.
  4. Stir well, cover and cook for approximately 10 minutes or until the prawns are pink and cooked through.
  5. Serve with basmati rice and roti.

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Slow Cooker Thai Green Curry

We love a good curry at my house. Well, all of us except my husband. But even he went back for seconds of this Slow Cooker Thai Green Curry.

I’m sure it was the big, tender chunks of slow cooked beef that won him over. And to my surprise, neither he or the kids complained about the green beans and spinach.

In fact, my middle son was helping me photograph this tasty dish and commented on how good it looked, “like on of the most professional looking things I’d made in a long time.”

And yes, he thought it tasted like something he’d order and a restaurant too. So, even loaded with healthy veggies, this green curry was a huge hit with everyone!

Of course, I love that it’s made in a slow cooker, so the meat is nice and tender. Just remember that the vegetables go in towards the very end of the cooking time so they don’t get mushy.

Nobody want mushy vegetables in their curry. I think other green veggies, like asparagus, would also work well in this dish. Really, you could add in all kinds of vegetables, if you didn’t mind not sticking with the color scheme.

We served this over rice noodles, but regular rice would work just as well. And this curry could definitely be served on its own and still be a delicious, hearty meal.

I also think pork or chicken would be great substitutions for the beef, so feel free to experiment with the recipe. Either way, the result will be a flavorful, healthy curry that may even win over your pickiest eaters.

Be sure to save this Slow Cooker Thai Green Curry recipe to your favorite Pinterest board for later.

Tips for Making Great Curry

Take your time: Good curry doesn’t have to take hours but you do want to allow ingredients such as onions to cook properly for the most flavor.

Seasoning: Don’t be afraid to be generous with your spices. Add a little sugar to tomato based curries to take away the acidity. A pinch of salt can also balance the dish.

If you do go a little overboard with your seasonings, add a squeeze of lemon juice to neutralize the excess.

Garnish: Serve toppings with your curry, like peanuts, golden raisins, green onions, chopped cilantro, coconut or toasted sesame seeds. They can add even more depth of flavor to your curry dish.

Beautiful beef recipes for your slow cooker

This hearty beef casserole with cheesy herb dumplings is the ultimate in slow cooker comfort food!

This Vietnamese-inspired beef brisket is simply delicious perched on top of steamed rice and sprinkled with fresh coriander.

Rich beef curries like this delicious beef rendang are perfectly suited to slow cooking, which tenderises tough cuts of beef and intensifies the flavour of spices.

The only thing missing from the serving suggestions for this beef and vegetable soup is a thick blanket, fluffy socks and roaring fireplace!

These slow-cooked beer and thyme beef cheeks come together over a leisurely 9 hours without you having to worry about a thing!

This Thai-inspired curried coconut beef dish becomes intensely flavoured after stewing in your slow cooker. Perfect for scratching that take away itch without breaking the bank.

This traditional Mexican beef chilli mole, where chocolate, chilli and beef are combined in a delicious, hearty casserole is an ideal slow-cooker recipe.

Your slow cooker is the perfect tool for creating the tender, flavoursome meat in this slow cooker beef massaman curry that will fill your house with a mouthwatering aroma.

Just when you thought taco night couldn't get any easier in comes the slow cooker! These slow cooker shredded beef tacos are an easy and tasty midweek dinner wonder!

Technically a veal dish, this slow cooker osso bucco takes all the guess work out of making this classic Italian stew. Topped with a zesty gremolata, this dish is perfect served atop fluffy polenta.

Warm, hearty and packed with mushrooms and bacon, this beef stew is slow-cooked in a fragrant red wine sauce to tender perfection.

Want to take your spaghetti bolognese to a whole other level? Try this pappardelle with slow-cooked beef ragu. Instead of mince, slow cooked beef shin is cooked in a rich sauce and shredded before being served atop thick, al dente pappardelle.

This beef rib bourguignon is perfect for your slow cooker, which tenderises the beef short ribs and intensifies the rich sauce in this classic French casserole. Serve these succulent ribs with creamy mashed potatoes.

  • 4 tbsp sunflower oil
  • 800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 chillies, finely chopped, plus extra to taste
  • 2.5cm/1in piece fresh root ginger, peeled and finely grated
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 x 400g cans chopped tomatoes
  • 2 tsp garam masala
  • 200g/7oz natural yoghurt
  • small handful fresh chopped coriander (optional)

Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.

Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.

Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.

Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.

About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

Recipe Tips

Alternatively, you can cook this curry on the hob for 2-3 hours on a low heat, or until the beef is very tender.


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