This is a delicious flavourful aromatic recipe that is perfect in the slow cooker – Coconut Thai Beef Curry – incredibly simple to make too!
One of my favourite ways to add content to my website is to have much loved recipes passed on by readers as they are tried and trusted. This recipe was passed on by Jake, and it is wonderful! Of course I made a few tweaks as I cannot help my self, but it is such a lovely comforting dish and so easy.
This recipe uses a green curry paste, this is very easy to come by at the store. They vary incredibly between brands in terms of flavour and heat so it pays to compare these before you settle on a brand. Green curry is a milder curry and we are not using huge quantities here so it balances out well.
I recommend using 2 Tablespoons of green curry to add a little more flavour and heat, some use up to 3 Tablespoons, the original recipe called for 2 teaspoons so you can see we are all quite different in our tastes!
Green curry is a very flavoursome sweet curry, it has a beautiful blend of flavours that really come out with cooking, such as green chillies, lemongrass, garlic, kafir lime and much more.
You can of course make it from scratch but I think buying a jar of your favourite is the way to go! You can create many recipes using it.
The ingredients are quite simple, this is the beauty of slow cookers, you can use simple ingredients which with slow and low cooking infuse into each other in such a lovely way. Coconut cream and Thai flavours go together perfectly.
The key for choosing a good quality coconut milk is to look for a high solids content and to shake the can well before opening. There are a few other ingredients not shown above but that can really enhance the flavour that I have added to the recipe below
You will need to add flour or cornflour to thicken the gravy after the bulk of the cooking time is done but this is common when cooking with a slow cooker.
Long and slow is what slow cookers were designed for, but if you need you can cook this on high for just over half the time, but you may not find the beef as fall apart as if cooked on low for longer.
I always cut my veges reasonably chunky for slow cooker cooking, especially the mushrooms as my kids don’t like them so we always have to pick them out – the bigger they are the easier they are to find!
But also I find that once the potatoes are cooked and the beef is easily able to be pulled apart its ready.
If you are a fan of slow cooker dinners then be sure to check out these easy ones below, simply click on the title to see the recipe
I hope you enjoy this lovely easy recipe.
Let me know in the comments below once you make this version of Slow Cooker Coconut Thai Beef Curry
Slow Cooker Coconut Thai Beef Curry
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
- 4 Kaffir Lime Leaves
- Lime Juice to Serve
- Blanched Green Beans
- Begin by preparing the slow cooker with oil or cooking spray
- Dice the beef into bite sized pieces, remove and discard any large amounts of fat.
- Add the beef to the slow cooker and season well with the salt & pepper.
- Peel and prepare the vegetables, dice the carrots and potatoes into bite sized chunks, quarter the mushrooms and finely dice the onion.
- Add these vegetables to the slow cooker
- 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)
- Stir to combine and cook on LOW for 8 hours
- Stir gently a few times during cooking
- 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
- If adding green beans add them now
- Cook for a further 45 minutes to an hour to allow sauce to thicken and everything to become tender
- Remove Kaffir leaves and discard
- Serve with a fragrant rice or on its own (if using squeeze a little lime juice over the curry before serving)
- This will freeze well, allow to cool before adding portions in airtight containers to the refrigerator or freezer.
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.
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I made this curry and it was absolutely delicious, I did substitute green for red (cos that’s what I had in the fridge) and added some extra veggies but it was so easy and so tasty, thank you!
Wonderful! I’m so pleased you enjoyed it ☺️
I’m making this tomorrow and like you have red curry paste in the fridge and wondered about supplementing the green for the red, so good to hear it works well with that too.
Let me know how it goes Kelly ☺️
Wow, this was so easy and delicious. I forgot about the Kaffir leaves. I used the Red curry paste, next time I’ll try it with the green. Thanks for this recipe!