Crockpot Thai Red Curry Beef Recipe
This Crockpot Thai Red Curry Beef proves that bold flavors don’t require effort. Tender beef, creamy coconut milk, and spicy red curry paste do all the work. The slow cooker transforms tough cuts into melt-in-your-mouth bites without you lifting a finger. Fragrant lemongrass, ginger, and garlic infuse every bite with warmth. Serve it over jasmine rice or slurp it with noodles. Either way, it’s rich, comforting, and embarrassingly easy. Just toss everything in the crockpot, forget about it, and let the magic happen. Because who has time to babysit a pot all day?
Crockpot Thai Red Curry Beef Recipe
A slow-cooked Thai red curry featuring tender beef, coconut milk, and aromatic spices.
Ingredients
For the Beef:
- 2 lbs beef chuck cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Curry Sauce:
- 1 can 14 oz coconut milk
- 3 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon lemongrass paste or 1 stalk, smashed
- ½ teaspoon crushed red pepper flakes optional, for heat
For Vegetables & Garnish:
- 1 red bell pepper sliced
- 1 cup baby potatoes halved
- 1 small onion chopped
- ½ cup Thai basil leaves for garnish
- 1 lime cut into wedges
Instructions
Step 1: Prepare the Beef
- Season beef with salt and pepper.
- Place beef into the crockpot.
Step 2: Mix the Curry Sauce
- Whisk together coconut milk, curry paste, fish sauce, soy sauce, and brown sugar in a bowl.
- Stir in ginger, garlic, lemongrass, and red pepper flakes.
Step 3: Slow Cook the Curry
- Pour the curry mixture over the beef.
- Add potatoes and onions.
- Cover and cook on LOW for 6 hours.
Step 4: Add Vegetables & Finish
- Add red bell peppers during the last 30 minutes of cooking.
- Stir well before serving.
Step 5: Garnish & Serve
- Garnish with Thai basil and a squeeze of lime.
- Serve hot over rice or noodles.
Notes
Nutritional Information (Per Serving)
- Calories: ~420
- Total Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 30%
- Iron: 22%
- Vitamin C: 18%
- Magnesium: 15%
- Potassium: 25%
Pro Tips for the Best Thai Red Curry Beef
- Want more heat? Add extra red curry paste or fresh Thai chilies.
- Prefer a thicker sauce? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) before serving.
- Need a shortcut? Use pre-cut stew meat instead of chopping beef.
- Leftovers? It tastes even better the next day—just reheat and enjoy!
