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!