Slow cooked red beef curry
Thai red curry is a little bit spicy, sweet and funky. All the hard work is done for you when you buy a curry paste, which is full of lemongrass, garlic, chilli and shrimp paste. Together, these pack loads of flavour and go great with beef, chicken or lamb.
This recipe is also a part of our Beef Recipe Collection.
- 400g beef, diced
- 1 onion, sliced
- 1 red capsicum, sliced
- 1 can coconut cream
- 2 Tbsp red curry paste
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
Ingredients for side dishes
- 2 cups rice
- 2 cups green beans
- In a snaplock bag, add all ingredients and freeze.
- Remove from the freezer the night before so it defrosts overnight.
- Place the ingredients in a slow cooker and cook for 4-5 hours on low.
- If there is quite a bit of liquid, thicken with 2 Tbsp flour mixed with a small amount of water and stir through, cook on high for 10-15 mins to thicken up. Add more flour/water mix if needed.
- Season and serve with plain rice and steamed green beans. Garnish with coriander.
- Your slow cooker is your best friend when it comes to saving money on dinner! Cheaper cuts of meat can be slowly transformed into tender, melt-in-the-mouth chunks and you hardly have to do anything.
Add a splash of fish sauce and lime juice to this dish for a little extra brightness to your red curry.
- Do you thicken beef curry with the lid on or off?
Cooking the sauce uncovered allows water to evaporate, so if your goal is to reduce it and make it thicker, skip the lid.
- What happens if you put too much in the slow cooker?
Don't overfill the pot! You should never put so much food in your slow cooker that it's more than two-thirds full. Not only can this cause it to overflow, but it can also lead to undercooked food, as it takes longer for the contents to get to temperature.