This Slow Cooker Thai Red Curry recipe features tender beef cooked in a rich and creamy sauce infused with aromatic spices and just the right amount of heat. Effortlessly put together in the slow cooker, this dish is perfect for a cozy night in or a special gathering. With the option to customize with your favorite toppings and serving suggestions, this flavorful curry is sure to become a family favorite. Serve over sticky rice and enjoy a delicious taste of Thai cuisine in the comfort of your own home.
Watch the video by Kitchen Sanctuary
Recipe Instructions
Tender beef, slowly cooked in a rich, creamy Thai red curry sauce, infused with aromatic spices and just the right amount of heat. And the best part is that this Slow Cooker Thai Red Curry recipe comes together almost effortlessly in the slow cooker.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/slow-cooker-thai-red-curry/
My Slow Cooker: https://geni.us/KScrockpot (affiliate link)
Ingredients
2 tbsp oil
1.5 kg (3.3 pounds) braising beef
½ tsp salt
½ tsp black pepper
1 large onion peeled and chopped
4 cloves garlic peeled and minced
2 tsp minced ginger
2 tsp lemongrass paste
90 g (6 tbsp) red Thai curry paste*
360 ml (1 1/2 cups) strong beef stock water plus 2 stock cubes is fine. Use gluten free stock to ensure the dish is gluten free.
2 tsp sugar
1 tbsp Thai fish sauce
15 fresh Thai basil leaves
400 ml (14 oz) tin full fat coconut milk
1 tbsp lime juice (juice from approx. half a lime)
200 g (7 oz) fine green beans, sliced in half
Optional:
2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water
Serving suggestions:
Sticky rice
chopped coriander (cilantro)
Thai basil leaves
finely chopped fresh Thai chillies
chopped toasted peanuts
slices of lime
Instructions
1. If your slow-cooker has a searing function, turn the searing function to high. If it doesn’t, you can do the frying stage in a large frying pan and transfer to the slow cooker later.
2. Heat the oil using the searing function (or heat on a high heat in the frying pan).
3. Add the beef and sprinkle the salt and pepper on top. Stir together and sear until lightly browned (about 6-8 minutes). If you find lots of liquid coming off your beef, you can spoon it off and add an extra drizzle of oil (we want the beef to fry, not boil).
4. Add in the onion and cook for 4-5 minutes, until slightly softened.
5. Add in the garlic, ginger, lemongrass paste, Thai curry paste, stock, sugar, fish sauce, coconut milk and Thai basil. Stir and cook for 2-3 minutes to heat through.
6. If you were using a frying pan, transfer the contents to your slow cooker now. Place your slow cooker lid on and cook on the slow cooker programme for 5-6 hours on high or 7-8 hours on low.
7. 30 minutes before you’re ready to serve, add in the green beans, and lime juice. Stir together, place the lid on and cook for 30 minutes more.
8. If you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring – until the sauce is thick enough.
9. Serve over rice and add a couple (or all) of your favourite toppings. I like coriander (cilantro), Thai basil, Thai chillies, toasted peanuts and lime slices.
Notes
Can I cook it in the oven?
Yes, make it in the same way, but instead of cooking in the slow cooker, add to to a casserole pan with a lid and cook in the oven at 160C/325F for 3-4 hours, until the beef is very tender. Add the green beans and lime juice for the last 20 minutes of cooking.Check every hour or so to ensure the sauce isn’t running dry. Top up with a splash of boiling water if it’s starting to look dry
Can I make it ahead?
Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally (be careful not to break up the beef too much), until piping hot throughout.
Can I freeze it?
Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.
Ingredient swaps
Swap the red Thai curry paste for your favourite curry paste. Jalfrezi, Madras, Balti and Tikka curry paste all work well.
Add in extra vegetables. Mushrooms, courgette (zucchini) and baby new potatoes can all go in when you add everything to the slow cooker. Broccoli and bamboo shoots can be added in for the last 30 minutes of cooking, and baby spinach can be stirred in right at the end.
Don’t want to use coconut milk? replace the 400ml (14 floz) coconut milk with an extra 160ml (2/3 cup) beef stock plus 120ml (1/2 cup) double (heavy) cream.
#thaifood #recipe #slowcookerrecipe
Video “Slow Cooker Thai Red Curry” was uploaded on 12/09/2024 to Youtube Channel Kitchen Sanctuary