THE RECIPE JOURNAL · Main Course
Easy Slow Cooker Thai Beef Curry
This flavorful Thai beef curry is perfect for busy days when you want a delicious meal with minimal effort. Just toss the ingredients into your slow cooker and let the rich, aromatic spices do all the work!
FROM THE KITCHEN • Easy Slow Cooker Thai Beef Curry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat and add a splash of oil. Brown the beef in two batches so it gets a nice sear—about 3 minutes on each side. Once browned, transfer the beef to the bottom of your slow cooker. Pour the beef broth into the same skillet, scraping up any browned bits from the bottom—they add great flavor. Pour this broth into the slow cooker along with the curry paste, chopped onion, brown sugar, and fish sauce. Give everything a good stir to mix it all together. Cover the slow cooker and let it cook on low for about 8 hours. When the time’s up, stir in the green beans and coconut milk, then turn the slow cooker to high and cook for another 12 minutes. Finally, turn off the heat and mix in the spinach, fresh cilantro, and a squeeze of lime juice before serving.
Why you’ll love it
This dish is full of rich, comforting flavors with minimal effort. The slow cooker does all the work, making it perfect for busy days. The blend of spices and creamy coconut milk creates a deliciously satisfying meal.
How to serve
Serve this curry over steamed jasmine rice or with warm naan bread to soak up the sauce. A side of lightly steamed vegetables or a simple cucumber salad adds a fresh contrast to the rich flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. This curry also freezes well—divide into portions and freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
