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a bowl of thai green beef curry
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Slow Cooker Thai Green Beef Curry

Slow Cooker Thai Green Beef Curry is a flavorful and aromatic dish where tender beef simmers in a rich coconut milk-based green curry sauce, infused with Thai herbs and spices
Course Dinner
Cuisine Thai
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 serves
Calories 390kcal
Author Kim

Equipment

  • Slow Cooker

Ingredients

  • 1 kg / 2 pounds lean gravy beef cut into 2cm chunks, fat trimmed
  • 1 medium Brown onion, finely diced
  • 2 tablespoons Thai Green Curry Paste
  • 1 tablespoon Crushed garlic
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Lemongrass paste (see note 4)
  • 1 Red chili, finely diced
  • 1 tablespoon Fish sauce
  • 1 tablespoon Sweetener (see note 6)
  • ¾ cup Coconut milk (see note 2)
  • ¾ cup Beef stock/broth
  • 4 Kaffir Lime Leaves
  • ¾ teaspoon salt
  • 1 cup diced Pumpkin, 1cm x1cm
  • 20 Green beans, chopped
  • 2 cups Baby spinach

Optional

  • 2 cups Jasmine rice

Instructions

  • In a large non stick pan set to high, brown the meat for 2 to 3 minutes. (I recommend doing it in two batches as it makes it a bit easier - the pan isn't over-crowed and the meat browns quicker. Once browned, transfer the meat into the sloe cooker pot.
  • To the same pan on the stove, add the onion, garlic, ginger and chilli and lemongrass. Stir through for 2 to 3 minutes until fragrant. Add to the slow cooker, stirring into the meat.
  • Add the curry paste, fish sauce, honey, lime leaves, beef stock/broth, and the coconut milk. Stir to combine.
  • Add the beans and pumpkin and stir to combine.
  • Set slow cooker to cook on Low for 8 hours, or cook on high for 4 hours.
  • Once its finished cooking stir in the baby spinach and serve.
  • Serve with half a cup of cooked jasmine rice.

Notes

  1. Beef: Cuts like chuck roast or stewing beef work well because they have enough marbling and connective tissue that breaks down during the slow cooking process.
  2. Full-Fat Coconut Milk: this is essential for a luscious creamy curry sauce. Alternatively you could use coconut cream.
  3. Curry Paste: any thai green curry paste  will work or you can use a homemade green curry paste.  
  4. Lemongrass: if you don't have lemongrass paste in a tube, use 1-2 fresh lemongrass stalks, bruise them (by smashing them with a knife or the back of a spoon) to release the flavor, and add them to the curry during cooking. Remember to remove them before serving.
  5. Kaffir Lime Leaves: Substitute with fresh lime zest. Use about 1 teaspoon of lime zest for every two kaffir lime leaves.
  6. Sweetener: A hint of sweetness helps to balance the flavors of this curry dish. You can use a granulated sweetener like Monkfruit or Stevia to keep it sugar free, or since it is only a small quantity honey or palm sugar may be used, whilst still keeping it low in sugar.
  7. Vegetables: Pumpkin, green beans, baby spinach leaves, eggplant, bamboo shoots all work well
  8. Freezing: This recipe is suitable to freeze for upto 8 weeks.

Nutrition

Calories: 390kcal | Carbohydrates: 52g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Fiber: 2g | Sugar: 5g