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
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
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.
Full-Fat Coconut Milk: this is essential for a luscious creamy curry sauce. Alternatively you could use coconut cream.
Curry Paste: any thai green curry paste will work or you can use a homemade green curry paste.
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.
Kaffir Lime Leaves: Substitute with fresh lime zest. Use about 1 teaspoon of lime zest for every two kaffir lime leaves.
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.
Vegetables: Pumpkin, green beans, baby spinach leaves, eggplant, bamboo shoots all work well
Freezing: This recipe is suitable to freeze for upto 8 weeks.