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
Servings 4 serves
Calories 390kcal
Equipment
- Slow Cooker
Ingredients
- 1 kg lean gravy beef cut into 2cm chunks, fat trimmed
- 1 medium brown onion (diced)
- 3 tablespoons thai green curry paste (for mild-med)
- 1 tablespoon crushed garlic/garlic paste
- 1 tablespoon minced ginger/ginger paste
- 1 tablespoon lemongrass paste (see note 4)
- 1 long red chili (finely diced)
- 1 tablespoon fish sauce
- 410 ml canned coconut milk (full fat) (see note 2)
- 1 Beef stock cube (crumbled)
- 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
- Set your slow cooker to the saute setting. Once hot, add 1 kg lean gravy beef cut into 2cm chunks, fat trimmed and brown for 2 to 3 minutes, moving pieces about to get an even colour. (I recommend doing it in two batches as it makes it a bit easier - the pot isn't over-crowed and the meat browns quicker.
- With the met removed from the slow cooker and it still on the saute setting, add 1 medium brown onion (diced), 1 tablespoon crushed garlic/garlic paste, 1 tablespoon minced ginger/ginger paste1 long red chili (finely diced) and 1 tablespoon lemongrass paste . Mix together and saute for 2 to 3 minutes until fragrant, then add the meat back into the pot.
- Stir through 3 tablespoons thai green curry paste (for mild-med), f1 tablespoon fish sauce, 4 Kaffir Lime Leaves, 1 Beef stock cube (crumbled), ¾ teaspoon salt and 410 ml canned coconut milk (full fat). Stir to combine.
- Add 20 Green beans, chopped into 1 inch pieces and 1 cup diced Pumpkin, 1cm x1cm 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 through 2 cups Baby spinach until its just started to soften and serve with 2 cups 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. I like to use Maesri Paste Green Curry and find you need less of it than some others. 3 heaped tablespoons will result in a full medium bodied curry. If you like it on the milder side with just a hint of heat, I'd recommend 2 tablespoons.
- 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: These really do make a difference if you can get them as they add a freshness to the curry. If you can't find them leave them out and instead add a squeeze of lime or a little lime zest over the curry to serve.
- Vegetables: Pumpkin, green beans, baby spinach leaves, eggplant, bamboo shoots all work well
- 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
