Made in the slow cooker, this tasty Thai Beef Curry is made from diced beef, red curry paste, beef stock, coconut cream, veggies and noodles. Skip the takeaways, make your own fakeaways!
Thai curries are a great dish to make in the slow cooker during the colder months, and this one-pot Slow Cooker Thai Beef Curry Noodles is such a treat. Tender, melt in the mouth beef, a rich curry sauce, sweet kumara pieces and noodles; it's a 10/10. The brilliant thing about this meal is that the slow cooker does all the work for you. Simply sear your beef and add everything to the cooker. For an oven baked curry, have a look at our Oven Baked Lamb Curry.
Ingredient notes:
- Beef: You can either use chuck steak, beef rump, gravy beef or diced beef if you like. The beauty of this recipe is that the beef cooks low and slow, meaning you can use cheaper cuts that end up tasting amazing.
- Noodles: These are thick, pad thai style rice noodles. You can use a different type of you prefer but they may require more or less cooking time depending on what you use
- Thai Curry Paste: This gives the curry its beautifully rich flavour. For a milder option, you can yellow curry paste.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Bring a frying pan to a high heat with a drizzle of cooking oil, then brown the beef pieces for a minute or so on each side before transferring to a slow cooker.
Add the curry paste and brown sugar. Dissolve the stock cube in the boiling water, then pour into the slow cooker and stir until the ingredients are well mixed. Cover with the lid and cook on high for 4 hours.
Add the coconut milk and kumara to the curry, stir and cook for another 2 hours. Use a fork to check if the meat is tender, breaking up into smaller pieces once soft. Stir the green beans and noodles into the sauce, topping up with hot water if needed so that the noodles are completely covered.
Cook on low for 20 minutes, then stir and season to taste with fish sauce and lime juice, adding more if needed. Spoon into bowls, and garnish with fresh coriander.
Recipe FAQs:
If you're wanting to leave the slow cooker on whilst you're out at work, cook this dish on low, and add the coconut milk in at the first step and skip the kumara; as it will disintegrate. Replace with a quick cooked veggie you can add at the same stage as the beans.
Fresh beans can be switched for the same volume of frozen, just allow to defrost or microwave slightly before adding to the curry so it doesn't drop the temperature of the slow cooker.
Thai red curry paste can easily be switched for yellow, or massaman. If you would like a milder taste then don't use as much curry paste or swap for yellow.
Storage:
This meal can be kept in the fridge for up to 4 days. If you're meal prepping this recipe, I would recommend cooking the noodles to the packet instructions, rather than in the curry, and dividing these into containers before spooning the cooled curry over the top. Rice noodles don't reheat super well, so this will make the dish more enjoyable to eat over the week.
Top tips:
- The noodles cook quickly, so only add these when you're just about ready to serve.
- If your beef is diced unevenly, it will cook at different speeds, so try to keep the pieces as consistent as possible.
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Slow Cooker Thai Beef Curry Noodles
Made in the slow cooker, this tasty Thai Beef Curry is made from diced beef, red curry paste, beef stock, coconut cream, veggies and noodles.
Ingredients
- 500g chuck, rump or gravy beef, diced
- 100g Thai red curry paste
- 2 tsp brown sugar
- 1 beef stock cube
- 375ml boiling water
- 400ml coconut milk
- 1 orange kumara, diced
- 250g green beans, trimmed and halved
- 200g dried Pad Thai noodles, snapped in half
- 1Tbsp fish sauce
- Juice of 1 lime
- To serve
- Fresh coriander, optional
Instructions
- Bring a frying pan to a high heat with a drizzle of cooking oil, then brown the beef pieces for a minute or so on each side before transferring to a slow cooker.
- Add the curry paste and brown sugar. Dissolve the stock cube in the boiling water, then pour into the slow cooker and stir until the ingredients are well mixed. Cover with the lid and cook on high for 4 hours.
- Add the coconut milk and kumara to the curry, stir and cook for another 2 hours.
- Use a fork to check if the meat is tender, breaking up into smaller pieces once soft. Stir the green beans and noodles into the sauce, topping up with hot water if needed so that the noodles are completely covered.
- Cook on low for 20 minutes, then stir and season to taste with fish sauce and lime juice, adding more if needed. Spoon into bowls, and garnish with fresh coriander.
Notes
The noodles cook quickly, so only add these when you’re just about ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 13gUnsaturated Fat: 7gCholesterol: 45mgSodium: 1779mgCarbohydrates: 31gFiber: 7gSugar: 11gProtein: 16g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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