This Red Beef Curry is packed full of vegetables and flavour! Made in the slow cooker, the beef becomes super tender.
Slow cooker meals are a great way to get ahead! Pop them on in the morning and let them work their magic over the day while you get everything else done. My Red Beef Curry is one of my favourite recipes to make in the slow cooker. No cooking required at all, just pop everything in and let it go.
If you can’t get your hands on eggplant you could substitute it for courgette. But definitely try the eggplant version if you can! It goes super soft and absorbs all the delicious flavours from the sauce.
HOW TO MAKE Beef Red Curry:
To begin, add the coconut milk, fish sauce, curry paste, ginger, peanut butter, brown sugar and garlic to the slow cooker, then whisk together to combine to create the sauce. Next, put in the onion, carrots, beef and eggplant then stir through the sauce. (if you don’t want your eggplant too soft, you could add it in 2 hours before the end).
Set slow cooker to low for 8 hours or high for 4 hours. Stir once during cooking. About 30 minutes before the end time, add the green beans then let them cook through. Serve the curry on top of rice with a squeeze of lime and scatter over some coriander leaves. You could also add some roti to the plate to soak up the delicious sauce!
COMMON QUESTIONS ABOUT Beef Red Curry:
Do I have to use red curry paste? Not at all, use whatever you have in the fridge or your favourite flavour. Green curry, massaman, panang or rogan josh would all work well.
I can’t find any eggplant, what is a good substitute? Courgette would work really well in this recipe. If you’re making it in winter you could use mushrooms or even potatoes as a substitute.
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- 1 can (400ml) coconut milk
- 2 Tbsp fish sauce
- 2 Tbsp Thai curry paste*
- 1 tsp ground ginger
- 2 Tbsp crunchy peanut butter
- 1 Tbsp brown sugar
- 3 cloves garlic, crushed
- 1 onion, thinly sliced
- 2 carrots, chopped
- 500g beef blade or casserole steak, diced
- 1 small eggplant, cubed
- 100g green beans, chopped
- 3 cups cooked white rice
- Lime wedges and coriander to serve
- Add coconut milk, fish sauce, curry paste, ginger, peanut butter, brown sugar and garlic to the slow cooker, then whisk together to combine.
- Add onion, carrots, beef and eggplant then stir through the sauce.
- Set slow cooker to low for 8 hours or high for 4 hours. Stir once during cooking.
- 30 minutes before end time add the green beans then let them cook through.
- Serve on top of rice with a squeeze of lime and scatter over coriander leaves.
- If you want more bite to your eggplant add it 2 hours before the end of the cook time, otherwise the eggplant will get very soft and pretty much disappear. If you can't find eggplant you can also just leave it out of the recipe.
- * I used 2 Tbsp of red curry paste but any Thai curry paste would work: panang, green, massaman etc. Add 2-3 Tbsp depending on how hot you like it. You can also add chilli flakes at the start if you want the curry hotter.
- To freeze: Wait for the curry to cool down then store in an airtight container for up to 3 months. Thaw and heat in a saucepan on the stovetop until piping hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 123mgSodium: 826mgCarbohydrates: 38gFiber: 5gSugar: 7gProtein: 41g
Nutritional values are approximate. Please use your own calculations if you require a special diet.