This Slow Cooker 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 Slow Cooker Beef Red 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.
Ingredient notes:
- Eggplant: If you can't get your hands on eggplant (also known as aubergine) 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.
- Beef: Any type of casserole steak can be used to make this curry.
- Curry paste: This curry is made with red curry paste which typically has a medium heat to it. You could either use less of it or a more mild curry paste if you're worried about the heat.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
HOW TO MAKE Beef Red Curry:
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, and beef then stir through the sauce.
Set slow cooker to low for 8 hours or high for 4 hours. Halfway through cooking, add the aubergine and stir. 30 minutes before end time add the green beans, then let them cook through (if you prefer your aubergine on the firmer side, you can add it at the same time as the beans).
Serve on top of rice with a squeeze of lime and scatter over coriander leaves.
For other great slow cooker meal ideas, check out my popular recipes for Thai Chicken Curry and Sticky Asian Beef.
Recipe FAQs:
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.
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.
Storage:
Store any leftover curry in an airtight container in the fridge for up to three days or the freezer for up to three months. Reheat on the stovetop or in the microwave until piping hot.
Top tips:
Depending on how well you like your eggplant cooked you could either put it in the curry at the beginning, halfway through or 30 minutes before then end of cooking.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Slow Cooker Beef Curry
Such an easy beef curry packed with delicious vegetables.
Ingredients
CURRY SAUCE
- 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
THE REST
- 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
Instructions
- 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 and beef then stir through the sauce.
- Set slow cooker to low for 8 hours or high for 4 hours. Halfway through cooking, add the aubergine and stir.
- 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.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- 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: 1Amount 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.
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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Jenny says
Made this again tonight with sweet potato & baby potatoes instead of eggplant as I was going to be at work for the full cook time (low 8 hours), wow … so good!
VJ cooks says
Oh that's a great substitute! So glad you enjoyed it, Jenny!