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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Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 123mgSodium: 826mgCarbohydrates: 38gFiber: 5gSugar: 7gProtein: 41g