Name: Slow-Cooker Beef Curry
Total time: 525 min
Ingredients: 1 tablespoon canola oil; 2 pounds beef stew meat; 0.5 cup unsalted beef stock; 0.25 cup Thai red curry paste; 2 tablespoons fish sauce; 1 tablespoon light brown sugar; 1 (10-oz.) yellow onion, sliced (about 2 1/2 cups); 0.75 cup well-shaken canned full-fat coconut milk; 8 ounces haricots verts (French green beans), halved crosswise; 0.5 cup loosely packed fresh cilantro leaves; 9 ounces fresh spinach (about 9 cups); 3 tablespoons fresh lime juice; Cilantro sprigs (optional)

Slow-Cooker Beef Curry

4.5

(2)

1 Review

Long, slow cooking periods mellow flavors while bold spices, in bold amounts, will hold their own over time. Thats just what happens here with big flavors from Thai curry paste and fish sauce finished with fresh touches of cilantro and lime juice that together, draw inspiration from Thai curry. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.

By Ann Taylor Pittman

Published on April 11, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Slow Cooker Thai Beef Curry in a bowl for serving — Photo: Victor Protasio

Active Time:

30 mins

Total Time:

8 hrs 45 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High-Protein Nut-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon canola oil
2 pounds beef stew meat
½ cup unsalted beef stock
¼ cup Thai red curry paste
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)
¾ cup well-shaken canned full-fat coconut milk
8 ounces haricots verts (French green beans), halved crosswise
½ cup loosely packed fresh cilantro leaves
9 ounces fresh spinach (about 9 cups)
3 tablespoons fresh lime juice
Cilantro sprigs (optional) (Optional)

Directions

Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

Nutrition Facts (per serving)

248	Calories
12g	Fat
11g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups
Calories 248
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 2g	7%
Total Sugars 5g
Added Sugars 2g	4%
Protein 27g	54%
Total Fat 12g	15%
Saturated Fat 6g	30%
Sodium 621mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.