Best 7 Crock Pot Thai Beef Curry Recipes

THAI BEEF CURRY

Steps:

• Dry the beef with paper towels then season it with salt and pepper.
• Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
• Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
• Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
• Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

SLOW COOKER THAI BEEF CURRY

Steps:

• 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.

SLOW COOKER THAI CURRIED BEEF

Steps:

• Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
• Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
• Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
• Cover and cook on Low until flavors combine, 6 to 10 hours.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

CROCK POT THAI BEEF CURRY

Steps:

• 1. Place some oil in a skillet and brown the beef. Transfer to crock pot. In same skillet add the onion and garlic and saute about 5 minutes. Add to crock pot.
• 2. Add the coconut milk, beef broth, red curry paste, jalapeno's, brown sugar and lime juice to crock pot. Cook on low about 6 hours.
• 3. Stir the spinach and cabbage and cook another 30 minutes.Serve over rice and garnish with basil

CROCK POT THAI BEEF

Steps:

• Toss meat with flour and salt to coat.
• Put steak, peppers and onion in crock pot sprayed with nonstick cooking spray.
• Mix remaining ingredients and pour over steaks.
• Cook on LOW 6-8 hours or on High 3-4 hours.

THAI GREEN CURRY FOR THE CROCKPOT

Steps:

• Mix the coconut milk and curry paste with a whisk.
• add everything in the crock pot except for peas and cilantro.
• Cook low 6 to 8 hours or high 3 to 4 hours.
• Add cilantro and peas at the last 15 minutes.
• REMOVE LEMON GRASS.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.