Slow Cooker Thai Curry Beef
Slow cooker Thai curry beef takes the pressure off your dinner prep! Simmer all day, and come home to fall-apart-tender beef simmering in creamy coconut milk curry.
- 27 oz coconut milk (full fat; 2 cans; 800 mL total)
- 6 tablespoons fish sauce
- ¼ cup Thai curry paste (red or green)
- ¼ cup brown sugar
- 2 lbs stewing beef
1-2 hours before serving
- 8 cups frozen broccoli (or bell peppers, or your favorite vegetable)
- 2 tablespoons lime juice
- lime wedges
Stir together the coconut milk, fish sauce, thai curry paste and brown sugar. Add the stewing beef and toss to coat
Cook on low for 6 hours
2 hours before serving, stir in the frozen broccoli and put the lid back on quickly. Don't stir it in, just leave it on top.
Continue cooking for another 2 hours.
Stir in the lime juice and serve.
Serving: 1/8 batch | Calories: 418kcal | Carbohydrates: 17g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 70mg | Sodium: 1168mg | Potassium: 933mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1731IU | Vitamin C: 84mg | Calcium: 103mg | Iron: 7mg