Hearty and slightly spicy, this flavorful Thai Red Curry Beef Stew is super easy to make with the help of your slow cooker.
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dinner
Cuisine: thai
Keyword: Beef Stew, crock pot, red curry beef, slow cooker
Servings: 8
Calories: 302kcal
Author: Kellie
Cost: $12
Equipment
slow cooker
Ingredients
2 1/2poundschuck roast cut into 1 1/2 inch chunks
salt and pepper
3tablespoonsolive oil
1vidalia onionfinely chopped
5garlic clovesminces
1/2cupThai red curry paste
2cans unsweetened coconut milk13.5 ounces each
2 1/2tablespoonsThai fish sauce
2tablespoonsfresh lime juice
2tablespoonslight brown sugar
Instructions
In a large bowl, toss the beef with 1 teaspoon each salt and pepper to coat evenly.
In a large frying pan, heat the olive oil over med-high heat and, in batches, saute the beef until browned on all sides. Approximately 5 minutes.
Remove from pan and set aside.
Add the onion and garlic to the pan and saute for 1 minute over med-high heat.
Add the curry paste and stir until it coats the onion and garlic, approximately 30 seconds.
Deglaze the pan with the coconut milk, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the fish sauce, lime juice and brown sugar and heat to boiling.
Transfer the beef to the slow cooker and add the coconut milk mixture.
Cover and cook until the beef is tender and the sauce is thickened, approximately 3 hours on the high setting or 6 hours on the low setting.
Serve immediately.
Notes
Thai Red Beef Curry can be made up to 48 hours in advance and stored in the refrigerator in an airtight container.You can also freeze your beef stew in an airtight container for up to 2 months.