Slow Cooker Thai Red Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef slowly cooked in a rich, creamy Thai red curry sauce with coconut milk, lemongrass, and a balance of heat. This aromatic curry is served over rice as a complete dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp oil
- 1.5 kg (3.3 pounds) braising beef
- ½ tsp salt
- ½ tsp black pepper
- 1 large onion (peeled and chopped)
- 4 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 2 tsp lemongrass paste
- 90 g (6 tbsp) red Thai curry paste*
- 360 ml (1 1/2 cups) strong beef stock (water plus 2 stock cubes is fine. Use gluten free stock to ensure the dish is gluten free.)
- 2 tsp sugar
- 1 tbsp Thai fish sauce
- 15 fresh Thai basil leaves
- 400 ml (14 oz) tin full fat coconut milk
- 1 tbsp lime juice ((juice from approx. half a lime))
- 200 g (7 oz) fine green beans, sliced in half
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water
- Sticky rice
- chopped coriander (cilantro)
- Thai basil leaves
- finely chopped fresh Thai chillies
- chopped toasted peanuts
- slices of lime
At a glance
PER SERVING · TIME 400M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h 30m
- Sodium
- 903mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 899mg
- Calcium
- 50mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.