Red Thai Beef Curry



This is probably the easiest curry i’ve ever made, and it really packs a punch. If you don’t already have a slow cooker, I recommend that you invest in one because it will easily become a staple in your busy life.

Don’t be alarmed by the long cooking time for this bad boy. The only work you really need to do is put everything in the pot, and make sure you don’t forget about it at the end of the day! A recipe like this is great for any weekday, because you can put it on in the morning before work, and come home to dinner basically being made for you. If you make rice the night before, it will be even easier!

You can also easily make this curry without a slow cooker; just let it simmer on low for 4 to 6 hours, or until your desired taste has been reached. The key to this recipe is to allow the meat to cook on a low enough temperature, for a long enough time that it becomes tender (and not chewy).

Yields: 2 to 3 servings
Prep time: 10 minutes
Cook time: 6 to 10 hours


  • 500 to 700 grams of stewing beef, cubed (chuck works great)
  • 1 ~500 mL can of coconut milk (if you’re trying to be health conscious, use light coconut milk)
  • 1 cup of beef stock (no salt added variety)
  • 2 tablespoons of red thai curry paste
  • 2 tablespoons of fish sauce
  • 1 lime, juiced
  • 1/2 medium onion, cubed
  • 2 small red thai chilies, chopped finely (Important: remove the seeds if you have a low spice tolerance, and feel free to use just one chili. Make sure you wash your hands thoroughly after. I find that rubbing oil on my hands before washing with soap helps get the spice out of my hands.)
  • 1 large handful of cilantro, chopped finely
  • 1 tablespoon coconut oil (or a substitute)
  • A handful of spinach, washed (per serving)




  1. Optional: Brown the onions and beef in a pan with some coconut oil. This will create texture for the beef and provide additional flavour, but it’s not necessary.
  2. Combine all of the ingredients in a slow cooker, with the exception of the spinach. Use a size-appropriate pot if you do not have one. If you do not brown the beef first, add a tablespoon of coconut oil into the slow cooker.
  3. Turn the slow cooker on to the lowest setting possible, and allow it to cook for anywhere between 6 and 10 hours. How long you cook your curry for will depend on what the lowest setting on your cooker is like, as well as your desired taste and texture for beef.
  4. Once your curry is ready, place a handful of fresh spinach in a bowl, and top with brown rice and the curry. The reason I don’t put the spinach directly in the curry is because it quickly wilts and loses a lot of its flavour.

It’s that easy! Enjoy 🙂



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