Crock Pot Wednesday and Thai Red Currry Beef

by | Nov 29, 2011 | Entrees | 9 comments


Thanks for joining in for Crock Pot Wednesdays.  Next week we will begin our 2011 Merry Merry Munchies event.  Come with your holiday favorites that you and your family and friends enjoy.  Enter as often as you wish.  There will be a little holiday giveaway at the end of the month.  You can strengthen your chances of winning that by increasing the number of entries you have.
I was ready for something a little different when I tried this Thai Red Curry Beef.  Hubby isn’t wild about curry in most things, but he does like the Thai red curry paste flavor in this.  I have a soup recipe that I will share soon that uses it, crab and butternut squash.  Oh my!  I hope you will give both of them a try and let me know what you think.




Thai Red Curry Beef

2 ½ pounds lean stewing beef, such as chuck or round cut into 1 1/2 – inch chunks
Salt and freshly ground pepper
3 Tablespoons canola oil
1 yellow onion, finely chopped
4 cloves garlic, minced
¼ cup Thai red curry paste
2 cans (13 ½ ounces) unsweetened coconut milk
2 Tablespoons Thai or Vietnamese fish sauce
2 Tablespoons fresh lime juice
2 Tablespoons packed dark brown sugar
2 cans (8 ounces) sliced bamboo shoots, drained
3 Tablespoons chopped fresh mint



Place the beef in a bowl. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat evenly. In a large frying pan over medium-high heat, warm the canola oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Remove from the pan and set aside.


Add the onion and garlic to the pan and sauté over medium-high heat for one minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, 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. Bring to a boil.


Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook until the beef is very tender and the sauce is thick but still fluid, 3 hours on HIGH or 6 hours on LOW. About five minutes before the beef is done, stir in the bamboo shoots.


Spoon the curry onto warmed plates or into a large serving bowl. Garnish with the mint and serve at once.


(If you prefer extra heat, sprinkle in a pinch of red pepper flakes when you add the beef to the slow cooker.)

Linked to:  Menu Plan Monday
Full Plate Thursday

9 Comments

  1. Kristi
    Kristi on at 8:57 am

    I love curries in the slow cooker and this one sounds delicious. Thanks for sharing and hosting!

    Kristi @ Veggie Converter

  2. Miz Helen
    Miz Helen on at 9:56 am

    Hi Debbie,
    Hope you and your family are enjoying the season. Thanks for hosting and have a great week!
    Miz Helen

  3. carolinaheartstrings
    carolinaheartstrings on at 1:01 pm

    Wow Brunswick stew is very. I will be trying your recipe. Delicious. Come visit and check out our pumpkin fried rice and tomorrow a great dip. Be sure to visit on Friday. We are having a great giveaway from the Shabby Apple. Visit and register to win!does that look fantastic.

  4. BerryMorins Bits & Tips
    BerryMorins Bits & Tips on at 4:33 pm

    Thank you for sharing your Thai Beef recipe. I’ve bookmarked it because I know that my husband and son will enjoy it.
    I love visiting the MPM participants to get recipe ideas. Tonight we’re having Pozole. And since the hubby is cooking I can sit back…and wash the dishes.

  5. BerryMorins Bits & Tips
    BerryMorins Bits & Tips on at 4:33 pm

    Thank you for sharing your Thai Beef recipe. I’ve bookmarked it because I know that my husband and son will enjoy it.
    I love visiting the MPM participants to get recipe ideas. Tonight we’re having Pozole. And since the hubby is cooking I can sit back…and wash the dishes.

  6. Ms Bibi
    Ms Bibi on at 7:58 pm

    I love using my slow cooker, but I don’t use it often enough.

    Thank you so much for hosting. I am sharing my slow cooker Beef In Red Wine today. Have a wonderful rest of the week.

  8. Marcia@Frugalhomekeeping
    Marcia@Frugalhomekeeping on at 11:05 am

    Debbie, that looks spicy and delicious. My family loves rice dishes. Will have to try it!