Description
A rich and creamy Thai-inspired beef curry that uses a slow cooker to transform chuck roast into melt-in-your-mouth morsels. Balanced with coconut milk and lime.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 red bell peppers, sliced
- 1 tbsp fresh lime juice
- Fresh cilantro and green onions for garnish
Instructions
- Heat vegetable oil in a large skillet over medium-high heat and sear beef cubes on all sides until browned. Remove beef and set aside.
- In the same skillet, sauté minced garlic and grated ginger for 1 minute until fragrant.
- Stir in the red curry paste and cook for 30 seconds, then stir in 1/4 cup of the coconut milk to deglaze the pan.
- Transfer the seared beef and the aromatic paste mixture into the slow cooker.
- Add the remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- Stir in the sliced bell peppers and cook for an additional 30-45 minutes on low.
- Remove from heat and stir in the fresh lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai