Serve this Thai red curry with beef over brown rice or brown rice noodles.


Recipe Summary

15 mins
8 hrs 25 mins
8 hrs 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.

  • Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.

  • Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

Nutrition Facts

316 calories; protein 20.9g; carbohydrates 9.8g; fat 21.8g; cholesterol 62.6mg; sodium 360.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I cooked this in my instant pot. I heated the oil sautéed the meat afterwards added the beef broth and curry paste. I cooked it on high pressure for 10 minutes did a quick release on the pressure. Then added the remaining ingredients. Cooked for an additional 5 minutes on high pressure. The cooking method was the only thing changed which I don t believe compromised the outcome. I was expecting this to be more flavorful but was disappointed as it was lacking in flavor. I think it needs some garlic and some more pop of color. Read More