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Thai Red Curry Beef

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Course All Recipes, Dinner
Cuisine All, Crockpot
Servings 8
Calories 245 kcal


  • 2 lbs lean beef stew meat
  • 1/8 tsp salt
  • 2 cups onion chopped finely
  • 4 garlic cloves minced
  • 3/4 cup beef broth low sodium
  • 1 tbsp dark brown sugar
  • 3 tbsp red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 13.5 oz can light coconut milk
  • 1 jalapeno pepper minced
  • 2 cups baby spinach
  • 4 cups jasmine rice cooked and hot
  • 1/2 cup basil leaves


  • Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  • Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  • Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.


Calories: 245kcalCarbohydrates: 20gProtein: 27gFat: 6g
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