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Crockpot Thai Coconut Curry Beef Stew
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup beef broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions
 

  • Add the beef stew meat, onion, carrots, and potatoes to the slow cooker.
  • In a mixing bowl, stir together the garlic, ginger, Thai red curry paste, coconut milk, beef broth, fish sauce, and brown sugar until smooth.
  • Pour the curry mixture over the meat and vegetables in the slow cooker.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir in the lime juice right before serving.
  • Spoon the stew over cooked rice and top with fresh cilantro.

Notes

For a thicker stew, mash a few potato pieces into the broth at the end of cooking. If the curry tastes too mild, stir in an extra spoonful of curry paste during the last hour. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl