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Crockpot Thai Coconut Curry Beef with Bell Peppers and Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 can (14 oz) coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 bell peppers, sliced
  • Juice of 1 lime
  • 2 cups cooked jasmine rice
  • Fresh basil leaves for garnish

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the coconut milk, Thai red curry paste, diced onion, minced garlic, grated ginger, fish sauce, and brown sugar. Stir to coat the meat evenly.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir in the sliced bell peppers. Cover and cook for 30 more minutes until the peppers soften slightly.
  • Stir in the lime juice just before serving.
  • Spoon the curry over cooked jasmine rice and top with fresh basil leaves.

Notes

Add the bell peppers only in the final half hour so they keep some texture instead of turning mushy. If the curry tastes too mild, stir in an extra teaspoon of curry paste at the end. Leftovers reheat well on the stove with a splash of coconut milk to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board