Thai Red Beef Curry with Coconut Milk and Bell Peppers
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch chunks
- 2 bell peppers, sliced into strips
- 1 red onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
- Place the beef chunks, sliced onion, garlic, and ginger in the slow cooker.
- Add the Thai red curry paste, coconut milk, fish sauce, and brown sugar. Stir to coat the beef evenly.
- Cover and cook on low for 7 hours.
- Stir in the sliced bell peppers and continue cooking for 1 more hour until the peppers are tender but still hold their shape.
- Turn off the heat and stir in the lime juice.
- Spoon the curry over cooked jasmine rice and top with chopped cilantro before serving.
Notes
Add the bell peppers only in the final hour so they keep some texture instead of turning mushy. If the curry tastes too thick after cooking, stir in a splash of water or extra coconut milk to loosen it. Leftovers reheat well the next day and the flavors actually deepen overnight.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board