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An overhead view of Thai beef in a colorful bowl with the beef on one side and Jasmine rice on the other side.

Thai Beef with Red Curry

Course: Entree / Slow Cooker
Cuisine: Asian / Thai
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 people
Calories: 728kcal
Author: Kris Longwell
This Thai Beef with Red Curry is so comforting and warms you to the bone.  A little bit of heat, a little bit of sweet, and HUGE amount of tender texture and incredible flavor.  Slow cooked to perfection.  
Print Recipe

Equipment

  • Large pot with lid or slow-cooker

Ingredients

  • 2½ lb beef lean chuck or round, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • ¼ cup Thai red curry paste
  • 2 13 oz cans unsweetened coconut milk
  • 2 tablespoon fish sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon dark brown sugar
  • 1 8 oz can bamboo shoots drained, cut into thin strips, if desired
  • 3 tablespoon fresh mint chopped
  • Cooked Jasmine rice for serving

Instructions

  • Sprinkle the beef with 1 teaspoon salt and pepper, each, all over.
    2½ lb beef, Kosher salt and freshly ground black pepper
  • Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
    2 tablespoon olive oil
  • Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes.  Use a slotted spoon to remove the seared (but not fully cooked) beef to a platter. Set aside.
  • Remove all but about 1 to 2 tablespoon of the oil from the pot. Add the onion and sauté over medium-high heat until soft, about 4 minutes.  Add the garlic and sauté for another 1 minute.
    1 yellow onion, 4 cloves garlic
  • Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
    ¼ cup Thai red curry paste
  • Add 1½ cans of the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.  
    2 13 oz cans unsweetened coconut milk
  • Stir in the fish sauce, lime juice and brown sugar and bring to a boil. 
    2 tablespoon fish sauce, 2 tablespoon fresh lime juice, 2 tablespoon dark brown sugar
  • Place the beef into a large pot, or Dutch oven, and add the curry / coconut milk mixture.  
  • Partially cover and cook over low heat for 90 minutes, stirring frequently. until the meat is tender and the sauce has thickened somewhat. 
  • 15 minutes before the dish is done cooking, stir in the bamboo shoots and the remaining half can of coconut milk.
    1 8 oz can bamboo shoots
  • Spoon over cooked Jasmine rice and garnish with mint.
    3 tablespoon fresh mint, Cooked Jasmine rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
As the coconut milk cooks, it is normal to separate and leave pools of oil. This is coconut oil and is not greasy tasting like grease from beef. Stirring frequently helps to keep the sauce together. However, the coconut oil is flavored with the curry paste and is delicious. 
Leftovers are delicious and will keep in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the microwave in 1-minute increments until heated through.
How to Cook Jasmine Rice:
  1. Add 1 cup and 1¼ cups water with ¼ teaspoon salt into a medium saucepan.
  2. Bring to a boil. Cover and immediately lower the heat to low. 
  3. Simmer for about 12 minutes. Turn off the heat and let rest, covered, for 10 minutes.
  4. Remove the lid and fluff with a fork. Serve at once. 

Nutrition

Calories: 728kcal | Carbohydrates: 12g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 201mg | Sodium: 901mg | Potassium: 874mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2490IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 6mg