Uploaded March 2026 | Updated September 2026, 2 weeks ago
Tender beef, slowly cooked in a rich, creamy Thai red curry sauce, with just the perfect amount of heat.
Ingredients
2 tbsp oil
1.5 kg (3.3 pounds) braising beef
½ tsp salt
½ tsp black pepper
1 large onion peeled and chopped
4 cloves garlic peeled and minced
2 tsp minced ginger
2 tsp lemongrass paste
90 g (6 tbsp) red Thai curry paste*
360 ml (1 1/2 cups) strong beef stock water plus 2 stock cubes is fine. Use gluten free stock to ensure the dish is gluten free.
2 tsp sugar
1 tbsp Thai fish sauce
15 fresh Thai basil leaves
400 ml (14 oz) tin full fat coconut milk
1 tbsp lime juice (juice from approx. half a lime)
200 g (7 oz) fine green beans, sliced in half
Optional:
2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water
Instructions
✅If your slow-cooker has a searing function, turn the searing function to high. If it doesn't, you can do the frying stage in a large frying pan and transfer to the slow cooker later.
✅Heat the oil using the searing function (or heat on a high heat in the frying pan).
✅Add the beef and sprinkle the salt and pepper on top. Stir together and sear until lightly browned (about 6-8 minutes). If you find lots of liquid coming off your beef, you can spoon it off and add an extra drizzle of oil (we want the beef to fry, not boil).
✅Add in the onion and cook for 4-5 minutes, until slightly softened.
✅Add in the garlic, ginger, lemongrass paste, Thai curry paste, stock, sugar, fish sauce, coconut milk and Thai basil. Stir and cook for 2-3 minutes to heat through.
✅If you were using a frying pan, transfer the contents to your slow cooker now. Place your slow cooker lid on and cook on the slow cooker programme for 5-6 hours on high or 7-8 hours on low.
✅30 minutes before you're ready to serve, add in the green beans, and lime juice. Stir together, place the lid on and cook for 30 minutes more.
✅If you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring – until the sauce is thick enough.
✅Serve over rice and add a couple (or all) of your favourite toppings. I like coriander (cilantro), Thai basil, Thai chillies, toasted peanuts and lime slices.
Tender beef, slowly cooked in a rich, creamy Thai red curry sauce, with just the perfect amount of heat.
Ingredients
2 tbsp oil
1.5 kg (3.3 pounds) braising beef
½ tsp salt
½ tsp black pepper
1 large onion peeled and chopped
4 cloves garlic peeled and minced
2 tsp minced ginger
2 tsp lemongrass paste
90 g (6 tbsp) red Thai curry paste*
360 ml (1 1/2 cups) strong beef stock water plus 2 stock cubes is fine. Use gluten free stock to ensure the dish is gluten free.
2 tsp sugar
1 tbsp Thai fish sauce
15 fresh Thai basil leaves
400 ml (14 oz) tin full fat coconut milk
1 tbsp lime juice (juice from approx. half a lime)
200 g (7 oz) fine green beans, sliced in half
Optional:
2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water
Instructions
✅If your slow-cooker has a searing function, turn the searing function to high. If it doesn't, you can do the frying stage in a large frying pan and transfer to the slow cooker later.
✅Heat the oil using the searing function (or heat on a high heat in the frying pan).
✅Add the beef and sprinkle the salt and pepper on top. Stir together and sear until lightly browned (about 6-8 minutes). If you find lots of liquid coming off your beef, you can spoon it off and add an extra drizzle of oil (we want the beef to fry, not boil).
✅Add in the onion and cook for 4-5 minutes, until slightly softened.
✅Add in the garlic, ginger, lemongrass paste, Thai curry paste, stock, sugar, fish sauce, coconut milk and Thai basil. Stir and cook for 2-3 minutes to heat through.
✅If you were using a frying pan, transfer the contents to your slow cooker now. Place your slow cooker lid on and cook on the slow cooker programme for 5-6 hours on high or 7-8 hours on low.
✅30 minutes before you're ready to serve, add in the green beans, and lime juice. Stir together, place the lid on and cook for 30 minutes more.
✅If you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring – until the sauce is thick enough.
✅Serve over rice and add a couple (or all) of your favourite toppings. I like coriander (cilantro), Thai basil, Thai chillies, toasted peanuts and lime slices.
