Slow Cooked Red curry

The slow cooker is one of the most used appliances in my kitchen. I am a big fan of minimal time spent in the kitchen cooking high quality, tasty food so the slow cooker is my go-to for a lot of meals! One of my favourite meals to make are curries and stews and this slow cooked red curry is up there in my top three faves! I make the curry paste from scratch because I always have spices on hand, but if that step is too overwhelming for your first time, you can substitute it for a store bought red curry paste. Both massaman and a Thai red curry paste would go well with this recipe. Just make sure you go with a good quality store bought paste, that has minimal ingredients, there are many out there nowadays. I highly recommend making this paste from scratch because its super easy once you have all the ingredients. The vegetables I use in this recipe aren’t a hard and fast rule either, add whichever ones you like (the the below notes around adding extra vegetables) and up your vegetable intake for the day!

Serves 6 – 8, GF, DF


600g gravy beef, diced to 2cm cubes

500g potatoes, diced to desired size

1 cup peas

2 carrots, chopped to desired size

420mls low fat coconut cream

200mls canned diced tomatoes (roughly 1/2 can)

1 cup water

1 tbsp fish sauce

1 tbsp sugar


Fresh coriander


Curry Paste 

4-5 red chillies (more or less depending on preference)

1 stalk of lemongrass

1/4 cup freshly sliced ginger

1/4 cup garlic cloves

1 small red onion

2 1/2 tspn ground cinnamon

2 1/2  tspn ground coriander

1/2 tspn ground cardamom

1/4 tspn ground nutmeg

1/2 tspn ground cloves

2 tspn salt


  1. Turn slow cooker on to low to start to warm up.
  2. Next, to make the paste for the curry you will need a blender. Roughly chop the lemongrass, onion, garlic and ginger so it fits into the blender and then add all of the remaininng curry paste ingredients and blend until a thick paste. If the mixture is too thick, add a little drizzle of olive oil.
  3. Then, heat a fry pan up to medium/high heat and drizzle with some oil.
  4. Brown the beef in the frying pan and transfer to the slow cooker and place the lid on whilst you finish the last couple of steps.
  5. Add the curry paste to the hot fry pan, stirring for one minute to release the aromas and flavours contained in the paste.
  6. Then add the water, coconut cream, tomatoes, fish sauce and sugar. Bring to a simmer and then transfer to the slow cooker, pouring over the beef.
  7. Put the lid on and let cook for 6-8 hours on low (or 4 hours high).
  8. Once the lid is on the slow cooker, I chop the potatoes and carrots and cover then until about the half way point, then I add them to slow cooker and cover again.
  9. 5 minutes before serving, add the peas.
  10. Serve with rice, top with coriander and lime and enjoy!



  • You can add more vegetables to this curry if you like – load it up completely! As a rule of thumb I tend to add about 1/2 cup of water per 1 cup of extra vegetables I add that soak up liquid a fair amount when cooking, such as sweet potato, potato, carrots, swedes, etc. Vegetables like beans, eggplants, peas, and leafy greens don’t require extra water.
  • One more thing to remember with adding vegetables to slow cooked meals is that I find they stay more intact and whole by only adding them 1/2 way through the long cooking period. If I add greens, I wont add them until 30 minutes before I want to serve, so they aren’t too overcooked.
  • This meal is also fabulous with cauliflour rice!

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