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
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
- Turn slow cooker on to low to start to warm up.
- 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.
- Then, heat a fry pan up to medium/high heat and drizzle with some oil.
- 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.
- Add the curry paste to the hot fry pan, stirring for one minute to release the aromas and flavours contained in the paste.
- 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.
- Put the lid on and let cook for 6-8 hours on low (or 4 hours high).
- 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.
- 5 minutes before serving, add the peas.
- 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!