Crockpot Main Dish Recipes

Thai Beef Crockpot Curry

I think everyone has their kitchen hang-ups. Some people live in fear of yeast. Other people hate mushrooms or seeding pomegranates or any recipe that requires you to weigh things, rather than measure them.

I? Absolutely never cook beef (ground beef being the exception) unless it’s in the crockpot.

Every time I’ve tried to do some sort of beef cooking, it just comes out super dry and tough.

Also, there are too many cuts of beef. I have zero idea about any of them except filet mignon. And the only thing I know about that is that it’s expensive and delicious.

I like that you can pick almost any inexpensive cut of beef and the crockpot will make it taste delicious. So I just keep my beef strictly a crockpot affair.

By the way, when I cook meat in the crockpot, I always go with a fairly small amount of meat and bulk up with vegetables. Cheaper and healthier.

Thai Beef Crockpot Curry
(adapted from Everyday Thai Cooking)

2 cups (1 can) coconut milk
2 carrots, sliced
2 Tablespoons red curry paste (I used Thai Kitchen, because I’m incredibly authentic)
1 bell pepper, diced (I used red)
1/2 lb beef (sirloin or rib eye, or whatever is inexpensive)
1 Tablespoon peanut butter
1 teaspoon brown sugar
1/2 teaspoon dried basil
2 Tablespoons fish sauce
1/4 cup canned bamboo shoots (optional; I used them but Bart and I agreed they basically tasted like nothing. So feel free to leave them out).

1/2 cup sugar snap peas, trimmed and cut in 1/3
1 teaspoon lime juice
1 Tablespoon cornstarch

Rice, for serving

Put all ingredients except the lime juice, snap peas, and cornstarch in the crockpot and cook on low for 7-8 hours or high for 5-6 hours. About 30 minutes before you’re ready to eat (about the time you start cooking your rice), stir the sauce, and add the snap peas and lime juice. If you’d like the sauce slightly thicker, stir the cornstarch with 1 Tablespoon of cold water and pour it in the crockpot too, stirring to combine. Let it cook another 30 minutes, then serve over rice.

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  • Reply Saskia November 13, 2013 at 2:41 pm

    Glad I'm not the only one to bulk up on veggies! This looks good.

  • Reply Kristin @ Going Country November 13, 2013 at 2:57 pm

    Crockpots are good for inexpensive, tough beef. We ("we"meaning my husband and sons) eat so much meat that we buy whole cows every couple of years from my uncle-in-law. Then he went into the Peace Corps for the last couple of years and so we're currently out of beef. This is a crisis in our crazily meat-centric household. He's back now and said we can have a cow in February. Thank goodness. Buying it a few packages at a time from the farm up the road is way more expensive and much more of a hassle than just pulling something out of my freezer.

  • Reply Katie Walker November 13, 2013 at 4:01 pm

    hahaha, I am the same way about beef. At least you branch out into different flavors, I always go the simple 'beef roast with potatoes and carrots' way. But, this is on the list to try-it looks tasty!

  • Reply heidikins November 13, 2013 at 4:06 pm

    I live in perpetual frustration and at odds with yeast. Sometimes it works, mostly it doesn't, I mostly have given up. (Which is kind of convenient timing as I've mostly given up bready things anyway.)

    This, however, looks delicious. Yum!


  • Reply Sarah Summerlin November 13, 2013 at 6:29 pm

    Looks delicious! And inexpensive! Win win!

  • Reply Jacquie Lyman November 13, 2013 at 8:53 pm

    I love this! I think it's funny that I actually have the chicken yellow curry version of this in the crockpot as we speak, and I just happened upon this post on the same day! I am actually going to go modify it a bit thofh after reading this. I'll add some fish sauce (my recipe didn't call for it, but I have some I want to use) and brown sugar and cornstarch. Thanks!!

  • Reply kimmie November 13, 2013 at 10:39 pm

    I hate cooking beef as well, and usually the beef that we eat at home is either steak or pot roast, which I am SO sick of. Anyway, I know you wouldn't post this recipe if you hated it, but you didn't mention how this tasted. AMAZING or just passable? I still have the curry paste (yes, "authentic" thai kitchen stuff, haha) from the last time I did the crockpot curry so looking for more recipes to use it up!

    • Reply Janssen November 14, 2013 at 1:56 am

      Oh yeah, it was excellent! I happily ate all the (very small amount of) leftovers. I made a different Thai crockpot dish a week or two before this that was definitely not worthy of the blog.

  • Reply Lady Susan November 23, 2013 at 1:11 am

    Did you just throw the whole piece of meat in there, or did you cut it up?

  • Reply Aitch January 9, 2015 at 6:15 am

    Going to try with tofu instead of beef bc I am vegan, hope it works!

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