Slow cooker Thai red curry with tender beef, coconut milk, and red curry paste is a flavorful and easy weeknight meal. This rich Thai curry features bold spices, lemongrass, ginger, and Thai basil, simmered low and slow for maximum taste. Serve with sticky rice and fresh toppings for a complete dinner.

This slow cooker Thai red curry is rich, aromatic, and full of tender braised beef simmered in coconut milk, red curry paste, and Thai herbs. It’s an easy, hands-off dinner with deep flavor, perfect for serving over sticky rice and customizing with your favorite toppings.

Table of Contents

Ingredients

For the Curry

2 tbsp oil
1.5 kg (3.3 lbs) braising beef, cut into chunks
½ tsp salt
½ tsp ground black pepper
1 large onion, peeled and chopped
4 garlic cloves, minced
2 tsp minced ginger
2 tsp lemongrass paste
90 g (6 tbsp) red Thai curry paste*
360 ml (1½ cups) strong beef stock (or water + 2 stock cubes)
2 tsp sugar
1 tbsp Thai fish sauce
15 fresh Thai basil leaves
400 ml (14 oz) full-fat coconut milk
1 tbsp lime juice (juice of approx. ½ lime)
200 g (7 oz) fine green beans, halved

Optional Thickener

2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water

To Serve

Sticky rice
Chopped coriander (cilantro)
Thai basil leaves
Fresh Thai chillies, finely chopped
Toasted peanuts, chopped
Lime wedges

Instructions

Sear the beef
If your slow cooker has a sear function, turn it to high. Otherwise, heat the oil in a large frying pan. Add the beef, season with salt and pepper, and sear until browned (about 6–8 minutes). If too much liquid is released, spoon it off and add a touch more oil.
Add aromatics
Stir in the onion and cook for 4–5 minutes, until softened. Add garlic, ginger, and lemongrass paste, and cook for 1 minute more.
Add curry ingredients
Mix in the Thai red curry paste, beef stock, sugar, fish sauce, coconut milk, and Thai basil. Stir well and simmer for 2–3 minutes to heat through.
Slow cook
Transfer everything to your slow cooker (if using a separate pan). Cover and cook for 5–6 hours on high or 7–8 hours on low.
Add green beans and lime
About 30 minutes before serving, stir in the green beans and lime juice. Replace the lid and continue cooking.
Thicken the sauce (optional)
If you prefer a thicker sauce, stir in the cornflour mixture and cook uncovered for a few minutes until thickened.
Serve
Spoon the curry over sticky rice and top with coriander, Thai basil, chillies, peanuts, and lime slices.

Tips

Cut beef into evenly sized chunks for uniform cooking.
Browning the beef adds extra flavor — don’t skip this step.
Use full-fat coconut milk for the creamiest, richest sauce.
Add green beans toward the end to keep them crisp and vibrant.

Variations and Substitutions

Protein: Substitute beef with chicken thighs or lamb shoulder.
Vegetarian: Replace meat with tofu and add more vegetables like bell peppers or mushrooms.
Spice: Adjust heat by adding more or less red curry paste, or toss in extra chillies.
Stock: Chicken or vegetable stock also works if beef stock isn’t available.

FAQs

Can I make this curry ahead of time?
Yes, it stores well in the fridge for up to 3 days and tastes even better the next day.

Can I freeze leftovers?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Is this recipe gluten-free?
It can be if you use gluten-free stock cubes and curry paste.

Do I need lemongrass paste?
It adds authentic flavor, but you can skip it or replace it with a bit of lime zest.

Serving Suggestions

Serve with jasmine or sticky rice for a complete meal.
Add a Thai-style cucumber salad on the side for freshness.
Garnish with fresh herbs and crunchy peanuts to elevate the dish.

Why You’ll Love This Recipe

Effortless slow cooker preparation with big, bold flavors
Perfectly tender beef in a creamy, spiced coconut sauce
Customizable heat level and toppings
Great for batch cooking or freezing ahead