Slow Cooker Thai Red Curry Recipe

Step 1

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.

Step 2

Heat the oil using the searing function (or heat on a high heat in the frying pan).

Step 3

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).

Step 4

Add in the onion and cook for 4-5 minutes, until slightly softened.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.