Crock Pot Thai Coconut Beef

This Crock Pot Thai Coconut Beef is a rich and flavorful recipe, which includes coconut milk and red curry paste. It’s the perfect weeknight dinner, ready in about 6 hours and 25 minutes.

Crock Pot Thai Coconut Beef Ingredients

• 2 pounds lean stew beef
• ⅛ teaspoon salt
• 2 cups diced onions
• 4 cloves garlic, minced
• 1 (13.5 ounce) can coconut milk
• ¾ cup beef broth
• 3 tablespoons red curry paste
• 2 jalapeño chile peppers, seeded and minced
• 2 tablespoons lime juice
• 2 tablespoons peanut oil
• 1 tablespoon brown sugar
• 8 cups water
• 4 cups jasmine rice
• 2 cups baby spinach
• ½ cup fresh basil leaves (Optional)

How To Make Crock Pot Thai Coconut Beef

1. Brown the beef: Heat a large skillet over medium-high heat. Add the beef and cook until browned, about 2 minutes per side. Drain any excess grease and transfer the beef to a 4-quart slow cooker. Sprinkle with salt.
2. Cook the aromatics: In the same skillet, cook the onions and garlic over medium-high heat until tender, about 5 minutes. Transfer to the slow cooker.
3. Add the sauce ingredients: Stir in the coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar. Mix until well combined.
4. Slow cook: Cover and cook on Low for 6 to 10 hours until the flavors have fully combined.
5. Cook the rice: In a large saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the water is absorbed.
6. Add the spinach: Stir the spinach into the slow cooker and cook for about 15 minutes until wilted.
7. Serve: Spoon the beef mixture over the cooked rice and garnish with fresh basil leaves if using.

Recipe Tips

• Can I use a different cut of beef? Yes, you can substitute stew beef with chuck roast or brisket cut into chunks.
• How spicy is this dish? The spice level depends on the red curry paste and jalapeños; adjust to taste or omit peppers for a milder version.
• Can I use light coconut milk? Yes, but full-fat coconut milk provides a richer flavor and creamier texture.
• What if I don’t have a slow cooker? You can make this in a Dutch oven or oven-safe pot at 300°F for 3-4 hours.
• How to thicken the sauce? Let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry.

What To Serve With Thai Coconut Beef

This dish is hearty on its own, but pairs well with:

• Cucumber salad with rice vinegar dressing
• Steamed or roasted broccoli
• Thai spring rolls
• Pickled vegetables
• Mango sticky rice for dessert

How To Store Thai Coconut Beef

Refrigerate: Store in an airtight container for up to 4 days. Keep rice and beef mixture separate if possible.

Freeze: Cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight before reheating.

Thai Coconut Beef Nutrition Facts

• Calories 829
• Total Fat 39g
• Saturated Fat 19g
• Cholesterol 99mg
• Sodium 299mg
• Potassium 566mg
• Total Carbohydrate 86g
• Dietary Fiber 3g
• Total Sugars 4g
• Protein 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this dairy-free?
Yes, it’s already dairy-free thanks to the coconut milk.

Why is my sauce too thin?
If the sauce is too watery, try cooking uncovered for the last 30 minutes or add a cornstarch slurry.

Can I make this with chicken instead of beef?
Yes, boneless skinless chicken thighs are a great substitute and also cook well in the crock pot.

Do I need to cook the rice separately?
Yes, it’s best to cook the jasmine rice separately to avoid a mushy texture.

Can I make it less spicy?
Skip the jalapeños and reduce the red curry paste for a milder flavor.

Try More Recipes:

• Crock Pot Hungarian Beef Goulash
• Crock Pot Beef And Bean Torta
• Crock Pot Beef Hamburger Stew

Crock Pot Thai Coconut Beef

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

6

hours 

15

minutes

Calories

829

kcal

A rich and comforting Thai-inspired slow cooker beef dish with coconut milk, red curry, and tender stew meat.

Ingredients

• 2 pounds lean stew beef
  

• ⅛ teaspoon salt
  

• 2 cups diced onions
  

• 4 cloves garlic, minced
  

• 1 (13.5 ounce) can coconut milk
  

• ¾ cup beef broth
  

• 3 tablespoons red curry paste
  

• 2 jalapeño chile peppersseeded and minced
  

• 2 tablespoons lime juice
  

• 2 tablespoons peanut oil
  

• 1 tablespoon brown sugar
  

• 8 cups water
  

• 4 cups jasmine rice
  

• 2 cups baby spinach
  

• ½ cup fresh basil leaves (Optional)

Directions

• Heat a large skillet over medium-high heat. Brown beef on all sides, about 2 minutes per side. Drain grease and transfer to a slow cooker. Sprinkle with salt.
  
• In the same skillet, cook onions and garlic until soft, about 5 minutes. Add to slow cooker.
  
• Stir in coconut milk, broth, curry paste, jalapeños, lime juice, peanut oil, and brown sugar.
  
• Cover and cook on Low for 6 to 10 hours.
  
• Meanwhile, cook rice: Bring water and rice to a boil, reduce heat, cover and simmer until tender, 20-25 minutes.
  
• Stir spinach into the beef mixture; cook for 15 minutes until wilted.
  
• Serve beef over rice and garnish with basil if desired.