Thai Beef Curry

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast cut into 2-inch cubes
  • 1/4 cup red curry paste
  • 1 cup unsweetened coconut milk
  • 1 large butternut squash peeled and cut into 2-inch cubes
  • Sea salt and freshly ground pepper to taste
  • 2 cups cooked rice
  • 1/2 cup chopped fresh basil


  • DO-AHEAD-TIP: Cook rice
  • In a large skillet, heat olive oil over medium heat and sear beef 3 to 4 minutes until browned.
  • In a large slow cooker, add beef and next 4 ingredients (curry paste through pepper) and cook on low for 8 hours until beef is cooked through.
  • Serve with rice and basil.


SERVING SUGGESTION: Chopped Baby Bok Choy/Steamed Baby Carrots and Snow Peas Finely chop baby bok choy. Steam baby carrots till tender; add snow peas and continue to steam for 2 to 3 minutes or until snow peas are tender-crisp.
VEGETARIAN: Replace beef with cubed potatoes.
NUTRITION: 686 Calories; 41g Fat (51.7% calories from fat); 28g Protein; 58g Carbohydrate; 9g Dietary Fiber; 78mg Cholesterol; 385mg Sodium. Exchanges: 3 1/2 Grain (Starch); 3 Lean Meat; 0 Fruit; 6 Fat.
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