Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Thai Beef Curry
Print Recipe
Save Recipe
Saved Recipe!
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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.
Tried this recipe?
Let us know
how it was!