Slow Cooker Lemongrass Beef Curry
This Slow Cooker Lemongrass Beef Curry is a comforting, full-bodied dish perfect for cold nights or cosy family dinners. It combines rich Thai flavours with the convenience of slow cooking, making it a perfect choice for busy households or beginner cooks. The tender beef soaks up the aromatic sauce, which is infused with lemongrass, kaffir lime leaves, coconut milk, and a punchy red curry paste.
What makes this curry unique is its incredible depth of flavour with minimal effort. The slow cooker does all the heavy lifting, creating melt-in-your-mouth beef with beautifully balanced sweet, spicy, and savoury notes. The lemongrass and kaffir lime leaves bring a fragrant, citrusy backbone to the dish that pairs perfectly with the creaminess of coconut milk.
This is an excellent option for meal prep, as it reheats beautifully and the flavours deepen over time. It’s also freezer-friendly, meaning you can make a big batch and enjoy it throughout the month. Whether you’re cooking for your family or simply want something hearty and satisfying, this dish is sure to become a favourite.
Slow Cooker Lemongrass Beef Curry
Equipment
- Slow cooker (at least 5L capacity)
- Rolling pin (to smash lemongrass)
- Wooden spoon
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
Ingredients
- 2 stalks lemongrass smashed with a rolling pin
- 6 kaffir lime leaves washed and smashed with a wooden spoon or your hands
- 1 red chilli large, roughly chopped
- 200 g thai red curry paste
- 1/3 cup fish sauce
- 600 ml canned coconut milk
- 2 tablespoons brown sugar
- 150 g peanuts roasted and finely chopped
- 1.2 kg beef gravy or chuck oyster blade, diced into 4 cm pieces
- 2 cups pumpkin chopped into 4 cm pieces
- 2 cups green beans washed, trimmed & cut into thirds
- brown or white rice to serve
Instructions
- Add the lemongrass, lime leaves, chilli, red curry paste, fish sauce, coconut milk, brown sugar and peanuts to the slow cooker (at least 5 litre capacity) and stir well. Add the beef and mix into the sauce.
- Set the slow cooker to high, cover with the lid and cook for 4–5 hours. Remove the lid, add the pumpkin and stir to immerse it in the liquid. Cover and continue to cook for 3 1/2 hours. Remove the lid, add the green beans, cover and cook for 20–30 minutes until the beef is soft and breaks up easily.
- Remove the lemongrass and lime leaves and serve the curry on a bed of rice.
Keywords
Notes:
Cooking Tips for Beginners
- Smashing lemongrass and lime leaves helps release their natural oils for more flavour.
- For a milder curry, remove chilli seeds or reduce the amount of curry paste.
- Stir well before serving to ensure sauce is evenly mixed.
Serving Suggestions
- Serve with steamed jasmine or brown rice.
- Garnish with fresh coriander or extra roasted peanuts.
- Add a side of cucumber salad or fresh lime wedges for brightness.
Freezer-Friendly
Yes! Freeze the curry (without rice) for up to 3 months. Defrost overnight and reheat gently before serving.
Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions in airtight containers for up to 3 months. Defrost fully before reheating.
Meal Prep Instructions
- Prepare and measure all curry ingredients the day before.
- Dice beef and store in the fridge overnight.
- Add everything to the slow cooker in the morning for easy midweek meals.
- Cook rice fresh or in advance and reheat when serving.
Substitutions
- Beef: Swap for chicken thighs (cook for 4-5 hours total) or lamb shoulder.
- Pumpkin: Use sweet potato, carrots, or eggplant.
- Green Beans: Substitute with snow peas or zucchini.
- Peanuts: Use cashews or omit for nut allergies.
- Fish Sauce: Use soy sauce for a vegetarian option.
Protein Swaps:
- Chicken thighs
- Lamb shoulder
- Firm tofu (add in final 1-2 hours to prevent breaking apart)
Helpful Hints
- Use a 5L or larger slow cooker to ensure even cooking.
- For more sauce, add an extra 200ml coconut milk.
- Stir gently when adding vegetables to avoid breaking up the beef.
- Garnish with fresh herbs for added colour and flavour.
- Leftover curry thickens as it cools, add a splash of stock when reheating.
- Pre-toast peanuts for a more intense nutty flavour.
- Frozen green beans can be added at the very end and will cook through in the residual heat.
FAQs
1. Can I make this curry less spicy? Yes, simply reduce the red curry paste or omit the red chilli.
2. Can I cook this on low instead? Yes, cook on low for 7-8 hours, adding pumpkin halfway through.
3. Can I use pre-cut beef stewing meat? Yes, just ensure pieces are roughly 4cm for even cooking.
4. Can I make this vegetarian? Yes, use firm tofu, vegetable stock, and soy sauce instead of fish sauce.
5. Can I freeze the rice with the curry? It’s best to freeze the curry separately for the best texture.
