Coconut curried beef

Love Thai food? Then you can't go past this full-of-flavour coconut curried beef - hearty and delicious.

  • 35 mins preparation
  • 10 hrs 10 mins cooking
  • Serves 4
  • Print


Coconut curried beef
  • 1 kilogram diced beef
  • 2 tablespoon thai yellow curry paste
  • 1 2/3 (410ml) coconut milk
  • 2 cup (500ml) beef stock
  • 4 teaspoon finely grated fresh ginger
  • 3 clove garlic, crushed
  • 2 medium brown onions (300g), cut into thin wedges
  • 2 fresh kaffir lime leaves
  • 8 fresh curry leaves
  • 2 tablespoon fish sauce
  • 2 tablespoon grated palm sugar
  • 150 gram snow peas
  • 2 tablespoon finely chopped peanuts, toasted
  • 1/4 cup firmly packed fresh thai basil leaves
  • 1 fresh long red chilli, sliced thinly


Coconut curried beef
  • 1
    Place beef, paste and coconut milk in a 4.5-litre (18-cup) slow cooker; stir until paste dissolves.
  • 2
    Add stock, ginger, garlic, onion, lime leaves, curry leaves, sauce and sugar to cooker. Cook, covered, on high, about 2 hours. Reduce to low; cook a further 8 hours. Season to taste.
  • 3
    Discard lime leaves. Stir in snow peas; cook, covered, on low, for 10 minutes or until peas are tender. Season to taste.
  • 4
    Serve beef topped with peanuts, basil and chilli.


Not suitable to freeze. For a more indulgent Thai experience, serve with steamed jasmine rice or fresh rice noodles, accompanied with lime wedges.

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