This slow cooked beef curry is a favorite. Super easy to throw together with a big return on flavor. Use a crock pot or cook this on the stovetop in a dutch oven. Both yield great results, just depends on your preference and how much time you have. Stovetop cooking will speed up the process, about two hours.
Adjust this recipe as needed to suit your taste preferences. Taste test! Once your sauce is ready, taste it! Then, adjust your spices. If you're new to Thai curry or don't enjoy spicy foods, start with less curry paste. You can always add more. And if it's too spicy, add more coconut milk or sugar to balance. You have some range to play with, but it's always good to taste test as you go so you can get the balance just right.
Season the beef with salt and pepper and prep the vegetables.
In a large skillet, heat 3 tbsps of coconut oil over medium-high heat.
Brown the beef on both sides. Around 3-5 minutes each side.
Once beef is browned, place it in the crock-pot.
Add onion, carrots, and potatoes to the pan. Saute over medium-high heat for a minute or two. Or to time save - add these vegetables to the crock pot and focus on making the sauce. Then, pour the curry sauce over everything and cook on low for 8 hours.
Next, add the curry.
Stir until it’s fragrant and coats the vegetables, about 1 minute.
Add the 2 cans of coconut milk, stirring to deglaze the pan.
Stir in 2 Tbsps of fish sauce.
Stir in 2 Tbsps of palm sugar or brown sugar.
Squeeze in 2 Tbsps of lime juice.
Bring the mixture to a soft boil and then turn off the heat.
Pour curry mixture over the beef in the crock-pot. Turn heat to low. Slow cook for 6-8 hours. The meat is done when it’s falling off the bone and easily shreds.
This meal is great served with jasmine rice and some veggies on the side. If you’re strict Paleo, I recommend you sub the jasmine rice for cauliflower rice or sweet potato fries. Because, yes, curry and sweet potato fries go perfectly together if you didn’t know. Pictured, you will see how I ate the curry for lunch. I roasted baby broccoli and radishes and stir-fried leftover rice with ghee, garlic, and green onions.