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Slow Cooker Thai Beef Red Curry

A spicy step up from Thai green, this fiery curry is balanced by creamy coconut. With the addition of fresh peppers and tomatoes, this is a curry of opposites that will make your taste buds tingle. Serve this slow cooker Thai beef red curry with aromatic jasmine rice and enjoy steaming hot from the slow cooker.

Slow Cooker Thai Red Beef Curry Close Up


450g beef fillet steak, thinly sliced
½ tbsp brown sugar
½ tbsp light soy sauce
2 tbsp cornflour mixed with 1 tbsp water
1 tbsp olive oil
3 tbsp Thai red curry paste
1 medium onion finely sliced
½ tsp salt
2 bell peppers chopped
230g bamboo shoots
100ml chicken stock
1 tbsp fish sauce
1 tsp brown sugar
140ml coconut milk

To garnish
Handful of fresh coriander
1cm squared piece of fresh ginger, sliced into shards
Serve with jasmine rice



  1. Place the steak, soy sauce, sugar and cornflour paste into a sandwich bag, tie a knot to close and shake to coat the meat. Leave to rest at room temperature for 20 minutes or so
  2. Heat oil in a large frying pan over a medium/high heat, add the steak and stir fry for a couple of minutes. Place in the slow cooker
  3. Turn the pan to a low heat, add the red curry paste and leave to cook for a minute or so until fragrant. Add in the onions, peppers and bamboo shoots and cook until the veg has softened
  4. Stir in the chicken stock until bubbling then transfer the mixture to the slow cooker and cook on high for 3 ½ hours
  5. In a jug, combine fish sauce, sugar and coconut milk, then stir into the curry. Add the tomatoes and cook on high for another 30 minutes
  6. Spoon on top of a bed of jasmine rice and garnish with shards of fresh ginger, chilli and coriander


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