If you’ve ever had Thai red curry and thought, “I wish I could slow cook this into something even more comforting,” this is the dish for you. This slow-cooked Thai red beef curry with lemongrass is rich, fragrant, and melt-in-your-mouth tender. It’s the kind of meal that simmers all day and fills your home with irresistible aromas. The best part? It’s surprisingly low effort, making it a standout among easy dinner recipes. With a velvety coconut milk base, bold thai red curry paste, and the punch of fresh lemongrass, it tastes like something from a restaurant—only better, because you made it.
Slow-Cooked Thai Red Beef Curry with Lemongrass
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Main Course
Cuisine Thai
Slow Cooker (Crockpot) Ideal for cooking the beef low and slow. If you don’t have one, a Dutch oven or heavy-bottomed pot on low heat will work.
Cutting board and sharp knife Essential for prepping the vegetables and meat.
Blender or food processor (optional) If you want to make your own red curry paste recipe.
Large sauté pan For browning the meat and aromatic base before adding to the slow cooker.
- 2 pounds chuck roast or stewing beef cut into 2-inch chunks (you can also use shredded beef leftovers)
- 1 can 13.5 oz full-fat coconut milk
- 2 tablespoons thai red curry paste homemade or store-bought
- 1 stalk lemongrass outer leaves removed, white part smashed
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 small red onion finely chopped
- 4 cloves garlic minced
- 1 inch piece of fresh ginger grated
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 small Thai chilies optional, for heat
- 1 tablespoon lime juice
- Fresh Thai basil leaves for garnish
- Jasmine rice or sticky rice to serve
Brown the Beef
Heat a tablespoon of oil in a skillet over medium-high heat. Add the beef chunks in batches and sear on all sides until browned. This step locks in flavor and adds depth to the final curry.
Sauté the Aromatics
In the same skillet, reduce the heat to medium. Add a bit more oil if needed, then toss in the onion, garlic, and ginger. Cook until fragrant, about 2–3 minutes. Stir in the thai red curry paste, coriander, and turmeric, cooking another minute to awaken the spices.
Deglaze and Build the Base
Pour in a splash of coconut milk to deglaze the pan, scraping up any flavorful brown bits from the bottom. Transfer everything to the slow cooker.
Assemble in the Slow Cooker
Add the seared beef, remaining coconut milk, smashed lemongrass stalk, fish sauce, soy sauce, brown sugar, and optional Thai chilies into the slow cooker. Stir well.
Cook Low and Slow
Cover and cook on LOW for 6 hours, or until the beef is fork-tender. If you're using a stovetop Dutch oven, simmer covered on low for 3 hours, checking occasionally.
Add Veggies
With about 30 minutes left in cooking, add the red and green bell peppers. This keeps them tender but still vibrant. Stir in lime juice right before serving to brighten the curry.
Serve
Spoon the curry over jasmine rice or sticky rice. Top with fresh Thai basil leaves and a wedge of lime.
Pairings
This bold curry pairs beautifully with:
- Steamed Jasmine Rice: The neutral base that lets the curry shine.
- Thai Cucumber Salad: Crisp and tangy, it balances the richness of the beef.
- Roti or Naan Bread: Not traditional, but excellent for soaking up that coconut-laced curry sauce.
- Chilled Thai Iced Tea: Sweet and creamy, it counters the spice wonderfully.
If you're looking to keep things fresh and creative, consider serving the leftovers as a coconut red curry drip beef sandwich in a crusty baguette or as a rice bowl topped with a fried egg.
FAQs
1. Can I use ground beef instead of chunks?
Yes! For a twist on thai ground beef recipes, you can brown ground beef and reduce the slow cook time to just 2 hours. The texture and flavor will be slightly different but still delicious.
2. What type of beef is best for this curry?
Chuck roast or stewing beef works best for slow cooking. They have the connective tissue that breaks down into rich, flavorful bites. Avoid lean cuts—they can dry out over long cooking times.
3. Can I substitute the beef with chicken?
Absolutely. Chicken thighs are ideal, but even chicken breast recipes can work if you shorten the cook time and monitor doneness carefully.
4. Can I make this in advance?
Yes! The curry gets even better the next day. Store it in the fridge overnight and reheat gently. It’s a dream for make-ahead meals and works well in meal prep containers.
5. How does this compare to Japanese or Indian curry?
While Japanese beef curry is typically thicker, sweeter, and more stew-like, and a beef curry recipe Indian style often features dry-roasted spices and tomato-based sauces, Thai red curry is coconut-based, aromatic, and layered with lemongrass and kaffir lime flavors. They're all delicious—just very different!
