Thai Beef Curry, this curry is slow cooked for extra flavour and perfect for a lazy Sunday. It packs lots of flavour and its really simple to make. You know those cold days when you’re dreaming of hotter times or just wanting a bit of sunshine on a plate? This Thai Beef Curry is for those days.

Thai Beef Curry

This slow cooked Thai beef curry is a wonderfully warming dish

The good thing about this dish is that it is easy to make, it is also not too spicy. As mentioned above, you can make it on a lazy Sunday afternoon, or you can make it before work, leave it in your slow cooker and then come home to a house which smells wonderfully like a Thai restaurant. you would be the envy of all your neighbours.

Thai Beef Curry

Wonderfully warming and fragrant, this curry is sure to be a dish that you go back to time and time again.

I have adapted this recipe from River Cottage Light and Easy by Hugh Fearnley Whittingstall. In the original recipe he cooks it in the oven, which is great if you don’t have a slow cooker, but I wondered why not use the slow cooker instead and then cook it nice and slowly, which is what I did and the result was wonderful.

Thai Beef Curry

Thai Beef Curry, melting tender beef with bags of flavour

I have decided that I really love Thai food or Thai Flavours to be honest. There is so much to be said about how the flavours are all delicately balanced and just bounce around your mouth. We are fortunate that we have just had a new Thai restaurant open close to where I live and it is amazing (shhhh! don’t tell anyone). I will do a post about it soon, but be warned it will be biased as it open a few months ago and we’ve already been at least 6 times. If I could I’d eat there every day, but then what would I have to tell you? This way, it is a nice treat.

Thai Beef Curry

Fragrant and easy to prepare, whats not to like?

So what else can I tell you about this dish? Seriously, it’s awesome, it really is, the best thing? My husband ate coriander (yes it was cooked in, and no the bowl you see here wasn’t his), but still, that’s a pretty big thing right there. He normally freaks at the site of it and it is normally banned from our house (I jest, it’s not really), but still, I very rarely get to cook with it because he dislikes the taste so much. It’s a thing, just read this link here. What are your thoughts on it? Do you think it tastes like soap and is the.worst.thing.ever? Or are you like me and not bothered either way?

Whatever your feelings on coriander, if you really really dislike it, leave it out and substitute for parsley, but trust me and if you add it in at the beginning of the cooking then you don’t taste it and it just adds flavour, so you’re good to add it in, just don’t sprinkle on top.

As this dish is slow cooked, I am sending it to February’s slow cooked challenge which is hosted by the lovely Lucy from Baking Queen 74, you can find the link to the latest challenger and a wonderful recipe for Chickpea and Paneer Curry, here, don’t stop there however, take a look around the rest of her site and all the other wonderful recipes on there too. She jointly hosts this with Janice from Farmersgirl Kitchen, Janice originally set up the challenge and again, take a look at her site, lots of wonderful things to make and eat, find that here


Next week, look out for my roast chicken recipe which will be the first in a series of roasts.




Thai Beef Curry

This is a wonderfully fragrant slow cooked curry. Perfect for a lazy Sunday when it is cold outside or you simply want a tasty family meal without all the stress of a typical Sunday dinner. Serve with rice or noodles or eat as is.

  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 4 people 1x


Thai Beef Curry:

  • 1.2 kg chuck/stewing beef cut into chunks
  • 2 stalks of lemon grass bashed
  • 3 red chillies sliced
  • 4 garlic cloves diced
  • 25 grams fresh ginger grated
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 3 leeks trimmed and thickly sliced
  • bunch coriander split into two parts
  • 300 ml water
  • 1 Juice of 1 lime
  • Salt & Pepper to taste

To Serve:

  • 2 portions of rice


  1. Plug in your slow cooker and preheat if necessary. Prepare all your vegetables and set aside.
  2. Brown the chuck steak in stages in a large pan (be careful not to overcrowd it as it will stew and you want the caramelisation of the meat). As you brown it, remove from the pan and put straight into your slow cooker.
  3. Once all the meat is browned, deglaze the pan with the rice wine vinegar, add the onions, garlic and ginger, chilli, fish sauce, sugar and lemongrass and cook on a low heat for two minutes until just browned, be careful not to burn it. Add the water and stir to combine everything and scrape the bottom of the pan to get any bits of meat up. Season with salt and pepper and carefully pour this over the beef in the slow cooker.
  4. Roughly tear one bunch of coriander and stir it into the beef curry. Check your seasonings and then put the lid on and set the timer to cook for 4 hours.
  5. After 4 hours, taste for seasoning, then add the leeks to the slow cooker crock pot, and stir to combine, then put the lid back on and cook for a further 2 hours.
  6. During the last hour, make your rice or whatever you are serving it with.
  7. After 6 hours, the meat should be meltingly tender and the leeks should be soft. Serve with rice or noodles or eat it as it is like a broth style dish.


As this dish made enough for 4 we had it over two days, one the second day, we had the curry with egg noodles and topped it with a  fried egg, which was so so tasty. I am a firm believer of being able to eat eggs with anything!