Beef Potato Curry Slow Cooker

Thai slow cooker beef and sweet potato curry

10m prep
6h 15m cook
4 servings

Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

This Thai inspired slow cooker beef and sweet potato curry is perfect dinner for when it's cold outside.

12 Ingredients
3 Method Steps

12 Ingredients

1 tbsp vegetable oil
800g beef chuck steak, trimmed, cut into 4cm pieces
2 tbsp Thai red curry paste
1 lemongrass stem, bruised
400ml can coconut milk
3 kaffir lime leaves
1 1/2 tbsp fish sauce
1 tsp finely shaved palm sugar
Fresh coriander leaves, to serve
Kaffir lime leaves, shredded, to serve
Steamed rice, to serve
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3 Method Steps

Heat the oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 3-4 minutes or until evenly browned. Transfer the beef to the bowl of a slow cooker.
Remove and discard all but 1 tbs of the liquid from the pan. Place over medium heat and add the curry paste and lemongrass. Cook, stirring, for 2-3 minutes or until aromatic. Add the coconut milk and stir until combined. Pour the curry sauce over the beef. Add the sweet potato and kaffir lime leaves. Stir to combine. Cover and cook on Low for 6 hours or until the beef is very tender.
Stir through the fish sauce and palm sugar, adding more of each to taste, if desired. Discard the lemongrass and kaffir lime leaves. Transfer the curry to a serving bowl. Top with coriander leaves, extra lime leaves and serve with steamed rice, if using.

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Recipe Notes

To cook on the stovetop, add the beef, sweet potato and kaffir lime leaves back into the curry sauce in step 2, cover pan with a lid and simmer gently over low heat for 2 hours or until the beef is very tender.

Different brands of curry paste will be spicier or milder and you may require more fish sauce and palm sugar, depending on your preference.

For a milder curry, use less curry paste