Dinner · Part 3 of 3: Tips & recipe card

Creamy Ghee Red Curry Beef Brisket: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Name: Creamy Ghee Red Curry Beef Brisket: Easy Slow Cooker Dinner
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Thai-inspired
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 3 tbsp Thai red curry paste; 1 cup canned bamboo shoots, drained; 1 red bell pepper, sliced into strips; 1/4 cup ghee (clarified butter), melted; 1 cup heavy whipping cream

By Clara Weller · Oct 29, 2026

A bowl of creamy red curry beef brisket with tender beef cubes and bell pepper slices, garnished with fresh cilantro.

Prep: 15 min
Cook: 6 h
Total: 6 h 15 min
Serves: 6

Tips for success

For the most flavorful curry, toast the red curry paste in a skillet with a little oil for 2 minutes before adding it to the slow cooker. This step is optional but deepens the spice's aroma.

However, the video shows adding it directly, so this is just a suggestion for a more intense flavor. If you prefer a milder curry, reduce the paste to 2 tablespoons.

To make the sauce even richer, stir in a tablespoon of creamy peanut butter during the last 30 minutes of cooking.

This is not in the original recipe, but it adds a nutty depth that pairs beautifully with the red curry. Alternatively, a squeeze of fresh lime juice at the end brightens the flavors and cuts through the richness.

Variations

Coconut Curry: Replace the heavy cream with full-fat coconut milk for a dairy-free version. Use coconut oil instead of ghee. The coconut adds a subtle sweetness and tropical aroma that pairs well with the red curry.
Chicken Curry: Swap the beef brisket for boneless, skinless chicken thighs, cut into chunks. Cook on LOW for 4 to 5 hours, until the chicken is cooked through and tender. No need to rest the chicken, but ensure it reaches 165°F (74°C).
Vegetable Curry: For a vegetarian version, omit the beef and add extra vegetables like zucchini, carrots, and potatoes. Use vegetable broth instead of beef. Cook on LOW for 4 hours, until vegetables are tender. No protein cooking temperature is needed.
Spicy Peanut Curry: Add 2 tablespoons of creamy peanut butter and 1 tablespoon of soy sauce during the last 30 minutes of cooking. This adds a nutty richness and a touch of umami. Garnish with crushed peanuts and fresh cilantro before serving.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooled curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a little water or cream if the sauce has thickened.

Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

This recipe is perfect for meal prep. The entire dish can be assembled in the slow cooker insert the night before, covered, and refrigerated.

In the morning, place the insert into the slow cooker base and cook as directed. You can also cook the curry fully, then cool and refrigerate it for up to 3 days before reheating.

Serving ideas

Serve the creamy ghee red curry beef brisket over steamed basmati rice or jasmine rice to soak up the luscious sauce. Warm garlic naan or roti on the side is ideal for scooping up every last drop.

A sprinkle of fresh cilantro and a squeeze of lime juice (not in the original video) can add brightness if you like, but the dish is delicious as is.

For a low-carb option, serve the curry over cauliflower rice or with roasted vegetables. The rich, creamy sauce also works well with noodles, such as rice noodles or udon. This is a versatile dish that can be dressed up or down depending on your mood and what you have on hand.

Frequently asked questions

Can this curry be made on the stovetop instead of a slow cooker?

Yes, this recipe can be adapted for the stovetop. Brown the beef in a Dutch oven, then add the remaining ingredients and simmer covered on low heat for 2 to 3 hours, until the beef is tender. Stir occasionally to prevent sticking. The cooking time is shorter, so check for doneness sooner.

Why is the beef brisket not becoming tender?

Brisket is a tough cut that requires long, low-heat cooking to break down collagen. If the beef is still tough after 6 hours, it may need more time. Continue cooking on LOW, checking every 30 minutes. Also, ensure the slow cooker is not on the 'warm' setting, which is not hot enough to cook.

Can the heavy cream be substituted with half-and-half or milk?

Yes, but the sauce will be thinner and less rich. Half-and-half will work, but the sauce may curdle if cooked for too long. Whole milk can also be used, but add it during the last hour of cooking to minimize curdling. For a non-dairy option, use full-fat coconut milk.

Is it necessary to brown the beef before adding it to the slow cooker?

No, browning is not required for this recipe. The slow cooker will still produce tender beef. However, browning the meat in a hot skillet with a little oil before adding it to the slow cooker adds a deeper flavor through the Maillard reaction. It is an optional extra step.

Can this recipe be doubled for a larger crowd?

Yes, this recipe can be doubled if you have a larger slow cooker (at least 8 quarts). Ensure all ingredients fit comfortably, leaving at least 1 inch of space at the top. Cooking time may need to be extended by 1 to 2 hours. The internal temperature of the beef should still reach at least 145°F (63°C).

Recipe card

Creamy Ghee Red Curry Beef Brisket: Easy Slow Cooker Dinner

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
3 tbsp Thai red curry paste
1 cup canned bamboo shoots, drained
1 red bell pepper, sliced into strips
1/4 cup ghee (clarified butter), melted
1 cup heavy whipping cream

Instructions

Place the cubed beef brisket into the bottom of a 6-quart slow cooker. Spread it into an even layer so it covers the bottom of the insert.
Spoon the Thai red curry paste over the beef. Add the drained bamboo shoots and the red bell pepper strips, distributing them evenly over the meat.
Drizzle the melted ghee over the top of the curry mixture. Pour the heavy whipping cream evenly over everything. Do not stir.
Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, or until the beef is fork-tender and easily shreds apart. Do not lift the lid during the first 4 hours of cooking. Let it rest for 3 minutes before slicing.
After 6 hours, check the beef. It should be fork-tender and the internal temperature should read at least 145°F (63°C). If not done, continue cooking for another hour. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Let the beef rest in the hot sauce for at least 5 minutes before serving. This allows the juices to redistribute.
Spoon the creamy red curry beef brisket over steamed basmati rice. Garnish with fresh cilantro if desired (not included in the video).

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 8 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.