Dinner · Part 3 of 3: Tips & recipe card

Crockpot Cashew Cream Red Curry Beef Brisket Tips, FAQ & printable recipe

Name: Crockpot Cashew Cream Red Curry Beef Brisket
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Thai-inspired
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 3 tbsp Thai red curry paste; 1 cup sliced bamboo shoots, drained; 1 large red bell pepper, sliced into strips; 1 1/2 cups roasted cashew cream; 4 tbsp unsalted butter, cut into pats

By Clara Weller · Oct 29, 2026

Slow cooker red curry beef brisket with creamy sauce and peppers

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, use a high-quality Thai red curry paste. Brands vary in heat, so start with 3 tablespoons and adjust to taste.

If you prefer a milder curry, use less paste or add a spoonful of coconut sugar to balance the heat. The cashew cream adds a natural sweetness, so you may not need any sugar.

To make your own cashew cream, soak 1 cup of raw cashews in water for 4 hours, then drain and blend with 1/2 cup fresh water until smooth.

This yields about 1 1/2 cups. For a thinner sauce, add more water. You can also use coconut cream for a different flavor profile, but the texture will be less rich.

Variations

Vegetable Curry: Replace the beef with 2 cups of mixed vegetables like carrots, potatoes, and zucchini. Cook on low for 4 hours, or until vegetables are tender. The cashew cream sauce works beautifully with vegetables.
Spicy Peanut Curry: Add 2 tablespoons of peanut butter to the sauce for a nuttier, thicker consistency. Use crunchy peanut butter for extra texture. Adjust the curry paste to control the heat.
Coconut Curry: Substitute the cashew cream with full-fat coconut milk for a lighter, more tropical flavor. Add a tablespoon of fish sauce and a teaspoon of brown sugar for a more traditional Thai taste.
Chicken Curry: Use boneless, skinless chicken thighs instead of beef. Cook on low for 4 hours, or until chicken is cooked through and tender. The sauce will be thinner, so thicken with a cornstarch slurry if desired.

Storage and make-ahead

Fridge: Leftovers keep in the refrigerator for up to 4 days in an airtight container. Reheat gently, adding a splash of broth or water if the sauce has thickened.
Freezer: Freeze the cooked curry in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling. Or microwave in 1-minute intervals, stirring between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry will thicken as it cools; add a splash of water or broth when reheating to restore the sauce's consistency.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also freeze the fully cooked curry for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the curry over steamed basmati rice, with warm garlic naan on the side for dipping. The rice soaks up the rich sauce, while the naan is perfect for scooping up every last bit. Garnish with fresh cilantro or Thai basil for a pop of color and freshness.

For a low-carb option, serve over cauliflower rice or zucchini noodles. The curry is also delicious with rice noodles or quinoa. If you like extra heat, offer sliced fresh chilies or a drizzle of chili oil at the table. A squeeze of lime juice adds brightness and cuts through the richness.

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, this can be made in a Dutch oven. Brown the beef in batches, then add the remaining ingredients and cover. Braise in a 300°F (150°C) oven for 3-4 hours, or until the beef is tender. Check occasionally and add a little broth if needed.

What is the best cut of beef for this recipe?

Beef brisket is ideal because it becomes incredibly tender with long, slow cooking. Chuck roast or round steak are good alternatives. Avoid lean cuts like sirloin, which can dry out. Cut the meat into uniform cubes for even cooking.

Can the cashew cream be substituted with something else?

Yes, full-fat coconut milk is the easiest substitute. For a richer sauce, use a mixture of coconut milk and a few tablespoons of almond butter. You can also use heavy cream, but the sauce will be less dairy-free.

How can the curry be thickened if it is too thin?

If the sauce is too thin after cooking, remove the lid and cook on high for 20-30 minutes to allow some liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the curry, then cook for 5 minutes.

Is this curry very spicy?

The spice level depends on the brand of red curry paste. Most are moderately spicy, but you can reduce the amount to 2 tablespoons for a milder flavor. To cool it down, serve with plain yogurt or extra rice.

Recipe card

Crockpot Cashew Cream Red Curry Beef Brisket

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
3 tbsp Thai red curry paste
1 cup sliced bamboo shoots, drained
1 large red bell pepper, sliced into strips
1 1/2 cups roasted cashew cream
4 tbsp unsalted butter, cut into pats

Instructions

Place the cubed beef brisket in the bottom of the slow cooker. Spoon the Thai red curry paste over the meat, then add the sliced bamboo shoots and red bell pepper strips. Pour the roasted cashew cream over everything and dot with the butter pats. Do not stir.
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender. The curry will be bubbling gently around the edges and the sauce will have thickened slightly. Let it rest for 3 minutes before slicing.
After the cooking time, check the beef for doneness. It should be fork-tender and easily pull apart. If not, continue cooking in 30-minute increments until done. Let the beef rest for at least 3 minutes before serving.
Gently stir the curry to combine the sauce and ingredients. Taste and adjust seasoning if needed—add a pinch of salt or a little more curry paste for heat. The sauce should be creamy and coat the back of a spoon.
Spoon the curry over steamed basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over the top for a rich, comforting bowl.
If desired, garnish with fresh cilantro or Thai basil before serving. This adds a bright, fresh note to the rich curry.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories: 540
Protein: 35 g
Carbohydrates: 12 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.