Slow Cooker Coconut Cream Red Curry Beef Brisket Tips, FAQ & printable recipe

Tips for success

For the best flavor, choose a good-quality Thai red curry paste. Many brands contain shrimp paste, so check the label if you need a vegetarian version. To make the curry less spicy, use only 2 tablespoons of paste.

If you prefer more heat, add a sliced fresh chili along with the paste. You can also stir in a squeeze of lime juice before serving to brighten the flavors.

This curry is wonderfully forgiving. If you're short on time, you can cook it on HIGH for 5 to 6 hours, though the beef won't be quite as meltingly tender.

For a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. If the sauce seems too thick, stir in a splash of beef broth or water. Let the curry rest for a few minutes after cooking to allow the sauce to settle.

Variations

• Vegetable Red Curry: Replace the beef with 2 cups of mixed vegetables such as carrots, broccoli, and zucchini. Cook on LOW for 4 to 5 hours, until the vegetables are tender. Add the broccoli in the last 30 minutes to keep it bright.
• Spicy Red Curry: Increase the red curry paste to 4 tablespoons and add 1-2 sliced fresh Thai chilies along with the paste. For extra heat, serve with a drizzle of chili oil or a sprinkle of crushed red pepper flakes.
• Coconut Milk Version: Substitute coconut cream with full-fat coconut milk. The sauce will be slightly thinner, but still creamy. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir in during the last 30 minutes of cooking.
• Add More Vegetables: Stir in 1 cup of diced sweet potato or butternut squash along with the bamboo shoots and bell pepper. These root vegetables hold up well during long cooking and add a subtle sweetness that complements the curry.

Storage and make-ahead

Fridge

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or coconut milk if needed.

Freezer

Freeze the cooled curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the curry on the stovetop over medium-low heat, stirring occasionally, until hot. Add a little water or coconut milk to loosen the sauce if necessary.

Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook on LOW as directed. You can also cook the curry completely, let it cool, and freeze it for up to 3 months.

Serving ideas

Serve the curry over steamed basmati rice to soak up the rich sauce. Warm naan bread on the side is ideal for scooping up every last bit.

Garnish with extra fresh cilantro leaves and a wedge of lime for squeezing over the top. A dollop of plain yogurt or a sprinkle of crushed peanuts can add extra texture and flavor, though they are optional.

This dish is substantial enough to be a main course on its own, but it also pairs well with a simple cucumber salad or a plate of stir-fried greens. For a low-carb option, serve it over cauliflower rice or zucchini noodles. The curry is also delicious with jasmine rice or even crusty bread for dipping.

Frequently asked questions

Recipe card

Slow Cooker Coconut Cream Red Curry Beef Brisket

Prep 15 minCook 8 hTotal 8 h 15 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 red bell pepper, sliced into strips
• 1 can (13.5 oz) coconut cream
• 1/2 cup fresh cilantro leaves

Instructions

1. Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Spread it into an even layer so it covers the bottom of the insert.
2. Spoon the Thai red curry paste over the beef. Use a spoon or your fingers to smear the paste over as much of the meat as possible so it coats the cubes evenly.
3. Scatter the drained bamboo shoots and sliced red bell pepper strips over the beef and curry paste. Do not stir; the layers will meld as they cook.
4. Pour the coconut cream over the beef and vegetables. Tilt the can to get all the thick cream, and use a spoon to scrape out any that clings to the sides.
5. Scatter the fresh cilantro leaves over the top of the curry. They will wilt into the sauce as it cooks, adding a fresh note.
6. Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, until the beef is fork-tender and easily shreds with a spoon. Let it rest for 3 minutes before slicing.
7. After 8 hours, test the beef with a fork. It should be tender enough to pull apart with little resistance. If not, continue cooking for another hour or two. Let it rest for 3 minutes before slicing.
8. Stir the curry gently to combine the layers. Let it rest for 5 minutes before serving. Serve over steamed basmati rice with warm naan on the side.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

28 g

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