Slow Cooker Red Curry Beef Pot Roast

Slow Cooker Red Curry Beef Pot Roast

Chef John 15774

"When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side."

Ingredients 8 h {{adjustedServings}} servings 630 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1254 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Generously season beef chuck roast with salt and pepper.
  2. Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  3. Spread chopped onions in slow cooker; place browned roast on top of onions.
  4. Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  5. Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  6. Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  7. Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  8. Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  9. Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  10. Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  11. Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  12. Ladle into serving bowls and garnish with chopped peanuts and cilantro.
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Reviews 47

  1. 58 Ratings


This recipe is great and very versatile. I've been making a version of this for years, only I use beef cut into stew-sized chunks. Also, I add some peanut butter to taste towards the end. There are many "authentic" Thai variations on red curry, including Panang beef curry. The Panang uses Panang curry paste (Frequently available right next to the tubs or cans of red curry) and peanut butter is part of that curry. Mussuman curry is another variant and it uses potatoes. While Thai beef curries typically don't stew the meat (usually sliced thin and added towards the end) my favorite Thai restaurant from about 25 years ago made their version with beef chunks that were stewed and that's how I've been making it for years. Experiment with any of the 3 red curry pastes: Red, Panang, or Mussuman, and change up the additions to suit your tastes and you can dial this recipe in to suit your exact tastes. Keep in mind that the pre-made curry pastes of any color are concentrated and typically very hot, so plan accordingly. Also, serving this with steamed jasmine rice and making a little extra sauce can really stretch this meal. One last thing, the fish sauce by itself smells and tastes terrible. But it adds a required (and wonderful) flavor to Thai curries and it mellows significantly when cooked. Just don't over do it.

Arias Hung

Absolutely fabulous. TBH, some people shun Americanized "hybrid" dishes like this in favor of authentic ethnic entrees with established history and tradition behind them. I admit to having been one of those snobs, probably from having gone to one too many really bad Americanized Chinese restaurants (even one is too many). But this dish had me pleasantly surprised and has gone some way in reforming my antiquated mindset. I'd always wondered how the fantastic sweet and spicy flavor from the Thai curry coconut milk soup staples could translate to other dishes. Here is a well executed example by Chef John on how that happens, taking a dish as American as pot roast in a slow cooker and spicing it up with the all essential red curry and coconut milk ingredients signature to Thai. My only changes were to use the more nutritious protein based chickpeas (dry stock) that I added at the start of the slow cook instead of carbs like potatoes. As personal preference and higher tolerance I also tripled the amount of curry and used gluten free quinoa flour instead of cornstarch. I'm very pleased with how delicious it turned out. I'll be returning to this recipe again in the future. Thanks John, I'm very happy about being able to have this in my repertoire.


Very flavorful! My son who ate a lot of Thai food loved it. I followed the recipe exactly as written. Maybe it's my slow cooker, but "cooking the potatoes in the slow cooker for about 12 minutes" was definitely not enough. Next time, I will cook it for at least an hour, or put it in a stock pot and cook it on the cooktop on a higher temperature. Can't wait to do it again!