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Photo of Thai coconut beef curry by WW

Thai coconut beef curry

PersonalPoints™ per serving
Total Time
8 hr 20 min
15 min
8 hr 5 min
The next time you make a curry, try the slow-cooking method. Coconut, lime, chilli and peanuts are extra strong, giving every mouthful the true flavours of Thailand.


Trimmed beef chuck steak

480 g, (Buy 700g) gravy beef, cut into 3cm pieces

Red curry paste

2 tbs, Thai


2 clove(s), thinly sliced

Brown onion

2 medium, coarsely chopped


2 medium, coarsely chopped

Light canned coconut milk

cup(s), (160ml)

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Kaffir lime leaves

2 individual

Fish sauce

1 tbs

Beans, snake

1 cup(s), (1 bunch), cut into 8cm lengths

Peanuts, without skin, roasted, unsalted

30 g, (2 tbs) coarsely chopped

Fresh green chilli

1 whole, thinly sliced


  1. Combine beef, curry paste, garlic, onion, tomatoes, 1/2 cup (125ml) coconut milk, stock, lime leaves and fish sauce in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
  2. Boil, steam or microwave beans until tender. Drain. Stir beans into curry. Drizzle curry with remaining coconut milk and serve sprinkled with peanuts and chilli.


SERVING SUGGESTION: Steamed Asian greens (such as choy sum or gai lan), plus jasmine rice. TIPS: Suitable to freeze (without remaining coconut milk and toppings) for up to 3 months. ON THE STOVETOP - If you don’t have a slow cooker, cook curry in a large covered saucepan over low heat for 2–3 hours or until tender.