Red Curry Beef with Pineapple and Snow Peas

Total Time
4 hr 32 min
20 min
4 hr 12 min


canola oil

2 tsp

uncooked onion(s)

1 medium, chopped

light unsweetened coconut milk

13½ fl oz, (1 can)

white all-purpose flour

2 Tbsp

Thai curry paste

2 Tbsp, red variety

cayenne pepper

tsp, or to taste

canned chicken broth

½ cup(s)

fresh lime juice

2 Tbsp


1 Tbsp

uncooked red potato(es)

1 pound(s), small, scrubbed and halved or quartered

uncooked trimmed bottom round steak

1½ pound(s), lean, cut into 1-inch chunks


2 cup(s), fresh chunks

snow peas

¾ pound(s), trimmed

table salt

1 tsp


6 sprig(s), chopped

fresh lime(s)

1 item(s), cut in to 6 wedges


  1. Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
  2. Whisk together coconut milk, flour, 1 tablespoon of curry paste, and the cayenne in medium bowl until smooth. Add coconut-milk mixture to skillet and cook, whisking constantly, about 2 minutes. Whisk in broth, lime juice, and honey. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, 2 minutes.
  3. Place potatoes and beef in 5- or 6-quart slow cooker; add coconut-milk mixture. Cover and cook until beef is fork-tender, 4–5 hours on High or 8–9 hours on Low. Stir in pineapple, snow peas, remaining 1 tablespoon curry paste, and the salt. Cover and cook on High until snow peas are crisp-tender, about 5 minutes. Ladle stew evenly into 6 bowls and sprinkle with cilantro. Serve with lime wedges.
  4. Per serving: 1 1/2 cups


Instead of the pineapple, you can use chopped fresh mango or papaya for a flavor change.

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