Red curry beef with pineapple and snow peas

SmartPoints® value per serving
Total Time
4 hr 32 min
20 min
4 hr 12 min
This stew is made in our favorite weeknight-friendly, low-effort vessel: the slow cooker. The morning of, cook the onion until it softens, then add coconut milk that's been flavored with curry paste and a touch of cayenne pepper. Whisk in chicken broth, lime juice, and honey, and the base of your stew is made. Combine it with the steak and red potatoes in the slow cooker and let it do its thing. Right before serving, stir in the snow peas, more curry paste, and fresh pineapple. Instead of the pineapple, you can use chopped fresh mango or papaya for a flavor change.


Canola oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Light unsweetened coconut milk

13½ fl oz, (1 can)

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