Thai Red Beef Curry from The Paleo Slow Cooker

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Thai Red Beef Curry

Friends and family have been asking which recipes from my cookbook they should make first. I think I will work on a top 10 list to share with you all next week.  For now, I thought I would share one of my favorites.

We love to use the slow cooker all year round. Like many of you, we are a super busy family – we both work full time, have hobbies, write blogs, and have an adorable little to take care of.  The slow cooker is our biggest ally in the kitchen. We use it multiple times a week to make large batches of paleo meals. After a long day at work, reheating a left over homemade meal is the best! I’ve found that some recipes give to gorgeous sunny days like this one, better than others.

Although, this dish works great on a chilly winter eve, the lemongrass lightens the flavor making it a great option for a meal in the spring too (not that it is quite spring yet)!

2 lbs beef cut into slices 1/8 – 1/4 -inch thick
2 cups coconut milk (I use homemade, but packaged is fine too)
3 tbsp Thai red curry paste (I use this one)
3 kaffir lime leaves
2 small Asian eggplants, cut into slices
2 tbsp fresh ginger
3 cloves garlic, crushed
1 stalk lemongrass, finely sliced
1 tsp coriander
1 tsp cumin
2 tsp chili powder
Salt and pepper just before serving

Cooking Instructions

  1. Brown the beef in coconut oil in a heavy-bottomed pan over medium-high heat for 6 minutes.
  2. Place meat in slow cooker.
  3. Add the rest of ingredients.
  4. Cook on low for 6-8 hours.
  5. Add salt and pepper to taste, then serve.

Servings: 4-6

Have you made any meals from The Paleo Slow Cooker yet? If so, which have been your favorites?

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  1. says

    This is one of the recipes that popped for me out of the book. I absolutely love curries. What curry paste do you use. Currently I can’t find any Paleo ones. There is thai kitchens but I don’t know how I feel about the fact that it’s not organic. Pesticides in paste form? What are your thoughts on that?

  2. admin says

    Hey Josh! Thanks for stopping by! I am a huge fan of curries too! I usually prefer to make my own paste, but I felt like my book was already asking people to do a lot from scratch. I have googled it before and found some organic brands, but they’ve never been in my local health food store. So, I do usually buy the thai kitchen, if I need a premade. I know it is not organic, which is not preferable, but I figure I use it so rarely that it should be okay. But, I plan to stock my pantry with some organic curry paste soon, if I find a good one, I’ll send you the info!