This easy Thai beef curry recipe is all about the healthy, homemade coconut-curry sauce. It’s low-sodium, vegan, paleo, whole30, etc. Just add the beef, vegetables of your choice, and let your slow cooker do the work.
With coconut & curry flavors, this sauce is perfect to use in a Thai inspired curry. The recipe for the sauce makes approximately 4 cups. I used the entire 4 cups for this curry. I seriously had to refrain myself from drinking the sauce straight.
I made this a beef curry because I recently got my first package from Butcher Box so I’m currently sitting on a lot of meat. Correction, I’m sitting on a lot of 100% grass-fed and grass-finished meat. Anyway, I used their grass-fed beef stew meat but this recipe can be used with your preferred protein whether it be chicken, beef, or pork. You can even use tofu!
For my vegetables, I kept things simple with bell pepper and onion. I encourage you to get creative. Use the vegetables you like. I added a 2 lb. spaghetti squash to this recipe because I’ve been eating low-carb the last couple weeks. I cooked the squash right in the slow cooker with the curry.
I did this by slicing the squash in crosswise, scooping the seeds out and stick it in about halfway through cook time.
If you do this, the spaghetti squash will be very hot so be careful removing it from the slow cooker. I suggest you use oven mitts.
If you substitute white-meat chicken then use this cook time – HIGH 2-3, LOW 4-6. Dark meat chicken uses the same cook time as red meat here.Print
Slow Cooker Thai Beef Curry (Paleo/Whole30)
- 2 lbs. beef, cut into 1-inch pieces
- 3–4 cups Slow Cooker Coconut-Curry Sauce
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tbsp fresh basil (or cilantro), chopped (for garnish)
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4, LOW 6-8.
I used a 6-quart slow cooker and I cut my 2 lb. spaghetti squash crosswise to make it fit.
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