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Slow-Cooker Beef & Butternut Curry

With just a few fresh ingredients and Marion’s Kitchen Thai Yellow Curry kit, you can create this spicy, heartwarming soup. A butternut pumpkin, onion, some vegie stock and sour cream is all you need. Add the chillies at the end to control the heat to your liking.

WATCH THIS RECIPE

Slow-Cooker Beef & Butternut Curry

PREP TIME
10 minutes
COOK TIME
4 hours 10 minutes
SERVES
4
Ingredients

1 tbsp vegetable oil

500g (about 1 lb) stewing beef (e.g. chuck, gravy beef or brisket), cut into large cubes

1 x Marion’s Kitchen Thai Red Curry Meal Kit, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

500g (about 1 lb) butternut pumpkin (squash), peeled, deseeded, cut into small chunks

Thai basil leaves, to serve (optional)

steamed rice, to serve

Steps
  • Step 1

    Heat the oil in a large non-stick pan and sear the meat (do this in batches if necessary) on all sides until golden brown all over. Add the THAI RED CURRY PASTE and let that cook off a bit with the meat. Pour in 1 cup of water and scrape down any scraggly bits in the pan. (Scraggly = flavour.)

  • Step 2

    Transfer the meat to the slow cooker. Add the pumpkin pieces and pour over the COCONUT MILK. Add the DRIED HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you like it spicier). Give everything a mix to combine things thoroughly

  • Step 3

    Cook on high for 4 hours or until the beef is fall-apart tender. Transfer the curry to a serving bowl and scatter with Thai basil leaves, if using. Serve with steamed rice.

    – Find more slow-cooked beef recipes.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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