Slow cooker Thai yellow curry is a delicious, healthy and easy to make meal!
Today’s recipe was the result of a happy accident.
I came home tired and exhausted from a 10-hour night shift and had a “What am I making for dinner?!?!” moment.
Luckily, I had some grass fed brisket, veggies, and Aroy-D yellow curry paste on hand to toss into a slow cooker.
I really like all the Aroy-D curry pastes I’ve tried. Here’s a shot of the Paleo-friendly ingredient list:
I really hoped that something delicious would be awaiting me when I woke up in the evening ‘cause sometimes my desperation dinners don’t pan out…
In this case, the stew turned out really tasty and my hands-on time was only 10 minutes. Woo hoo!
Time to make Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket!
Serves 8
Ingredients:
- 3.5 lb of grass fed beef brisket, cut in 1.5 inch cubes
- 2 medium sweet potatoes, peeled and cut in large cubes
- 2 small onions, coarsely chopped
- ½ pound baby carrots
- 1 tablespoon coconut oil
- 2 tablespoons yellow curry paste
- 1 ½ C coconut milk
- 2 tablespoons coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 tablespoons apple juice
- 16 oz bag of mixed frozen vegetables
- Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
- Kosher salt
- Freshly ground black pepper
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I put the onions, carrots, and sweet potato into the slow cooker and tossed the veggies with some salt and pepper…
… seasoned the brisket cubes with salt and pepper…
…and placed the meat on top of the veggies.
In a small saucepan, I melted the coconut oil over medium heat and stirred in the curry paste. Once the spices were fragrant, I poured in the coconut milk and brought it to a simmer, stirring constantly.
Next, I added the coconut aminos, fish sauce, and apple juice and stirred everything well to combine.
I poured the sauce evenly over the meat…
…covered it with the lid, and set it to cook on low for 9-11 hours.
After I woke up, I checked on the curry and adjusted the seasoning.
(If you are adding frozen vegetables, do so about 30 minutes before the end of the stewing time. Sprinkle on the herbs right before serving.)
The brisket was tender and well-flavored plus the stew had a nice body because the sweet potatoes had melted into the sauce. I’m really happy with the results because the curry was yummy AND super easy to make. Win win!
Note: You can definitely vary the meat in the recipe (e.g. boneless beef short ribs, lamb shoulder, lamb shanks, etc.) and you can toss in a bag of frozen mixed veggies at the end. If you decide to use chicken, use bone-in thighs or drumsticks and cook on low for only 4-6 hours.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Thai Yellow Curry with Grass Fed Beef Brisket
Ingredients
- 3.5 pounds grass fed beef brisket cut in 1.5 inch cubes
- 2 medium sweet potatoes peeled and cut in large cubes
- 2 small onions coarsely chopped
- 1/2 pound baby carrots
- 1 tablespoon coconut oil
- 2 tablespoons yellow curry paste
- 1.5 cups coconut milk
- 2 tablespoons coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 tablespoons apple juice
- 16 ounces bag of mixed frozen vegetables
- Handful of chopped mixed herbs like cilantro, basil, and mint
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Toss the onions, carrots, and sweet potato into the slow cooker and toss the veggies with some salt and pepper
- Chop the brisket into 1.5 inch cubes and place in a large bowl. Season the brisket cubes with salt and pepper.
- Place the meat on top of the veggies in the slow cooker.
- In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste. Once the spices are fragrant, pour in the coconut milk and bring to a simmer, stirring constantly.
- Add the coconut aminos, fish sauce, and apple juice in the saucepan and stir well to combine.
- Once everything in the saucepan is incorporated well, pour the sauce evenly over the meat in the slow cooker.
- Cover the slow cooker with the lid and set to cook on low for 9-11 hours.
- Taste and adjust for seasoning. If you are adding frozen vegetables, do so about 30 minutes before the end of the stewing time. Sprinkle on the herbs right before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! Not only does it have a excellent flavor and I added red peppers and cauliflower. It was tasty and a hit with my family.
What do you recommend eating it with beside rice?
Stir fried Bok Choy, cauliflower rice, cooked spaghetti squash, and baked sweet potato are some good options.
Hello! Have you ever converted this recipe to be made in the ever-fabulous Instantpot?
Not yet! I bet you can cook it for 35 minutes under high pressure. Add the veggies at the end for 3 minutes under pressure.
Hi Michelle, I LOVE your recipes! Is there something in this recipe I can sub for the bag of frozen vegetables? Thanks!
You can use fresh cut up vegetables! It’s just already cut and ready-to-go when you use a bag of frozen vegetables.
Thanks for the fast reply!
This sounds delicious! Two quick questions for you as I make this for the first time. First, is what amounts to about 2 cups of liquid really enough for all of the veggies and meat? I feel like there is going to very little of the curry sauce to go with each serving. Second, with 12 oz coconut milk it didn’t take on much of the curry color with the 2 tablespoons of paste. Granted I used green rather than yellow but the liquid was still closer to white than green when it went into the crockpot.
The meat and veggies release a lot of liquid so you should have lots of sauce. Also, add enough curry paste to taste —— each one is different and the color isn’t always a good indication of potency.
Hi, Michelle, Great idea to do this in a slow cooker (or maybe in the insta pot?). I cannot eat anything with coconut. I usually use cashew milk in recipes. Can I substitute the cashew milk for coconut?
I haven’t tried it, but cashew milk probably works!
Do you think Chuck roast could be substituted for brisket in this recipe?
Yes! I use cubed chuck roast all the time!
Hi! Can you tell me what vegetables you mean by frozen mixed vegetables? I picture it as carrots, green beans, corn, and peas, but I don’t see these veggies in your recipe photos. Thanks!
You can use any frozen mixed vegetables! This is an old post and I can’t remember what I used at the time, but I routinely add frozen cauliflower, carrots, green beans, etc.