Slow-Cooker Beef Curry with Coconut and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic slow-cooker beef curry simmered in coconut milk and infused with spices, finished with fresh spinach for a hearty meal. This Thai recipe, ready in about 440 minutes, pairs beef chuck, cubed, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs cubed beef chuck and sear for 4-5 minutes until browned on all sides. Transfer beef to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to bloom the spices.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup beef broth, stirring to combine. Pour this mixture over the beef in the slow cooker.
  5. Step 5: Add 1 tsp salt and 1/2 tsp black pepper. Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender.
  6. Step 6: About 15 minutes before serving, stir in 4 cups fresh spinach until wilted.
  7. Step 7: Serve hot with steamed rice or flatbread.

Frequently asked questions

How long does Slow-Cooker Beef Curry with Coconut and Spinach take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Beef Curry with Coconut and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooker Beef Curry with Coconut and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Beef Curry with Coconut and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooker Beef Curry with Coconut and Spinach?

Indian thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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