This Crockpot Beef Curry with Noodles recipe is one that I adore, no pre-searing or marinating and makes an awesome Thai meal!
This one was a HUGE hit with the husband. You should have seen how excited he was when I brought home ramen noodles from the store. “I haven’t had those since before we starting dating!” (This pleased me, greatly).
I took a picture of the noodles to prove that they really are just your college-variety ramen noodle. See?
Ramen noodles are perfect for soaking up all of the creamy curry goodness. As a bonus, they make a great slurping sound as you eat them.
I used chuck roast for this recipe because I think it’s absolutely the best, but you could try using a beef shank to save a little money. If you can swing it, definitely try this with the chuck because it is tender and heavenly after ten hours in the cooker.
If you made the Homemade Red Curry Paste recipe I posted earlier this week, this would be a wonderful way to use some of it up!
I used my handy new Crockpot
that I’m still just oh-so-excited about. It’s just pretty. I love her it.
In my recipe, it calls for “ground fresh chili paste” – this is a totally optional ingredient, but I like the little “kick” it adds at the end. You can find it on the Asian foods aisle and it looks like this:
If you can’t find it or you don’t want to use it, you could add a little dash of red pepper flakes or just leave it out entirely. It’s up to you!
It will be delicious either way.
Here’s the Recipe!
Crockpot Beef Curry with Noodles
This Crockpot Beef Curry with Noodles recipe is one that I adore, no pre-searing or marinating and makes an awesome Thai meal!
Ingredients
- 3 lbs. boneless beef chuck roast, cut into 2-inch cubes
- 3 Tbsp. fish sauce
- 2 Tbsp. palm or brown sugar
- 3 Tbsp. red, panang, or massaman curry paste
- 1 Tbsp. curry powder
- 1 Tbsp. ground turmeric
- 2 c. water
- 1 (14 oz) can unsweetened coconut milk
- 3 Tbsp. ground fresh chili paste (optional)
- 3 packages instant ramen noodles
- Cilantro, Scallions, and Lime wedges for serving
Instructions
- Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Cook on low for 10 hours.
- After 10 hours, stir in the coconut milk and ground fresh chili paste.
- Prepare the ramen noodles according to package instructions (stove top or microwave).
- Serve the beef curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 802Total Fat 44gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 22gCholesterol 191mgSodium 2182mgCarbohydrates 41gFiber 3gSugar 10gProtein 63g
Nutrition information has been auto-calculated for your convenience.
Comments
Hoe much water?
Out of curiosity and your opinion, can you replace the fish sauce with something else and if you can, with what?
Anything fish related generally make me real sick but I would love to try this.
I am making this recipe this week. Can’t wait to try it. I find any beef that I leave in my crockpot for longer than 4 hours gets mushy (could be my crockpot). Any insight? The meat just has to be tender and falling apart, correct?
Also my curry paste just says “curry paste”. Not red, panang, or massaman. Do you think it will be okay?
Thanks for sharing your recipe!
This was fantastic! I didn’t have any chilli paste (and didn’t feel like making any), so I added just a pinch of crushed red pepper flakes. I’ll add more next time so we can actually taste them. And I subbed pure maple syrup for the sugar. Loved it! I will definitely make this again. I think it would have been really good with some peanuts, too.
Ooh I love the crunch of peanuts on just about anything. Great idea for an addition!