Crock Pot Beef Curry

This Crockpot Beef Curry recipe is so good, and you'd never know those are regular ol' ramen noodles in this easy dinner idea! It's like college, only fancier!

I was a week behind my family in preparing this Crock Pot Thursday recipe because last week I was in Baltimore having the time of my life at BlogU. If you are a blogger, I can’t recommend this weekend conference enough. It is reasonably priced, the content is excellent, and the environment is warm and welcoming. It is held on a college campus, so maybe that’s why ramen noodles sounded so good to me when I got home.

This Crock Pot Beef Curry recipe is nothing like the junk I ate in college, but I was stoked that it called for ramen noodles, a food that got me through college, and through the first trimester of my pregnancy with my son, when I couldn’t keep anything down that wasn’t low budget noodles or Cinnamon Toast Crunch. Ramen noodles and I go waaaaay back, but it hasn’t made an appearance in my meal planning for years.

This Crockpot Beef Curry recipe is so good, and you'd never know those are regular ol' ramen noodles in this easy dinner idea! It's like college, only fancier!

Welcome to my belly, old friend.

I was afraid this Crock Pot Beef Curry would be too spicy for the kids, but it wasn’t. They gobbled it up, tossing me compliments as they slurped their noodles.

“This is really good.”

“I like these noodles.”

“It’s spicy, but not too spicy.”

I didn’t use the optional red chili paste, but I would have if I wasn’t feeding kids. I like that it goes in at the end, so a little can be added to individual servings based on personal preference.

Now go get some ramen noodles. It may only be available in a pack of six, but that will still only run you a dollar and some change.

Crock Pot Beef Curry

Crock Pot Thursday: Slow Cooker Beef Curry
 
Ingredients
  • 3 lbs boneless beef chuck roast, cut into 2-inch cubes
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 3 tbsp curry paste (Any kind would work. I used massaman curry.)
  • 2 tbsp curry powder
  • 1½ cups water
  • 1 (14 oz) can unsweetened coconut milk
  • 3 tbsp fresh chili paste (optional)
  • 3 packages instant ramen noodles
  • cilantro, green onions, and lime wedges for serving
Instructions
  1. Combine beef, fish sauce, brown sugar, curry paste, curry powder, and water in slow cooker.
  2. Cover and cook on low 8-10 hours.
  3. Add coconut milk and stir until combined.
  4. Cook ramen noodles according to package instructions, but don't use the included flavor packet.
  5. Add noodles to the Crock Pot so that yummy sauce gets all over them.
  6. Dish the beef and noodles in a bowl, and serve with cilantro, green onions, and lime wedges.

Modified from The Wanderlust Kitchen.

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