Food Recipes Comforting and Delicious Slow-Cooker Beef and Noodle Curry 3.0 (4) 4 Reviews This satisfying slow-cooker recipe gets a boost from a jar of store-bought red curry paste. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 03, 2023 Rate PRINT Share Close Photo: Fred Hardy Prep Time: 20 mins Total Time: 6 hrs 30 mins Servings: 4 servings We love a good shortcut, especially one that might already be in the pantry and is naturally loaded with flavor: enter the beloved jar of red curry paste. In this slow-cooker curry recipe, the savory and zesty paste clings to chunks of stew meat like chuck or round, plus sweet potato and onion. Once the meat is fall-apart tender, another round of curry paste is added, and a handful of finishing ingredients like basil, coconut milk, and lime go in to build a silky sauce. The curry is then served over rice noodles with a shower of fresh basil for good measure. This is a set-it-and-forget-it recipe you'll make over and over. Often, rice noodles don't need to be boiled. Instead, you can place them in a large heat-proof bowl and soak in hot water until tender for 10 to 15 minutes before draining. Check package directions for details. Chicken Curry in a Hurry Ingredients 1 1/2 lb beef stew meat, cut into chunks 1 large sweet potato, cut into 2-inch pieces 1 medium yellow onion, thinly sliced 1 Tbsp grated fresh ginger 5 Tbsp red curry paste, divided 1 cup torn fresh basil leaves, plus more for topping 1 cup well-shaken and stirred coconut milk 2 Tbsp fresh lime juice (from 1 or 2 limes) 1/2 tsp kosher salt 1 8-oz. pkg. rice stick noodles, prepared according to pkg. directions for stir-fry Directions Stir together beef, potato, onion, 1⁄4 cup water, ginger, and 3 tablespoons curry paste in a 5-to-6-quart slow cooker until beef is coated. Cover and cook on low until beef is very tender, about 6 hours. Uncover and stir in basil, coconut milk, lime juice, salt, and remaining 2 tablespoons curry paste. Cover and cook on low for 15 minutes. Divide noodles among bowls and ladle curry over noodles. Top with basil. Rate It Print