Slow Cooker Beef Cheek Curry

Ok, no muss, no fuss, I'm getting this blog done as quickly as I can after all the interest expressed in this recipe.

It definitely has a Thai flavour and reminds me of a Beef Massaman (without the peanuts.) There is no chilli in this one, so my kids will eat it, but you can add some heat if you want. One to two small red chillies should do the trick. 😉

Give this one a whirl as soon as you have your beef ready to go, you will not regret it!

Slow Cooker Beef Cheek Curry


2 beef cheeks or 700grams of chuck steak or cheap sinewy meat (diced)

1 large sweet potato (roughly diced)

2 large carrots (cut into rounds)

1 brown onion (thinly sliced)

400ml coconut cream

4 kaffir lime leaves

1 tspn of ground cumin

1 tspn of ground coriander

1 cinnamon stick

1/4 tspn of ground cloves

1/4 tspn of ground cardamom

1/4 cup of fish sauce (I use Red Boat brand)

1/4 cup of cocont aminos (you could substitute with 1/8 cup of tamari plus

1 tblspn of coconut sugar)

juice of 1/2 a lime

1 tblspn of coconut oil

a good handful of green beans (trimmed and cut in half)


Brown the meat in a couple of batches in the coconut oil in a frypan.

Pop meat in your slow cooker and add all the rest of the ingredients except green beans!

Pop it on a high heat for 4-5 hours or the lower heat setting for 7-8 hours.

15 minutes before serving, add your trimmed green beans.

Serve with cauliflower rice or potatoes.

Garnish with some fresh coriander.

*don't forget to find your cinnamon stick and remove it so no one gets this crunchy morsel in their meal 🙂  

Hope you love this as much as we did. It freezes well and tastes even better the day after!

Yours in Health,


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