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Thai Corned Beef and Cabbage - Crock Pot
This Thai Corned Beef and Cabbage recipe is subtly sweet and rich, with a wonderful leftover broth perfect for soup. Red curry paste and coconut milk give this traditional homemade dinner a fun Thai flair. Watch the video to see how to make this easy crock pot dish!
👥 8 Servings⏱️ Prep & Cook: 10h 10m⏳ Prep: 10 min🔥 Cook: 10h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- whisk
📝 Preparation Steps
1
In a 6-7 quart crock pot, place corned beef, fat side up, along with the contents of the spice packet and bay leaves. Scatter the onions, carrots, and potatoes, along the sides and top.
medium bay leaves2
2
In a large bowl, whisk together the tomato paste, curry paste, coriander, fish sauce, coconut milk, and broth (or water.) Pour over the vegetables and corned beef.
tomato paste3 tablespoonsground coriander1 teaspoonfish sauce1 tablespoon
3
Cover, and cook on low for ⏱️ 6 hours.
4
Remove lid and scatter the cabbage chunks over the top. Put lid back on and continue cooking for another ⏱️ 2 hours on low.
5
Thinly slice the corned beef against the grain and serve with the vegetables, some of the cooking liquid, and butter.
6
NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to ⏱️ 4 hour mark.
Nutrition Facts
calories
672 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
6 g
sugar Content
9 g
sodium Content
987 mg
protein Content
39 g
cholesterol Content
122 mg
carbohydrate Content
26 g
saturated Fat Content
20 g
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