Slow Cooker Thai Red Curry
Directions
- 1If your slow cooker has a searing function, turn it to high. Otherwise, use a frying pan.
- 2Heat 2 tbsp of oil in the slow cooker or frying pan.
- 3Add 1.5kg of beef and season with ½ tsp each of salt and pepper. Sear until lightly browned for 6-8 minutes.
- 4Add one large chopped onion and cook for 4-5 minutes until softened.
- 5Add 4 cloves of minced garlic, 2 tsp minced ginger, 2 tsp lemongrass paste, 90g of red Thai curry paste, 360ml of strong beef stock, 2 tsp sugar, 1 tbsp of Thai fish sauce, 400ml of coconut milk and 15 Thai basil leaves.
- 6Stir and cook for 2-3 minutes.
- 7Transfer to slow cooker (if using a frying pan). Cook on high for 5-6 hours or low for 7-8 hours.
- 830 minutes before serving, add 200g of halved green beans and 1 tbsp of lime juice.
- 9Stir, cover and cook for another 30 minutes.
- 10Serve over rice with desired toppings (coriander, Thai basil, Thai chillies, toasted peanuts, and lime slices).
Ingredients
- 2 tbsp oil
- 1.5 kg braising beef
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 large onion
- 4 cloves garlic
- 2 tsp ginger
- 2 tsp lemongrass paste
- 90 g red Thai curry paste
- 360 ml beef stock
- 2 tsp sugar
- 1 tbsp Thai fish sauce
- 15 Thai basil leaves
- 400 ml full fat coconut milk
- 1 tbsp lime juice
- 200 g green beans
Equipment
slow cookerfrying pan
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