Slow cooked - Red Thai Beef Curry with Veggies. Thai Red Beef Curry is packed full of flavour, and so easy to make in the slow cooker. My version is crammed full of vegetables, so really only needs some steamed rice to accompany it. Double the recipe, stash the extras in the freezer, and you have a delicious.
That means I can throw the veggies in a few minutes before leaving for karate, and by the time we get.
One of those was this Thai red curry beef which he loved and suggested that I should try making.
I got the chance to make it Monday night.
You can have Slow cooked - Red Thai Beef Curry with Veggies using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Slow cooked - Red Thai Beef Curry with Veggies
- It's 1 kg of shin beef.
- Prepare 2 tbsp of sunflower oil.
- You need 2 of shallots sliced.
- Prepare 4 of heaped tbsp of red Thai curry paste.
- It's 1 of red pepper sliced.
- Prepare 1 1/2 tins of coconut milk.
- It's 2 tbsp of fish sauce.
- You need 2 tbsp of Thai basil.
- You need 2 tbsp of caster sugar.
- Prepare 1 of beef stock cube (optional).
- You need 1 tbsp of white miso (optional).
- It's 1 of courgette sliced in half moons.
- Prepare 1 of aubergine sliced.
- You need Handful of mange too.
I prepared everything and turned on the crockpot before I went to bed. This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste.
Slow cooked - Red Thai Beef Curry with Veggies instructions
- Cut and slice the shallots, heat a wok on a medium to high heat, add the sunflower oil, throw in the shallots and allow to soften..
- Next throw in the curry paste.Stir it around..
- Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk..
- Next add the fish sauce, basil and sugar..
- Stir it around, prepare and add the courgette..
- Add a lid and place in the oven, for three hours each hour lift out and give a stir for the final hour take the lid off and place back in the oven to simmer down the sauce..
- Griddle the aubergine and mange too!.
- Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !.
Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. I do empty veggies from pan and add some chicken,once chicken is cooked i add the coconut. Add Wattie's Wok Creations Thai Red Curry Simmer Sauce and coconut milk. Stir and bring to nearly boiling. Reduce heat and add kaffir lime leaves.
