Recipe: Appetizing Slow cooked - Red Thai Beef Curry with Veggies

Slow cooked - Red Thai Beef Curry with Veggies. Great recipe for Slow cooked - Red Thai Beef Curry with Veggies. She made this dish and I had to make it, I loved the fact it also had grilled aubergine on it too. I have only slightly adapted the recipe, I saw some delicious shin beef which I had to buy and thought that.

A Thai green curry usually has more of a kick than a Thai red curry as green chillis are hotter. Thai red curries tend to lean towards the more savoury side, whereas green curries will be sweeter. Green curry uses green chilies, and red curry uses red chilies. 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

1. Prepare 1 kg of shin beef.
2. It's 2 tbsp of sunflower oil.
3. You need 2 of shallots sliced.
4. It's 4 of heaped tbsp of red Thai curry paste.
5. It's 1 of red pepper sliced.
6. Prepare 1 1/2 tins of coconut milk.
7. It's 2 tbsp of fish sauce.
8. It's 2 tbsp of Thai basil.
9. You need 2 tbsp of caster sugar.
10. Prepare 1 of beef stock cube (optional).
11. Prepare 1 tbsp of white miso (optional).
12. Prepare 1 of courgette sliced in half moons.
13. Prepare 1 of aubergine sliced.
14. It's Handful of mange too.

Flavour-wise, I find red curry tends to be a little sweeter and goes especially well with beef. Thai Beef with Red Curry is literally exploding with flavor. The slow simmer on the beef makes it over-the-top tender. And the combination of a little heat with a little sweet…can't be beaten. (Try singing that…it makes it even better).

Slow cooked - Red Thai Beef Curry with Veggies step by step

1. 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..
2. Next throw in the curry paste.Stir it around..
3. Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk..
4. Next add the fish sauce, basil and sugar..
5. Stir it around, prepare and add the courgette..
6. 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..
7. Griddle the aubergine and mange too!.
8. Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !.

This dish will warm you to the bone. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Open the lid and stir in the coconut milk and lime juice. This Thai green curry beef and veggies bowl recipe is for both the meat eater and vegetarian palate!