Servings
4 people
Prep time:
30 minutes
Time to Bake
8 hours
Good For
Dinner
Thai red beef curry
900 beef cut into large cubes ( use gullash or similar cut) remove any visible fat
1 sweet potato cut into 1×1 cubes
1 cup squash or courgette in 1×1 cm pieces
1 red pepper sliced
2 green onions- julienne for serving
fresh coriander to serve
10 cherry tomatoes, halved
1 medium sized tomato cut into pieces.
2 green onions sliced
2 1/2 cm ginger sliced
3 cloves of garlic in slices
1 tsp minced lemon grass or 1 stalk cut into 2 and smashed a bit
1 bio lime quartered
Ingredients
1 cup mix of broth and Mizo soup
3 tsp store bought red curry paste
1 tbsp sweet chili sauce
4 star anise
3 tbsp Thai fish sauce
4 tbsp maple syrup or use 2 tbsp brown sugar
1 tsp brown sugar to adjust heat
3 tbsp ketchup or tomato paste
120 ml coconut cream
sesame seeds to serve
Sea salt to taste if required. Additional sugar to taste if required.
Instructions
Step 1
Add the onion, tomatoes, chilli, garlic, sweet potato, lemon grass and ginger at the bottom of the slow cooker. Add the beef. Place the star anise and lime on top.
Step 2
Ina bowl mix tomato paste or ketchup, chili paste, broth, mizo soup, sweet chili sauce, fish sauce, maple syrup. Mix well and do a quick taste test to check that the sauce it is not bitter. If so add a bit of extra sugar.
Step 3
Pour over the beef and leave the slow cooker on low for 8 hours.
Step 4
Remove the star anise, lime, lemon grass and any tomato skins.
Add the coconut cream, courgette, red pepper and cook for another 30 minutes on high. Taste for any bitterness or if you need more heat and adjust sugar, lemon juice, salt, and fresh chilis
At this point- if the sauce is too thin you can add a mix of 2 tbsp Maizena and cold water and leave to thicken during the last 30 minutes.
Step 5
Serve with chopped coriander, the green onion julienne, sesame seeds, as decoration.
Serve with Jasmine rice and an Asian type salad (try my favorite winter salad but without the walnuts).
Tips
You can make similar recipe using chicken instead of beef. Equally delicious and can be served with bread instead of rice.
I will add the changes to the recipe as a separate chicken red curry recipe, but until i get that done. Leave out the lemon grass and red pepper, Mizo soup and courgette. Use 800 g chicken breast for 4 people and cook for 5-6 hours instead of 8.
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