Thai red beef curry
Borrowed and adjusted from the Asian kitchen. This is another slow cooker recipe. There will be more coming as this is such a great way to cook.
Method
- 1
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.
- 2
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.
- 3
Step 3
Pour over the beef and leave the slow cooker on low for 8 hours.
- 4
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.
- 5
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).
Good to know
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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