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

Slow cooked - Red Thai Beef Curry with Veggies. Slow Cooker Thai Red Curry is a delicious sweet and spicy Thai curry seasoned with fiery red chillis, ginger and coriander cooked in coconut milk. This slow cooker Thai red curry freezes extremely well, so I usually double this recipe when I make it and then freeze half for a later meal. To freeze my slow cooker red curry: If you have doubled the recipe, scoop half of the cooked Thai red curry into a freezer safe container.

Slow cooked - Red Thai Beef Curry with Veggies Stir to combine and place the lid on the slow cooker. Best cut of beef for Beef Massaman Curry: Chuck steak (braising steak) - comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat. You can cook Slow cooked - Red Thai Beef Curry with Veggies using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Slow cooked - Red Thai Beef Curry with Veggies

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

It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips. Transfer beef to a slow cooker and sprinkle with salt. Add to beef in the slow cooker.

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 !.

Stir coconut milk, beef stock, red curry paste, lime juice, peanut oil, jalapeno chilli peppers and brown sugar into the slow cooker. Green curry uses green chilies, and red curry uses red chilies. Flavour-wise, I find red curry tends to be a little sweeter and goes especially well with beef. This Red Beef Curry is packed full of vegetables and flavour! Made in the slow cooker, the beef becomes super tender.

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