Thai Beef Curry (slow cooker)

This is my take on a slow-cooker recipe my niece gave me. It comes from a web recipe but I reckon the changes I made have made the recipe better. This is a thin soup-like “hot” curry.

Wot u need
3 tbsp rapeseed oil
1 kg braising beef or stew
Large bunch coriander
2 tsp lemongrass paste
3 tsp garlic paste
1 tsp ginger paste
5 thin green finger chillies
50 mls rice wine vinegar
50 mls fish sauce
2 tbsp palm sugar or brown sugar
6 kaffir lime leafes
Juice 2 limes
600g coconut milk (1.5 tins)

Wot u do
Chop the beef into cubes and brown, in batches, in the oil. In the meantime, mix the coriander, lemongrass, garlic, ginger and chopped chillies into a blender with a furth tsp oil. Blitz to a paste. Place this paste in slow cooker on high for three minutes. Add the beef and mix. Add everything else except the lime juice. Cook on low for 8 hours. Add the lime juice and some more coriander, mix and serve.

Serves: 4.

 

Advertisements
This entry was posted in Main (Thai), slow cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s