Slow cooked - Red Thai Beef Curry with Veggies

#Slowcooked - Red #ThaiBeef #Curry with #Veggies
Cherie Jones is a Star! 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 the ingredients would equally work well slow cooked. I ended up using up some courgette which I had left over, as well as beef stock and miso!

I put it in the oven at 140 degrees for 4 hours or place in a slow cooker for 6.

Equally make this dish in a wok with a good quality piece of steak, it’s made in minutes.

I lovely heat and heart warmth in this spicy dish!

Thank you Cherie for inspiring me to make your recipe.


Recipe By Emilys Home Cooked Kitchen

 6 - 8 servings

  • 1 kg shin beef
  • 2 tbsp sunflower oil
  • 2 shallots sliced
  • 4 heaped tbsp of red Thai curry paste
  • 1 red pepper sliced
  • 1 1/2 tins coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp Thai basil
  • 2 tbsp caster sugar
  • 1 beef stock cube (optional)
  • 1 tbsp white miso (optional)
  • 1 courgette sliced in half moons
  • 1 aubergine sliced
  • Handful mange too

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.

Next throw in the curry paste.Stir it around.

Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk.

Next add the fish sauce, basil and sugar.

Stir it around, prepare and add the courgette.

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.

Griddle the aubergine and mange too!

Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !


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