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Home Dish Slow cooked - Red Thai Beef Curry with Veggies

Slow cooked - Red Thai Beef Curry with Veggies

Name: How to cook Slow cooked - Red Thai Beef Curry with Veggies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 - 8 servings
Cuisine: Us

Introduce

Chef :

Emilys Home Cooked Kitchen

Slow cooked - Red Thai Beef 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!

Ingredient

Food ration :

6 - 8 servings

1 kg

shin beef

2 tbsp

sunflower oil

shallots sliced

heaped tbsp of red Thai curry paste

red pepper sliced

1 1/2 tins

coconut milk

2 tbsp

fish sauce

2 tbsp

Thai basil

2 tbsp

caster sugar

beef stock cube (optional)

1 tbsp

white miso (optional)

courgette sliced in half moons

aubergine sliced

Handful

mange too

Cooking instructions

* 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.

* Step 2

Next throw in the curry paste.Stir it around.

* Step 3

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

* Step 4

Next add the fish sauce, basil and sugar.

* Step 5

Stir it around, prepare and add the courgette.

* Step 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.