CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients

  • 75 g / 2 3/4 oz Thai red curry paste *
  • 175 ml / 6 fl oz unsweetened coconut milk
  • 50 g / 1 3/4 oz soft dark brown sugar
  • 1 tbsp Thai fish sauce
  • 75 g / 2 3/4 oz smooth peanut butter
  • 900 g / 2lb chuck steak, cut into 2.5cm / 1-inch dice
  • 2 potatoes, diced
  • 125 ml / 4 fl oz beef stock or water
  • fresh basil leaves, cut into ribbons, to garnish
  • steamed rice, to serve

Method

  1. Put the curry paste, coconut milk, sugar, fish sauce and peanut butter into the slow cooker and stir to combine. Add the beef, potatoes and stock and stir to coat in the mixture.

  2. Cover and cook on high for about 4 hours or on low for 8 hours, then set the lid slightly ajar and cook for a further 1 hour, or until the beef is very tender and the sauce has thickened slightly. Serve hot, garnished with basil, with the steamed rice

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