Slow cooked - Red Thai Beef Curry with Veggies
Slow cooked - Red Thai Beef Curry with Veggies

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, slow cooked - red thai beef curry with veggies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Slow cooked - Red Thai Beef Curry with Veggies is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Slow cooked - Red Thai Beef Curry with Veggies is something which I’ve loved my whole life. They are nice and they look wonderful.

Thai Red Beef Curry is packed full of flavour, and so easy to make in the slow cooker. My version is crammed full of vegetables, so really only needs some steamed rice to accompany it. Double the recipe, stash the extras in the freezer, and you have a delicious.

To begin with this particular recipe, we must first prepare a few components. You can have slow cooked - red thai beef curry with veggies using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow cooked - Red Thai Beef Curry with Veggies:
  1. Take 1 kg shin beef
  2. Take 2 tbsp sunflower oil
  3. Take 2 shallots sliced
  4. Make ready 4 heaped tbsp of red Thai curry paste
  5. Take 1 red pepper sliced
  6. Get 1 1/2 tins coconut milk
  7. Take 2 tbsp fish sauce
  8. Prepare 2 tbsp Thai basil
  9. Take 2 tbsp caster sugar
  10. Prepare 1 beef stock cube (optional)
  11. Prepare 1 tbsp white miso (optional)
  12. Prepare 1 courgette sliced in half moons
  13. Prepare 1 aubergine sliced
  14. Take Handful mange too

Reduce heat and add kaffir lime leaves. Check seasoning and add a little extra coconut. You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

Instructions to make Slow cooked - Red Thai Beef Curry with Veggies:
  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 !

This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower.

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