Slow Cooker Coconut Curried Beef is a delicious and easy dish that makes use of commercial yellow curry paste for its intense flavor.
Woo-hoo the sun is back! But first I have a few more dishes to share from before the time change. Ah artificial lighting, how I loathe thee…
I was going to share another collage of some bird pics, but something about making the collage is messing with the clarity of the photos…. or maybe something about using PicMonkey? I am not sure, but anyway instead I am just sharing my 2 most recent favorites:
Red Bellied Woodpecker (I think male?)
I seem to have two male and two female cardinals, and each gender is constantly squabbling with its other half. The males are also definitely wooing (chasing? aggravating?) the females. Just today a female cardinal came careening into my window while a male chased her (cue bad joke about males across all species). Hey if any of you can identify a male versus female red Bellied Woodpecker be sure to tell me in the comments! I know the male has more red but I have no idea if that guy up above has the more or less red for the species.
Anyway, back to this Slow Cooker Coconut Curried Beef. I got the inspiration from a special issue magazine I picked up in my local grocery store, Food to Love Slow Cooker Recipes. I believe it is an Australian publication, but one of the appeals and drawbacks both of the magazine is that it is a simply a large collection of recipes. No header notes, no articles and no particular information about the publication, although here is a link to the Food To Love website. Just a nice collection of recipes, many of which look a lot like we eat, which makes it a great source of inspiration for me.
Here is a funny and true story about this Slow Cooker Coconut Curried Beef: I asked John to pick up some zucchini for me from the store (another reason I added it later, sautéed), and apparently the cucumbers and zucchini were mixed together. Or maybe just one was mixed in with the other? But if you are wondering how cukes ended up in this dish, that is the explanation–and actually they were darn tasty! It was a standard cucumber, so I both seeded and peeled it.
Adapted from Food to Love. I decided to add mushrooms and zucchini, and you could add them to the slow cooker during the last 30-45 (high) or 90-120 (low) minutes of cooking, but I chose to quickly sauté them up in a little oil in a nonstick skillet with a sprinkle of salt while I was making rice for the meal. Basil is the preferred herbal garnish for this dish, but I find it much easier to get nice cilantro in the winter.
- 2 T extra virgin coconut oil
- 2-3 lbs beef chuck
- 2-3 T Thai yellow curry paste (commercial paste is fine here)
- 10 fresh or frozen curry leaves
- 2 large onions, thinly sliced
- 2 T ginger paste
- 2 T garlic paste
- 2 fresh or frozen makrut lime leaves
- 1 2/3 cups coconut milk (I used 1 cup coconut milk plus 2/3 cup frozen shredded fresh coconut with extra stock)
- 2-3 cups chicken stock (use more for more beef)
- 2 T fish sauce, to taste
- 2 T palm sugar, to taste (brown sugar can substitute)
- handful chopped roasted cashews
- chopped cilantro or basil (basil preferred and preferably Thai basil)
- sautéed mushrooms
- sautéed zucchini
- sliced cucumbers, seeds and skin removed if larger
- Sriracha sauce
Heat the coconut oil over medium heat in a cooktop-safe slow cooker insert or a separate skillet and add the beef chuck. Brown on each side, 5-8 minutes per side, and then remove to cut into 2-3" pieces.
Add the curry paste to the remaining fat in the pan. Stir and cook until the oil starts to separate. Add the curry leaves and the sliced onions with a tiny pinch of salt. Cook for 5 minutes and then add the garlic and ginger. Stir and cook another 2 minutes.
Add the makrut lime leaves and the coconut milk and stir until the ingredients are incorporated with one another.
If you are using a separate pan, everything will be added and stirred in the slow cooker insert now. Add the chicken stock and 2 tablespoons each of fish sauce and palm sugar. Add the beef back into the slow cooker insert, along with any accumulated juices.
Place the slow cooker insert onto the base. Cook for either 4 hours on slow or 6-8 hours on high.
Before serving, taste for more fish sauce or sugar. Stir in the sautéed zucchini and mushrooms. Serve garnished with either cilantro or basil, chopped cashews and sliced cucumbers. John and I liked it drizzled with Sriracha sauce as well. Serve with Jasmine rice.
Looking for collage to pin?