Mushy Pea Curry Slow Cooker
Good Housekeeping UK
Tender beef in a rich, zingy Thai curry sauce, delicious served with jasmine rice and Asian greens.
This slow cooker recipe has maximum flavour with minimum effort! You'll need to fry the beef in batches at the start, over a high heat, before adding to the slow cooker.
Cal/Serv: 632
Makes: 4 - 6 servings
Prep Time: 0 hours 15 mins
Cook Time: 8 hours 0 mins
Total Time: 8 hours 15 mins
1 tbsp. olive oil
1 (2lb 5oz) beef braising steak, cut into 4cm (11/2in) chunks
4 tbsp. thai green curry paste
2 tbsp. fish sauce
1 tbsp. brown sugar
400 ml (14 fl oz) tin full-fat coconut milk
1 star anise
2 kaffir lime leaves (optional)
Juice of 1/2-1 lime, to taste
Small handful fresh coriander, chopped
Thai jasmine rice and greens (bok choi or mange tout), to serve
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Heat oil in a large frying pan. Pat beef dry with kitchen paper. Season beef and fry in batches over a high heat to brown all over, about 5min. Put beef plus any juices in the pan of a slow cooker.
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Add curry paste, fish sauce and brown sugar to the slow cooker. Stir well, then add the coconut milk, star anise and kaffir lime leaves. Put the lid on and cook on low for 6-8hr until beef is tender. If the sauce is too thin at this point, strain it and reduce it by boiling in a saucepan before stirring back into the beef.
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Add lime juice to taste and most of the coriander. Serve with Thai jasmine rice and greens, and sprinkle the remaining coriander over each portion.
Per Serving:
- Calories: 632
- Fibre: 1 g
- Total carbs: 9 g
- Sugars: 6 g
- Total fat: 42 g
- Saturated fat: 25 g
- Protein: 54 g
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Mushy Pea Curry Slow Cooker
Source: https://www.goodhousekeeping.com/uk/food/recipes/a576814/slow-cooker-beef-curry/
Posted by: allenanothe.blogspot.com
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