SLOW COOKER THAI BEEF CURRY

SLOW COOKER THAI BEEF CURRY image

Yield 4-6

Number Of Ingredients 22

2 lbs. of beef sirloin (or stew meat) or flank
1 large sweet potato, cut into large chunks
(could use reg. potatoes for variety)
2 large carrots, cut into large sections
1 large onion, quartered
4 large garlic, cut in half
1" galangal, thick slices
2 lemongrass stalks, bruised (but not sliced)
3-4 kaffir lime leaves
1 - 2 jalapeño, sliced down the middle
Canola oil for browning meat, onion, garlic
Sauce:
1 can of 15oz. coconut milk (regular)
1 small can of red panang curry paste
1 1/2 TBS. palm sugar
1" ginger, minced
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. fish sauce (Red Boat)
*taste before pouring in, adjust flavor
Add right before serving:
Thai basil, a handful

Steps:

1. Chop garlic, ginger, galangal, lemongrass. 2. Chop sweet potato, carrots, onion, jalapeño. 3. Cut the beef into large chunks. 4. Heat large skillet on medium high. Add oil and brown beef on the outside (not cook through). 5. Brown onion and garlic lightly. 6. Mix sauce ingredients in a small bowl. Taste. 7. Layer sweet potato/carrots on bottom, beef and onions on top. Pour sauce on top and be sure coat beef with sauce. 8. Turn slow cooker on for 8 hrs. on LOW. 9. Cook jasmine rice.

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