Thai Beef and Veg Curry

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Thai Beef and Veg Curry
As we struggle to stay warm during the coldest part of the year, this dish is a welcome addition to your meal plan. I was inspired to make a Thai curry after seeing the coriander in The Organic Place bag this week and I'm so glad we did. With one pot for the curry and the rice done in the rice cooker, not only was it a delicious and hearty meal at the end of a frosty day, there also wasn't too much to clean up once it was all demolished.
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Course Main Dish
Cuisine Thai
Prep Time 25 minutes
Cook Time 3-8 hours
Servings
people
Course Main Dish
Cuisine Thai
Prep Time 25 minutes
Cook Time 3-8 hours
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat slow cooker if necessary.
  2. Finely chop the onion and garlic.
  3. Chop potato, sweet potato and carrots roughly.
  4. Heat the oil in a frying pan on medium heat.
  5. Fry the onion and garlic, then stir for two to three minutes until softened.
  6. Add the beef a few pieces at a time until browned.
  7. Stir in the curry paste, fish paste and coconut milk.
  8. Bring to the boil and transfer to a slow cooker pot or keep on the stove at minimum heat.
  9. Add the potato, sweet potato and carrots.
  10. Cover with lid and cook on low for 8-9 hours in the slow cooker or for 3-4 hours on the stovetop on minimum heat, or until the beef is tender.
  11. Serve with boiled rice and chopped coriander if desired.
  12. Enjoy!

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