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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.
| Prep Time | 25 minutes |
| Cook Time | 3-8 hours |
| Servings | people |
Ingredients
- 1 organic brown onions large
- 3-4 cloves organic garlic
- 2 tablespoons sunflower oil
- 500 grams organic diced beef
- 2 organic potatoes
- 1 organic sweet potato
- 1 organic carrots
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 400 ml organic coconut milk
- 5 sprigs organic coriander
Ingredients
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Instructions
- Preheat slow cooker if necessary.
- Finely chop the onion and garlic.
- Chop potato, sweet potato and carrots roughly.
- Heat the oil in a frying pan on medium heat.
- Fry the onion and garlic, then stir for two to three minutes until softened.
- Add the beef a few pieces at a time until browned.
- Stir in the curry paste, fish paste and coconut milk.
- Bring to the boil and transfer to a slow cooker pot or keep on the stove at minimum heat.
- Add the potato, sweet potato and carrots.
- 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.
- Serve with boiled rice and chopped coriander if desired.
- Enjoy!
