Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, slow cooked - red thai beef curry with veggies. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Slow cooked - Red Thai Beef Curry with Veggies is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Slow cooked - Red Thai Beef Curry with Veggies is something that I have loved my whole life.
Slow cooked - Red Thai Beef Curry with Veggies. She made this dish and I had to make it, I loved the fact it also had grilled aubergine on it too.. Equally make this dish in a wok with a good quality piece of.
To get started with this recipe, we must prepare a few ingredients. You can cook slow cooked - red thai beef curry with veggies using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Slow cooked - Red Thai Beef Curry with Veggies:
- Get 1 kg shin beef
- Take 2 tbsp sunflower oil
- Take 2 shallots sliced
- Make ready 4 heaped tbsp of red Thai curry paste
- Get 1 red pepper sliced
- Take 1 1/2 tins coconut milk
- Prepare 2 tbsp fish sauce
- Make ready 2 tbsp Thai basil
- Take 2 tbsp caster sugar
- Make ready 1 beef stock cube (optional)
- Prepare 1 tbsp white miso (optional)
- Get 1 courgette sliced in half moons
- Take 1 aubergine sliced
- Prepare Handful mange too
Thai Red Beef Curry is packed full of flavour, and so easy to make in the slow cooker. My version is crammed full of vegetables, so really only needs some steamed rice to accompany it. Double the recipe, stash the extras in the freezer, and you have a delicious meal in reserve. Thai red curries use red chillis, and Thai green curries use…green!
Instructions to make Slow cooked - Red Thai Beef Curry with Veggies:
- Cut and slice the shallots, heat a wok on a medium to high heat, add the sunflower oil, throw in the shallots and allow to soften.
- Next throw in the curry paste.Stir it around.
- Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk.
- Next add the fish sauce, basil and sugar.
- Stir it around, prepare and add the courgette.
- Add a lid and place in the oven, for three hours each hour lift out and give a stir for the final hour take the lid off and place back in the oven to simmer down the sauce.
- Griddle the aubergine and mange too!
- Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !
A Thai green curry usually has more of a kick than a Thai red curry as green chillis are hotter. Thai red curries tend to lean towards the more savoury side, whereas green curries will be sweeter. Green curry uses green chilies, and red curry uses red chilies. Flavour-wise, I find red curry tends to be a little sweeter and goes especially well with beef. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker.
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