THAI BEEF AND KUMARA CURRY
SERVES 8 | 20 MINS PREP | 5 HRS COOK TIME
1.5kg diced beef (2-2.5cm pieces)
- 1 tsp salt
- 1 tsp black pepper
- 2 diced onions
- 3 tbsp red curry paste
- 2 tsp minced garlic cloves
- 2 diced kumara
- 400g coconut milk
- 1 and 1/2 cups beef stock
- 1 and 1/2 cups green peas
- 2 tbsp coriander
Season the beef with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches.
With the last batch of meat, add the onions and curry paste and cook until fragrant.
IN THE SLOW COOKER
Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.
Cook on low for 5-6 hours or on high for 3-4 hours.
Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.
Garnish with shredded coconut and accompany with steamed rice and prawn crackers.
Thanks to recipes.co.nz