Step-by-Step Guide to Prepare Quick Slow cooked - Red Thai Beef Curry with Veggies

Slow cooked - Red Thai Beef Curry with Veggies. 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. In fact, slow cooker curries are perfect for the days that Tee goes to karate.

That means I can throw the veggies in a few minutes before. One of those was this Thai red curry beef which he loved and suggested that I should try making. I got the chance to make it Monday night. You can cook Slow cooked - Red Thai Beef Curry with Veggies using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Slow cooked - Red Thai Beef Curry with Veggies

1. It's 1 kg of shin beef.
2. You need 2 tbsp of sunflower oil.
3. You need 2 of shallots sliced.
4. Prepare 4 of heaped tbsp of red Thai curry paste.
5. Prepare 1 of red pepper sliced.
6. You need 1 1/2 tins of coconut milk.
7. Prepare 2 tbsp of fish sauce.
8. You need 2 tbsp of Thai basil.
9. It's 2 tbsp of caster sugar.
10. Prepare 1 of beef stock cube (optional).
11. Prepare 1 tbsp of white miso (optional).
12. Prepare 1 of courgette sliced in half moons.
13. You need 1 of aubergine sliced.
14. Prepare Handful of mange too.

I prepared everything and turned on the crockpot before I went to bed. The beef came out tender, tasty and the sauce was to die. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. Add the beef to the slow cooker, along with the diced onion, curry paste, beef stock, fish sauce and.

Slow cooked - Red Thai Beef Curry with Veggies step by step

1. 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..
2. Next throw in the curry paste.Stir it around..
3. Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk..
4. Next add the fish sauce, basil and sugar..
5. Stir it around, prepare and add the courgette..
6. 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..
7. Griddle the aubergine and mange too!.
8. Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !.

This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste. Next. sliced red chilli to serve (optional). This slow-cooker chicken curry is so easy to prepare and seriously comforting to eat.