Ingredients
The following ingredients have 4 Servings
- 2 T extra virgin coconut oil
- 2-3 lbs beef chuck
- 2-3 T Thai yellow curry paste ((commercial paste is fine here))
- 10 fresh or frozen curry leaves
- 2 large onions, (thinly sliced)
- 2 T ginger paste
- 2 T garlic paste
- 2 fresh or frozen makrut lime leaves
- 1 2/3 cups coconut milk ((I used 1 cup coconut milk plus 2/3 cup frozen shredded fresh coconut with extra stock))
- 2-3 cups chicken stock ((use more for more beef))
- 2 T fish sauce, to taste
- 2 T palm sugar, to taste ((brown sugar can substitute))
- handful chopped roasted cashews
- chopped cilantro or basil ((basil preferred and preferably Thai basil))
- sautéed mushrooms
- sautéed zucchini
- sliced cucumbers, seeds and skin removed if larger
- Sriracha sauce
Instruction
- Heat the coconut oil over medium heat in a cooktop-safe slow cooker insert or a separate skillet and add the beef chuck. Brown on each side, 5-8 minutes per side, and then remove to cut into 2-3" pieces.
- Add the curry paste to the remaining fat in the pan. Stir and cook until the oil starts to separate. Add the curry leaves and the sliced onions with a tiny pinch of salt. Cook for 5 minutes and then add the garlic and ginger. Stir and cook another 2 minutes.
- Add the makrut lime leaves and the coconut milk and stir until the ingredients are incorporated with one another.
- If you are using a separate pan, everything will be added and stirred in the slow cooker insert now. Add the chicken stock and 2 tablespoons each of fish sauce and palm sugar. Add the beef back into the slow cooker insert, along with any accumulated juices.
- Place the slow cooker insert onto the base. Cook for either 4 hours on slow or 6-8 hours on high.
- Before serving, taste for more fish sauce or sugar. Stir in the sautéed zucchini and mushrooms. Serve garnished with either cilantro or basil, chopped cashews and sliced cucumbers. John and I liked it drizzled with Sriracha sauce as well. Serve with Jasmine rice.
