Slow cooked Thai red curry beef

When I first started hosting dinner parties, I would spend the majority of the night in the kitchen instead of mingling with my friends. Now, whenever possible, I’ll use my slow cooker instead – prepping the meal in the morning and leaving it to simmer all day. Come sunset I can eat, drink and party with my friends… much more fun!

Sadly, the photos in this post were taken the following day, using what little was left over, so it’s mostly sauce with a few chunks of meat in it. I promise it looks much more appetising when first served!

Serves 5-6

Ingredients:

• 1kg beef skirt steak (or similar stewing meat)
• 1/8 tsp salt
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 3/4 cup beef stock
• 1 tab brown sugar
• 3 tabs red curry paste
• 2 tabs fish sauce
• 2 tabs fresh lime juice
• 1 x 398ml can light coconut milk
• 1 tab sriracha sauce, or to taste
• 2 tabs all-purpose flour
• 2 cups baby spinach leaves

Method:

1. Dice the beef into large cubes.
2. Bring a large non-stick skillet to medium-high heat. Cook the beef, stirring occasionally, until just browned (roughly 8-10 minutes).
   
3. Drain the beef and place it in a 4L electric slow cooker; sprinkle with salt.
4. Return pan to medium-high heat, then add the onion and garlic and sauté for 5 minutes or until tender; spoon onion mixture over beef.
5. In a medium bowl, combine beef stock, sugar, curry paste, fish sauce, lime juice, coconut milk and sriracha. Pour mixture over the beef and onion; cover and cook on LOW for 6-7 hours.
6. Spoon 2 tabs of the liquid from the slow cooker into a cup, and whisk in flour until smooth; return mixture to slower cooker and stir in.
7. Add baby spinach and stir; cover and cook on LOW for 15 minutes or until sauce thickens.

Advertisement