September 28, 2013 by Sam
While I don’t find it difficult to make Thai curry, I find that it does involve a lot of precise timing to make sure you add the right ingredients at the right time to ensure each ingredient gets cooked properly. It’s not texturally appealing to have have overdone, tough meat or underdone, crunchy squash or veggies. While this recipe still does involve the proper timing of adding the peppers & broccolini, you won’t be rushed since the slow cooker will do most of the work.
Whether you have a child running around demanding your attention, a million work emails to catch up on, or just want to kick back & relax, this one pot meal is a great way to make a delicious, hearty & healthy dish without being a slave to your kitchen.
Slow Cooker Beef Red Curry Stew
2 lbs. beef stew meat
Salt & pepper
1 tbs. coconut oil
1 small kabocha squash
2 cans full fat coconut milk
4 tbs. red curry paste
1 bell pepper
1 bunch broccolini
2 tbs. fish sauce
Pat the beef dry and sprinkle with salt & pepper. In a large skillet, heat the coconut oil then add the beef. Sear the beef for a couple minutes on each side.
Peel the kabocha squash and remove the seeds. Chop into uniform cubes.
In the slow cooker, stir together the coconut milk & curry paste. Add the beef & squash and turn on low for 4-6 hours.
Chop the bell pepper & broccolini and add to the slow cooker & stir in the fish sauce in the last 1.5 hours of the stew cooking.