Slow Cooker Thai Red Curry

By Kitchen Sanctuary · 480 min

Ingredients

Instructions

1. Heat the oil on the slow cooker's sear setting, or in a large frying pan over high heat.
2. Add the beef, sprinkle with the salt and pepper, and stir. Sear until lightly browned, about 6-8 minutes. If lots of liquid comes off the beef, spoon it off and add a little more oil.
3. Add the onion and cook for 4-5 minutes until slightly softened.
4. Add the garlic, ginger, lemongrass paste, red Thai curry paste, stock, sugar, fish sauce, coconut milk and Thai basil. Stir and cook for 2-3 minutes to heat through.
5. If you used a frying pan, transfer everything to the slow cooker. Cover and cook on the slow cooker's programme for 5-6 hours on high or 7-8 hours on low.
6. 30 minutes before serving, add the green beans and lime juice, stir, cover and cook for 30 more minutes.
7. If you want a thicker sauce, slowly stir in the cornflour and water mixture until it is thick enough.
8. Serve over rice with your choice of toppings.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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