Slow Cooker Thai Red Curry

By Kitchen Sanctuary · 480 min

Ingredients

Instructions

1. Set the slow cooker to its searing function on high (or use a large frying pan over high heat and move to the slow cooker later).
2. Heat the oil, then add the beef with the salt and pepper. Sear until lightly browned, about 6-8 minutes. Spoon off excess liquid and add a little more oil if needed so the beef fries rather than boils.
3. Add the onion and cook for 4-5 minutes until slightly softened.
4. Add the garlic, ginger, lemongrass paste, curry paste, stock, sugar, fish sauce, coconut milk and basil. Stir and cook for 2-3 minutes to heat through.
5. If using a frying pan, transfer everything to the slow cooker.
6. Cover and cook on the slow cooker programme for 5-6 hours on high or 7-8 hours on low.
7. 30 minutes before serving, stir in the green beans and lime juice, cover and cook for 30 more minutes.
8. If you want a thicker sauce, slowly stir in the cornflour and water mixture until the sauce reaches the desired thickness.

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

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