Slow Cooked Thai Beef Coconut Curry

As winter approaches the nights getting cooler and day light savings is just about to leave Victoria for another year it signals it's nearly slow cooker season..... I know that there is no ruling on what time of the year that you can use your slow cooker - however my five (yes I own five) seem to get a work out during the colder months.

Curry is one of the best things to cook in a slow cooker in my opinion - two reasons.  One the flavour has more time to develop and the beef (or the meat) becomes so wonderfully tender due to the slow cooking process.

This recipe I found on a Facebook page "Slow Cooker Recipes 4 Families" and immediately knew we would love the flavours.  A little tweaking to suit us and voila - a mild curry with a hint of Thai flavourings that we all enjoyed.  I hope you do too.

Slow Cooked Thai Beef Coconut Curry

(Recipe Adapted from Tricia King on Facebook Slow Cooker Recipes 4 Families)

Serves: 8

ProPoints per Serve: 8

1 tablespoon oil

2 large onions, diced

1 teaspoon crushed ginger

6 cloves of garlic, crushed

1kg of gravy beef, diced

1 tablespoon turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons fish sauce

2 teaspoons crushed chilli

2 tablespoons brown sugar

1 cup beef stock

salt

freshly ground black pepper

2 cans of Lite coconut milk

4 carrots, peeled and thickly sliced

1 red capsicum, large dice

1 green capsicum, large dice

Add oil to a large frying pan and place on medium heat.  Fry onion, garlic and ginger till soft. Add beef and cooked until browned. 

Add turmeric, cumin, coriander, fish sauce chilli, sugar and stock.  Stir well and season to taste with salt and black pepper.

Place the beef mixture in the slow cooker vessel.  Add carrots.

Stir through the coconut milk and cook on high for 4 - 5 hours and on low for 8 hours.

Add capsicum to curry when you have approximately 1 hour remaining on your cooking time

Serve with steamed rice (4ppts for 1/2 cup) and garnished with chopped coriander, if desired.

(Click here for a printable version of this recipe)