Enjoy the flavours of a slow simmered Thai curry without all the hassle. Slow cookers are a great way to enjoy meals without added stress and work.
Serves 6 | Prep Time: 10 minutes | Cook Time: 9 hours | Total Time: 9 hours 10 minutes
1 ½ lb (750 g) boneless cubed Ontario stewing beef
1 medium onion, sliced
2 garlic cloves, minced
3 tbsp (45 mL) prepared Thai green curry paste
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) fish sauce
2 tbsp (30 mL) brown sugar
1 whole star anise
1 ½ cups (375 mL) coconut milk
½ lb (250 g) snow peas
2 cups (500 mL) uncooked basmati rice
½ tsp (2 mL) canola oil
salt, to taste
¼ cup (50 mL) toasted sliced almonds (optional), for garnish
2 tbsp (30 mL) chopped fresh cilantro (optional), for garnish
In a 5-quart slow cooker toss together the beef, onion, garlic, green curry paste, rice wine vinegar, fish sauce, brown sugar, star anise and coconut milk.
Set slow cooker setting to low and let the curry cook for 8 hours 30 minutes.
Carefully uncover, remove star anise and stir in snow peas. Cover and cook for 25 minutes more.
Meanwhile, prepare rice. Bring a pot filled with 3 ½ cups (825 mL) of water to a boil. Stir in rice, canola oil and pinch of salt. Cover, reduce to a simmer and cook for 15 minutes or until water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork.
To serve, divide rice and curry between bowls. If desired, garnish with fresh cilantro and almonds.
Per Serving: Calories 541, Fat 34g, Cholesterol 102mg, Sodium 875mg, Carbohydrates 28g, Fibre 2g, Sugar 7g, Protein 34g.
One serving contains 14% of the %DV of Iron.
To reduce fat use a low fat coconut milk.