Thai Coconut Beef Curry with Bell Peppers and Basil
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 (14-ounce) can coconut milk
- 2 red bell peppers, sliced
- 1/4 cup fresh basil leaves
- 3 tablespoons Thai red curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Place the beef cubes, diced onion, and minced garlic in the slow cooker.
- In a bowl, stir together the coconut milk, red curry paste, fish sauce, and brown sugar until smooth.
- Pour the coconut milk mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours.
- Stir in the sliced bell peppers during the last 30 minutes of cooking.
- Turn off the heat and stir in the fresh basil leaves just before serving.
Notes
Stir the basil in only after the cooker is off so it stays bright and fragrant. If the sauce seems thin, remove the lid for the last hour to let it reduce slightly. Leftovers reheat well the next day and the flavors stay balanced.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl