Thai Red Curry Beef with Jasmine Rice and Fresh Basil
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 medium onion, thinly sliced
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 cups cooked jasmine rice, for serving
- 1/2 cup fresh basil leaves, for serving
Instructions
- Place the beef cubes and sliced onion in the slow cooker.
- In a bowl, stir together the red curry paste, coconut milk, fish sauce, brown sugar, ginger, and garlic until smooth.
- Pour the curry mixture over the beef and onion. Stir once to coat everything evenly.
- Cover and cook on low for 8 hours, until the beef is fork-tender.
- Stir in the lime juice right before serving.
- Spoon the curry over bowls of jasmine rice and top with fresh basil leaves.
Notes
If the sauce seems thin after cooking, remove the lid for the last 30 minutes on high to let it reduce slightly. Start with 2 tablespoons of curry paste if you prefer milder heat and add more at the end. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife