Use your slow cooker as a simple way to make deliciously spicy curry. The beef is guaranteed to turn out tender and flavorful. Almost any kind of curry paste can be used; whether it is spicy red curry paste or mild Massaman curry paste. Serve the dish with a side of cauliflower rice, topped with fresh cilantro and a squeeze of lime.
2 lbs. boneless beef roast,
trimmed of fat and cut into
several large pieces
2 tbsp extra virgin olive oil
Salt and pepper
2 tbsp red curry paste
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 14.5-oz can coconut milk
1 tbsp fish sauce
Juice of 1/2 lime
2 tbsp fresh cilantro, chopped
4 cups cooked cauliflower rice
- Heat the olive oil in a large skillet over medium-high heat. Generously
season the roast with salt and pepper and add to the pan. Sear for 5
minutes, then flip over and repeat with the other side. Transfer the roast
to the slow cooker.
- Add the onion and bell pepper to the pan and sauté for 3-4 minutes.
Add the garlic, ginger, and curry paste and sauté for 2-3 minutes. Pour in
the coconut milk and fish sauce and stir, scraping any browned bits off
the bottom of the pan. Add the mixture into the slow cooker. Cover and
cook on low heat for 8-10 hours.
- About 30 minutes before serving, season the curry to taste with salt
and lime juice. Once done cooking, use forks to shred the beef into
smaller pieces. Serve over cauliflower rice, topped with cilantro.