2 tbsp sunflower oil (I used sesame oil)
2 garlic cloves, crushed
1 onion, roughly chopped (I used dehydrated onion flakes)
1 1/2 lb braising steak, cut into large cubes
2 large potatoes, peeled and cut into fairly large chunks
3 tbsp Thai red curry paste (I found some mild curry paste at Target)
1 tsp sugar
1 14 oz can coconut milk
salt and pepper
2 thin red chiles, halved lengthways and seeded (I left this out, too scared of it being to hot)
1/2 small cauliflower, cut into small florets
1/2 cup raw cashew nuts (I just used peanuts)
4 tomatoes, quartered (I used a can of diced tomatoes, drained)
cilantro leaves and lemon for garnish
1. Heat oil in frying pan. Add garlic, onion, and meat and cook, stirring and turning, for about 3 minutes until meat is browned. Transfer to crock pot and add the potatoes.
2. Blend the curry paste with the sugar and coconut milk in the frying pan. Season to taste. Bring to boil and pour over meat, then scatter chilies over. Cover and cook on high for 4-5 hours or low for 8-10 hours.
3. Meanwhile, blanch the cauliflower florets in boiling water for 2 minutes, then drain. Add the cauliflower, nuts and tomatoes to the curry, pushing them down well into the sauce, cover and cook on high for a further 30 minutes.
4. Serve over rice and garnish with cilantro and lemon.
(I was really pleased with this meal. I have never really made curry before, so I was a little nervous if it would be too spicy. I think getting the mild curry paste helped. Greg didn’t love the cauliflower, so I suppose next time I could leave that part out or serve it on the side. I definitely give this a good solid 4 stars and will make it again.)