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365 Days of Slow Cooking and Pressure Cooking

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June 28, 2010

Thai Beef Curry

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Serves 4

2 T sesame oil
2 garlic cloves, minced
1 tsp Shirley J onion seasoning or 2 tsp onion powder
1 lb beef cross rib roast, cut into small bite-sized pieces
2 large potatoes, cut into cubes
3 T Thai red curry paste (I used mild)
1 tsp sugar
1 (14 oz) can coconut milk
Diced tomatoes
Peanuts

Heat oil in frying pan. Add garlic and roast, stir and turn for about 3 minutes until meat is browned. Transfer to slow cooker and add the potatoes. Blend the curry paste, sugar, onion seasoning, and coconut milk in the frying pan. Season to taste with salt and pepper. Bring to a boil and then pour over the meat. Cover and cook on HIGH for 4-5 hours or low for 8 hours, or until meat is fork tender. Serve over rice and top with peanuts and diced tomatoes.

Review:
Both Greg and I really enjoyed this dish. It was perfectly seasoned and not too spicy. The beef was deliciously tender. I love curries and I love thai food, so this was a perfect mix for me. 4 stars.

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3 Comments Filed Under: 6 or More Hours, All Recipes, Asian, Beef, Slow Cooker Tagged With: Shirley J Products, All Posts, 4-6 hours, 4 stars

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Comments

  1. Sophie says

    July 16, 2017 at 10:15 pm

    Thanks for this recipe, it’s great! I cooked it over the weekend and the leftovers were fought over this morning.

    Reply
    • Karen says

      July 18, 2017 at 3:22 pm

      Awesome!!

      Reply
  2. Best Wishes, Marie says

    July 14, 2010 at 5:11 pm

    this looks great.

    http://bestwishesmarie.blogspot.com/2010/07/305-365-grilling-cook-book-giveaway.html

    cookbook giveaway. spread the word, please.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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