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
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.
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.