Saturday, September 15, 2012

Saturday's Supper - Thai Beef Curry

I've decided that each week I'm going to share something we've made and enjoyed in the last week. Sometimes it will be something we come up with and other times it will be new recipes we try. I'm also going to highlight recipes that Joe put together because I know there have got to be other guys out there who are stay at home dad's or just looking to improve their cooking skills. (Yes guys, ladies do like it when you can cook something more than a steak or burger.)

Our lives are busy and a lot of times it's managing to cook something while Russell naps or after he's gone to bed so anything I feature will likely be very easy to make. So, here's the first recipe for my weekly Saturday's Supper feature. Enjoy!

Thai Beef Curry
from 365 Days of Slow-Cooking by Karen Bellessa Petersen


This is what we found at our local Harmons
Ingredients

2 Tbsp. sesame oil
2 garlic cloves, minced
1-lb beef chuck roast, cut into bite sized pieces
2 large potatoes, peeled and cubed
3 Tbsp. Thai red curry paste
1 tsp. sugar
2 tsp. onion powder
1 14-oz. can coconut milk
Salt and pepper to taste
Hot, cooked rice
Diced tomatoes
Peanuts

Directions

1. In a frying pan, heat oil; add garlic and roast. Stir and turn for about 3 minutes until meat is browned. Transfer to slow-cooker and add the potatoes.
2. In the frying pan, blend the curry paste, sugar, onion powder and coconut milk. Season with salt and pepper. Bring to a boil; pour over the meat.
3. Cover and cook on LOW for 6-8 hours, or until meat is fork-tender.
4. Serve over hot, cooked rice and top with diced tomatoes and peanuts.

Couscous we found at Walmart
Modifications

* We added about 5 small carrots cut into small rounds. If you like them I think peas and/or cauliflower would be an excellent addition to this dish too. I have seen some restaurants also cook tomatoes, peppers and bamboo shoots in this type of curry so the sky is the limit if you love veggies. You could definitely make this with chicken instead or simply vegetarian.
* I definitely think you should go with the full fat coconut milk. We find the low fat versions tend to not have as much coconut flavor especially when mixed with the stronger curry flavors.
* I am going to have this with come cooked couscous instead of rice. It's yummy and adds protein to the dish if you make it without meat.
* We're not topping ours with tomatoes or peanuts but that's just a matter of preference.

This is what ours looked like after I took it out of the crockpot. Not the best pic but it's sure tasty!

Oh and if you're looking for a great slow cooker cookbook the one this recipe came in is great. It has a variety of options and most are made with simple ingredients that most people have seen. I love that I can use the recipe for an idea and add my own extras to personalize them for our families taste. I'd recommend it as a worth while purchase. We've already cooked a bunch of different recipes and we have liked all of them so far. 

Do you tend to cook the same things each week or do you love to mix it up and try new recipes? Are you the kind of cook that puts in a little of this and a little of that or do you have to follow a recipe to the letter? Feel free to share your favorite dishes too!

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