Panang Curry Paste With Beef & Veggies, Slow Cooker

Name: Panang Curry Paste With Beef & Veggies, Slow Cooker
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 1 -2 tablespoon panang curry paste (to taste); 1 teaspoon cumin powder; 1 teaspoon coriander powder; 2 lbs beef, chunks (stewing meat); 1/2-3/4 cup unsweetened coconut milk; 1 small hot chili pepper (optional); 1 tablespoon anchovies or 1 tablespoon fish sauce; 1/2 teaspoon sugar; 1 1/2 tablespoons peanut butter; 1 small carrot; 1/2 cup fresh basil or 1 tablespoon dry basil; 1 mild pepper (red, green, yellow); 2 cups broccoli or 2 cups other vegetables; 1 teaspoon red food coloring (Bijol seasoning, coloring optional); 8 basil leaves (to garnish)

Submitted by SkipperSy

"This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste curry dish."

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photo by SkipperSy

Ready In:: 3hrs 30mins
Ingredients:: 16
Serves:: 4

ingredients

2 tablespoons oil
1 -2 tablespoon panang curry paste (to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
2 lbs beef, chunks (stewing meat)
¹⁄₂ - ³⁄₄ cup unsweetened coconut milk
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
¹⁄₂ teaspoon sugar
1 ¹⁄₂ tablespoons peanut butter
1 small carrot
¹⁄₂ cup fresh basil or 1 tablespoon dry basil
1 mild pepper (red, green, yellow)
2 2 cups broccoli or 2 cups other vegetables
1 teaspoon red food coloring (Bijol seasoning, coloring optional)
8 basil leaves (to garnish)

directions

PREPARATION-.
Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
Scrap off the skin from the carrot, cut into rounds, set aside.
Chop up the basil leaves, set aside.
Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
.
COOKING INSTRUCTIONS-.
Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
Add the meat and braise on all sides.
Then add the coconut milk, lower heat and simmer for a few minutes.
Next add the meat and coconut milk to a Slow Cooker.
Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
Half way through the cooking time, add the carrots.
At about 2 hours add the carrot and a quick stir.
At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
When finished stir in Bijol seasoning for color, if desired.
Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
.
NOTES-.
This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so… depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.

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RECIPE SUBMITTED BY

SkipperSy

United States

Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!

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