Slow cooked - Red Thai Beef Curry with Veggies.
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Composition for Slow cooked - Red Thai Beef Curry with Veggies:
- Prepare 1 kg - shin beef.
- Need 2 tbsp of sunflower oil.
- Require 2 - shallots sliced.
- Provide 4 - heaped tbsp of red Thai curry paste.
- Prepare 1 of red pepper sliced.
- Give 1 1/2 tins - coconut milk.
- You need 2 tbsp fish sauce.
- Prepare 2 tbsp Thai basil.
- You need 2 tbsp caster sugar.
- Give 1 beef stock cube (optional).
- Give 1 tbsp of white miso (optional).
- You need 1 - courgette sliced in half moons.
- Require 1 for aubergine sliced.
- Provide Handful mange too.
Slow cooked - Red Thai Beef Curry with Veggies making process:
- Cut and slice the shallots, heat a wok on a medium to high heat, add the sunflower oil, throw in the shallots and allow to soften..
- Next throw in the curry paste.Stir it around..
- Place the beef allow to sizzle, prepare the red pepper, throw in and add the coconut milk..
- Next add the fish sauce, basil and sugar..
- Stir it around, prepare and add the courgette..
- Add a lid and place in the oven, for three hours each hour lift out and give a stir for the final hour take the lid off and place back in the oven to simmer down the sauce..
- Griddle the aubergine and mange too!.
- Serve with rice, add on the griddled veggies, lime and coriander. Enjoy !.
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