Panang Curry Paste With Beef & Veggies, Slow Cooker

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.