Name: Slow cooked - Red Thai Beef Curry with Veggies
Ingredients: 1 kg shin beef; 2 tbsp sunflower oil; 2 shallots sliced; 4 heaped tbsp of red Thai curry paste; 1 red pepper sliced; 1 1/2 tins coconut milk; 2 tbsp fish sauce; 2 tbsp Thai basil; 2 tbsp caster sugar; 1 beef stock cube (optional); 1 tbsp white miso (optional); 1 courgette sliced in half moons; 1 aubergine sliced; Handful mange too

Everybody loves the concept of sitting down to a tasty home-cooked meal, but with today's active routines, it can be more difficult than ever to find the moment to put one with each other. Luckily, help is around, the Slow cooked - Red Thai Beef Curry with Veggies recipe and suggestions in this write-up will certainly help you assembled well balanced meals for your family in a surprisingly, short time.

Slow cooked - Red Thai Beef Curry with Veggies

To cook Slow cooked - Red Thai Beef Curry with Veggies you only need 14 ingredients and 8 steps. Here is how you do that.

Ingredients of Slow cooked - Red Thai Beef Curry with Veggies :

Use shin beef.

Provide sunflower oil.

Use shallots sliced.

Provide heaped tbsp of red Thai curry paste.

You need red pepper sliced.

You need to prepare coconut milk.

Use fish sauce.

You need Thai basil.

Prepare caster sugar.

You need to prepare beef stock cube (optional).

Prepare white miso (optional).

You need courgette sliced in half moons.

Use aubergine sliced.

You need mange too.

Short Tips:

If a recipe says to use a particular sort of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will offer you is to wait for a good sale at a kitchen shop, then purchase yourself a stainless-steel pan and a cast iron frying pan. Also its good idea to replace low cost nonstick pans every few years, as the coating can wear down over the years.

step by step :Slow cooked - Red Thai Beef Curry with Veggies

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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