Coconut Beef Curry
junio 17, 2015
It’s like take-out when you walk in the door — with no wait for delivery! This slow-cooker beef stew recipe is perfect for family meals yet fancy enough for entertaining.
[timer length=360]360 Minutes[/timer]
- Prep: 15 mins
- Cook: 6 hrs
6 hrs 15 mins
- Productos: 8 Servings
Heat oil over medium-high heat in large nonstick skillet. In batches, cook beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste and cinnamon; sauté for 2 minutes or until fragrant.
Cook, covered, on low for 8 to 10 hours or on high for 4 to 6 hours or until bubbling and vegetables are tender and stew is bubbling. Stir in apricots and cook 15 minutes. Serve sprinkled with almonds or cilantro if desired.
Oven Version (no slow cooker): Brown beef, onions and garlic and cook paprika, cumin, curry paste and cinnamon in Dutch oven or stock pot as above in step 1. Add potatoes, carrots, coconut milk, tomato paste, salt and water. Cook, covered in 325°F (160°C) oven for 1-1/2 hours or until tender. Stir in apricots; cook for 15 minutes. Serve sprinkled with almonds or cilantro.
Tip: Red curry paste can be found in the Oriental food section of the supermarket. It is popular in Indian and Thai dishes and adds a wonderful zing to most recipes. If you can’t find it, use curry powder instead.
Adapted from: Canada’s Best Slow Cooker Recipes by Donna-Marie Pye (Robert Rose, 2000)
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