Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours, and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
645 calories
Prep time: 10 minutes
Ingredients:
600g beef (I like rump), diced
1 onion, finely diced
1 tbsp dark soy sauce
3 tbsp tomato purée
1 tsp ground coriander
1 tsp ground cumin
4 garlic cloves, grated
1 tbsp nut oil (I like sesame oil)
2 tbsp peanut butter
2 dried curry leaves
juice of 1 lime
1 tbsp fish sauce
1 tbsp chopped fresh Thai basil
½ tsp grated nutmeg
300g basmati rice
x2 400ml tin of reduced-fat coconut milk
To serve:
flatbreads
red chilli, finely sliced
Method:
Add everything to the slow cooker, except the rice, one tin of coconut milk, flatbreads and chilli, stir and cook on high for 4 hours or low for 7–8 hours.
When almost ready to serve, make the coconut rice. Rinse the rice in a sieve under cold water, then add to a saucepan along with the coconut milk and 300ml of water. Set over a medium heat, cover with a lid, then bring to the boil and cook for 10–15 minutes until the liquid has been absorbed and the rice is cooked. Fluff the rice with a fork.
Serve the beef with the coconut rice and flatbreads, garnished with the sliced chilli.
