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.
Prep 10 minutes
Cook 4 hours (high) / 7-8 hours (low)
Serves 4
INGREDIENTS
- 600g beef (I like rump), diced
- 1 onion, finely diced
- 1 tbsp dark soy sauce
- 3 tbsp tomato puree
- 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
- 400ml tin of reduced-fat coconut milk
METHOD
- Add everything to the slow cooker, except the rice, 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.
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