slow-cooker red curry beef

I found this recipe in my Paleo Slow Cooking cookbook. I think it’s safe to say that I am slightly obsessed with red curry. I could put it on anything, well, almost anything. I’ve put it on pad thai, fried rice, and roasted veggies. It exotic and delicious and, to my surprise, easy to make at home. All you need is red curry paste and coconut milk – seriously easy. Add in a crockpot and it couldn’t get any easier.

here’s what you’ll need:

• 2 pounds beef, cut into fajita strips
• 2-3 tablespoons red curry paste
• 1 can coconut milk
• 1 tablespoon red pepper flakes
• 1 head broccoli, steamed (optional)
• cilantro & green onion, for serving

I bought a 1½ pound flank steak and sliced it myself, but you could easily buy the pre-cut fajita strips. Since it’s cooking slowly, any cut of meat should get tender during the cooking process.

Place the strips of beef in the slow cooker.

In a medium bowl, whisk together the red curry paste, coconut milk and red pepper flakes. Add more red pepper flakes if you like spicy dishes. It looks so delicious – mmmmm. You can make this sauce, keep it in the fridge and add it to all of your favorite dishes.

But for this recipe, pour it over the beef and stir to coat the strips of beef completely.

Cover and cook on low for 2-4 hours. My crockpot automatically switches to the “warm” setting at the end of the cycle. If yours doesn’t, I would make sure to you make this when you are able to stop the cooking process. You don’t want to overcook the meat. Mine cooked on low for 4 hours and warmed for 2 hours and it was absolutely perfect. It was tender and not dry at all.  Oh and I added steamed broccoli, totally optional.

Slice some green onions and cilantro for topping. Not necessary, but definitely adds some flavor to the dish.

And serve over white rice, brown rice or cauliflower rice. Yum. Seriously.