One of the things I love best about winter time is tossing a bunch of ingredients into the crockpot before I head to work, and coming home to a delicious, piping hot, comforting meal at the end of the day. I thought I would try out another VH Sauce and put a small twist on traditional stew.
If you’ve never had Thai Curry before, it is wonderfully aromatic and flavourful, with a mellow sweetness brought on by the coconut. I kept the recipe super simple, so I don’t want to hear any excuses! Give it a try – what do you think?
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Crock Pot Coconut Beef Curry Stew
Serves: 8
Couch to plate in: 20 mins (plus cooking time)
Ingredients:
2 lb stew beef, cubed
2 onions, sliced
2 cloves garlic, minced
4 medium potatoes, peeled and chopped
1 lb baby carrots
1/2 cup water
1 bottle (341 ml) VH Thai Market Red Curry Cooking Sauce
1/2 tsp salt
Chopped fresh cilantro, for garnish
Preparation:
- Place ingredients in slow-cooker add salt and 1/2 cup water.
- Cook covered on low for 8 to 10 hours.
- Sprinkle with cilantro and serve with rice if desired
looks delicious! I am going to try. My children’s fag winter dish is curried chicken – so this will be a natural for them to love
You should be able to get your hands on Red Curry paste – simply mix this with some coconut milk to substitute. Approx 1 3/4 cups coconut milk & 2 teaspoons of paste.
Any thoughts for the sauce substitution for those who can’t get their hands on a bottle?
I wish my kids would eat stew… maybe one day. Looks like a great recipe, Gav!!
Yes – there is coconut milk in the sauce.
Is there coconut already in the Red Curry sauce?
Considering I have all those ingredients in my fridge, I think I’m going to grab a bottle of that sauce and make it tomorrow!!
Where is the coconut in this recipe?
This sounds like something Sean would LOVE!
Time to pull out my slow cooker!!