Delightful Coconut Beef Curry With Chinese Snow Peas |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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You are going to love this dish. Guaranteed winner! Really simple to make using the slow cooker. Ingredients:
2 tablespoons flour |
4 tablespoons curry powder |
1 tablespoon chili powder |
1 teaspoon red pepper flakes |
1/2 teaspoon red cayenne pepper |
2 tablespoons vegetable oil |
1 lb boneless tri-tip steak, cut into 1 inch chucks |
2 medium russet potatoes, peeled and chopped into 1 inch chucks |
1 large green bell pepper, chopped into 1/2 strips |
1 (13 1/2 ounce) can coconut milk |
1 (1 ounce) envelope lipton onion soup mix |
1 1/2 cups baby carrots, peeled |
salt and pepper |
2 tablespoons vegetable oil |
1/2 chinese snow peas, trimmed |
1 1/2 cups medium grain rice, cooked according to package directions |
Directions:
1. In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
2. In a large nonstick skillet, heat oil over medium-high heat.
3. Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
4. In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
5. If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
6. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
7. In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
8. To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.
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