Panang Curry Paste With Beef Veggies Slow Cooker Recipes

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SLOW COOKER RED CURRY BEEF POT ROAST



Slow Cooker Red Curry Beef Pot Roast image

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 8h

Yield 6

Number Of Ingredients 23

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Generously season beef chuck roast with salt and pepper.
  • Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  • Spread chopped onions in slow cooker; place browned roast on top of onions.
  • Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  • Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  • Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  • Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  • Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  • Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  • Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  • Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  • Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g

SLOW COOKER THAI CURRIED BEEF



Slow Cooker Thai Curried Beef image

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Provided by Sapper26

Categories     World Cuisine Recipes     Asian

Time 7h8m

Yield 8

Number Of Ingredients 15

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

Steps:

  • Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
  • Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
  • Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
  • Cover and cook on Low until flavors combine, 6 to 10 hours.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g

PANANG CURRY PASTE



Panang Curry Paste image

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.

Provided by Member 610488

Categories     Vegetable

Time 5m

Yield 1 2/3 cups

Number Of Ingredients 9

1 teaspoon sambal oelek
2 teaspoons lemongrass
1 teaspoon ground caraway
1 1/2 teaspoons garlic, chopped
3 stalks fresh cilantro, with stem
1/4 cup lime juice
1 cup tomato paste
1/2 tablespoon salt and pepper
1/3 cup vegetable oil

Steps:

  • Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
  • So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.

PANANG CURRY PASTE WITH BEEF & VEGGIES, SLOW COOKER



Panang Curry Paste With Beef & Veggies, Slow Cooker image

This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste curry dish.

Provided by SkipperSy

Categories     Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons oil
1 -2 tablespoon panang curry paste (to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
2 lbs beef, chunks (stewing meat)
1/2-3/4 cup unsweetened coconut milk
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
1/2 teaspoon sugar
1 1/2 tablespoons peanut butter
1 small carrot
1/2 cup fresh basil or 1 tablespoon dry basil
1 mild pepper (red, green, yellow)
2 cups broccoli or 2 cups other vegetables
1 teaspoon red food coloring (Bijol seasoning, coloring optional)
8 basil leaves (to garnish)

Steps:

  • PREPARATION-.
  • Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
  • Scrap off the skin from the carrot, cut into rounds, set aside.
  • Chop up the basil leaves, set aside.
  • Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
  • Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
  • .
  • COOKING INSTRUCTIONS-.
  • Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  • Add the meat and braise on all sides.
  • Then add the coconut milk, lower heat and simmer for a few minutes.
  • Next add the meat and coconut milk to a Slow Cooker.
  • Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
  • Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
  • Half way through the cooking time, add the carrots.
  • At about 2 hours add the carrot and a quick stir.
  • At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
  • When finished stir in Bijol seasoning for color, if desired.
  • Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
  • .
  • NOTES-.
  • This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.

Nutrition Facts : Calories 1693, Fat 177, SaturatedFat 73.7, Cholesterol 224.7, Sodium 100.5, Carbohydrate 4.3, Fiber 0.9, Sugar 1.7, Protein 21.3

SLOW COOKER BEEF CURRY



Slow Cooker Beef Curry image

This Slow Cooker Beef Curry is mixed up in just 5 minutes, no preparation required. A tasty 'fakeaway' it also happens to be light and healthy.

Provided by Sarah Barnes

Categories     Main Course

Time 4h5m

Number Of Ingredients 13

1 kg Braising steak
200 g Curry spice paste
2 Onions (Peeled and chopped)
4 Cloves Garlic (Peeled and chopped)
1 Inch piece Fresh ginger (Peeled and chopped finely)
2 tbsp Ground cumin
400 g Tin of tomatoes
2 tsp Garam Masala
1 tsp Sea salt
1 Beef stock cube
100 g Spinach leaves
2 tsp Garam Masala
4 tbsp Mango chutney

Steps:

  • Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
  • Add the spinach leaves, remaining Garam masala and mango chutney before serving.

Nutrition Facts : Calories 353 kcal, Carbohydrate 20 g, Protein 40 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 684 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

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