Ingredients :
- 1-1.5kg quality Mark diced beef
- 1 Tsp each salt & ground black pepper
- 2 Onions, peeled & diced
- 3 Tbsp Thai-style red curry paste
- 2 Tsp minced garlic
- 2 Medium, orange - fleshed kumara, peeled & diced
- 400g can coconut milk
- 1,5 cups beef stock
- 1-1,5 cups frozen peas
- 2 Tbsp chopped fresh coriander
- Shredded coconut ( optional )
- Season diced beef with salt and pepper.
- Brown the meat in a dash of oil in a hot frying pan; this is the best done in 2-3 batches.
- With the last batch of meat, add onions & curry paste and cook until fragrant.
- Put the beef mixture into the slow cooker with garlic. kumara, coconut milk, and stock, and cover with the lid.
- Cook on low for 5-6 hours or on high for 3-4 hour
- Stir in the peas and coriander, re cover and continue cooking on high further 15-20 minutes.
- Serve in bowls garnished with shredded coconut and accompany with steamed rice.
