With just a few fresh ingredients and Marion’s Kitchen Thai Yellow Curry kit, you can create this spicy, heartwarming soup. A butternut pumpkin, onion, some vegie stock and sour cream is all you need. Add the chillies at the end to control the heat to your liking.
Slow-Cooker Beef & Butternut Curry
1 tbsp vegetable oil
500g (about 1 lb) stewing beef (e.g. chuck, gravy beef or brisket), cut into large cubes
1 x Marion’s Kitchen Thai Red Curry Meal Kit , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
500g (about 1 lb) butternut pumpkin (squash), peeled, deseeded, cut into small chunks
Thai basil leaves, to serve (optional)
steamed rice, to serve
- Heat the oil in a large non-stick pan and sear the meat (do this in batches if necessary) on all sides until golden brown all over. Add the THAI RED CURRY PASTE and let that cook off a bit with the meat. Pour in 1 cup of water and scrape down any scraggly bits in the pan. (Scraggly = flavour.)
- Transfer the meat to the slow cooker. Add the pumpkin pieces and pour over the COCONUT MILK. Add the DRIED HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you like it spicier). Give everything a mix to combine things thoroughly
- Cook on high for 4 hours or until the beef is fall-apart tender. Transfer the curry to a serving bowl and scatter with Thai basil leaves, if using. Serve with steamed rice. – Find more slow-cooked beef recipes .
