This little recipe was one I did for an Asian fusion feast a few nights back. Super easy to do and so tasty! Can chuck it in the slow cooker before work and will be ready to eat when you get home. Perfection for this chilly weather!
Preparation time – 10 minutes
Cooking Time – 6 1/2 hours
Serves – 6 people (as a main meal)
1kg diced casserole steak (I used Westmeat Canterbury Angus)
4 cloves garlic
3 tbsp. butter
3 heaped tbsp. peanut butter
3 tbsp. curry powder
1 can coconut cream (400mls)
3 tbsp. fish sauce
3 tbsp. brown sugar
2 cups beef stock
½ cup peanuts
1 tsp. salt
Peel and cut potato into small chunks and add to the slow cooker along with randomly chopped onion.
Heat a fry pan to medium heat and add butter, casserole steak and garlic and fry until the meat is browned on both sides. Remove from heat and add the meat to the slow cooker. Leave the meat juices in the bottom of the fry pan and add curry powder, coconut cream and peanut butter and stir until smooth. Add this mixture to the slow cooker along with fish sauce, brown sugar and the two cups of beef stock.
Cook in slow cooker on low for 6 hours or until the beef is completely tender, adding the peanuts with 1 hour to go.
Add salt to taste and serve with freshly cooked basmati rice and naan or roti bread.