Slow-Cooked Thai Beef Curry

I think people are put off cooking at home because it seems complicated and time-consuming. This curry, however, could not be more delicious or easier to prepare. The key is in the slow-cooking - the flavours have time to develop and the beef just becomes melt-in-the-mouth tender. We have a slow cooker, but the same effect can be created with a casserole dish in the oven at 150 degrees Celsius. Not only that, but slow cooking means you can scrimp a little on the quality of the beef - it doesn't need to be fillet steak so you can just buy the most expensive beef you can afford. This recipe will serve two greedy people, but it can easily be doubled, tripled and padded out with rice, breads, veg and salads. It's a great entertaining dish, particularly in cold weather - it's a warming and hearty dish but not one that people are expecting!

  • 500g diced beef
  • 1 spoon thai curry paste (this beastly tub is from the Chinese supermarket and is great value, but you can pick some up at the supermarket or make your own if you are adventurous!)
  • 1 can coconut milk 
  • 1 white onion
  • 1 pepper of any colour 
  • 3 potatoes 
  • thumb size piece of ginger 
  • chillies to taste (I used 2 little chillis because we like it spicy - use your own judgement!) 
  • 2 cloves of garlic  

Chop up the potatoes pepper, onion, ginger, chilli and garlic. Easy peasy. Nothing has to look perfect in this meal, that's the beauty! Potatoes shouldn't be chopped too small or they will disintegrate when cooked for so long. Use your judgement/preference for the rest. 

Add some oil to a large frying pan and spoon in your chosen curry paste. Tip in the diced beef and stir until the beef is covered in paste. Add your chopped onion and pepper and fry for about 8 minutes until the beef begins to brown and the onion starts to soften. It's not important to cook the beef through, but make sure it is sealed (no red bits showing!). Pour in the ginger, garlic and chillies and fry for a further two minutes until it smells delicious!

Tip into your slow cooker (or casserole dish), along with the raw potatoes. Cover with the coconut milk and mix it all together. Pop on the lid and leave for 3 hours on high (or 150 degrees).

Serve with rice and whatever else you want! Paul likes his with Naan bread, and I've added some tenderstem brocolli but an Asian-inspired salad would be equally delicious!

What's your favourite warming curry for winter?