Tried, tested and approved 1st February 2009 – Slow Cooker recipe
500g Diced Beef
1 large onion
3-4 Garlic cloves
2 Tbsp sunflower oil
1 large aubergine, cut into chunks
2 Tbsp red Thai curry paste
1 Tbsp fish sauce
400ml can coconut milk
Process or finely chop the onion and garlic until almost paste-like. Heat the oil in a frying pan, add the onion and garlic and fry, stirring, for 2-3 minutes until softened.
Add the beef and aubergine, a few pieces at a time, and fry until browned. Stir in the curry paste, fish sauce and coconut milk. Bring to the boil then transfer to the slow cooker pot.
Cover with the lid and cook on low for 8-9 hours until the meat is tender. Serve with plain boiled rice.
I substituted the garlic cloves for 3-4 tsps crushed garlic from the “Just Garlic” range, for convenience. Recipe is from the ‘Ultimate Slow Cooker’ recipe book.