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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Slow-cooker Beef & Butternut Curry

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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.

WATCH THIS RECIPE

SLOW-COOKER BEEF & BUTTERNUT CURRY

PREP TIME

5 minutes

COOK TIME

4 hours 5 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen Thai Red Curry, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

500g (about 1 lb) stewing beef (e.g. chuck, gravy beef or brisket), cut into large cubes

1 tbsp oil

500g (about 1 lb) butternut pumpkin (squash), peeled and cut into small chunks

steamed rice to serve

Steps

Heat the oil in a large non-stick pan and brown the meat (do this in batches if necessary). 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 the pan.

Add the meat to the slow cooker with the pumpkin 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).

Cook on high for 4 hours. Serve with steamed rice.

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