Malaysian Beef & Eggplant Curry
|
Preparation time: |
25 minutes |
| Slow Cooker Size |
3.5L+ |
| Serves: |
4 |
|
Cooking time: |
8-9 hours on Low setting |
Easy to cook but delicious Malaysian dish, just put everything together
and topped it with pak choi stir-fried with little ginger and rice.
Ingredients:
- 500g (1lb) diced braising beef
- 1 large eggplant ( cut into chunks)
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 large onion
- 3-4 garlic gloves
- 2 tablespoon sunflower oil
- 400ml (13fl oz) can coconut milk
- Boiled rice to serve
Steps:
- Pre heat the
slow cooker.
- Add onions and garlic into a food processor and vitamise until it become paste like.
- Heat the frying pan with oil and add mixture. Fry for a few
minutes until softened and slightly brown.
- Add few pieces of beef and eggplant at a time to fry until
browned. Blend the curry paste, fish sauce and coconut milk
together until boil. Transfer the mixture to the slow cooker pot.
- Cooked for around 8-9 hours on low until meat is tender.
- Serve with plain boiled rice.
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|
;-)