Saturday, July 19, 2014

GV's Thai Coconut-Curry Stew



Life is too short to eat the same things over...and over... again.. I love to play with spice, herbs, and foreign influenced dishes to keep meals interesting... Busy days, Rainy days, any day is a good day to get out your Crockpot or Slow-cooker, switch things out and make my aromatic, pleasantly spicy Thai Stew.  Plug it in... and go about your day.....

                                                            GV's Thai Coconut-Curry Stew

1.5 to 2 lbs. Sirloin Steak, fat trimmed, cubed
2 tblsp. Olive Oil
1 small Onion, finely diced
2 cloves Garlic, minced
1 tsp. ground Ginger
1 tsp. dried Cilantro
1-  13.5 ounce can lite Coconut Milk ( I used the 60% less fat & calories version ;) 
1 tblsp. Coconut Vinegar (can substitute with White Vinegar)
1-  6 ounce can Tomato Paste
2 tblsp. dried Curry Seasoning
1 tblsp. Fish Sauce
2 tsp. fresh Lime Juice
2 cups julienned Carrots
2 cups Broccoli Florets
1 cup Bamboo Shoots
Alfalfa Sprouts

Pour 2 tblsp. Olive Oil into the Crockpot. Place the cubed Sirloin Steak into the Crockpot, toss to coat the meat with the Olive Oil. Set the Crockpot on high heat and begin by browning the meat.     

Once the Sirloin Steak is browned, add in the finely diced Onion and minced Garlic.  Add
1 tsp. ground Ginger, 1 tsp. dried Cilantro, 1-  13.5 ounce can Coconut Milk, 1 tblsp. Coconut Vinegar, 1- 6 ounce can Tomato Paste, 2 tblsp. dried Curry Seasoning, 1 tblsp. Fish Sauce, 2 tsp. fresh Lime Juice, 2 cups julienned Carrots.

Cover. Let slow cook on high setting for about 4 hours.










Cover and refrigerate the Broccoli florets and Bamboo shoots. ( They will be added during the last 30 minutes of Slow cooking. I do this to allow for the wonderful crunchy texture of 'al dente' cooked Broccoli and Bamboo Shoots. )


 During this final half hour, Steam rice. ( I used Basmati Rice ). Serve the Stew over the rice. Top with Fresh Alfalfa Sprouts. and enjoy.... :)


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