-
1
PREPARATION-.
-
2
Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
-
3
Scrap off the skin from the carrot, cut into rounds, set aside.
-
4
Chop up the basil leaves, set aside.
-
5
Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
-
6
Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
-
7
.
-
8
COOKING INSTRUCTIONS-.
-
9
Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
-
10
Add the meat and braise on all sides.
-
11
Then add the coconut milk, lower heat and simmer for a few minutes.
-
12
Next add the meat and coconut milk to a Slow Cooker.
-
13
Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
-
14
Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
-
15
Half way through the cooking time, add the carrots.
-
16
At about 2 hours add the carrot and a quick stir.
-
17
At about 2 1/2 hours add the balance of the vegetables, a quick stir and put the cover back on.
-
18
When finished stir in Bijol seasoning for color, if desired.
-
19
Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
-
20
.
-
21
NOTES-.
-
22
This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 1/2 hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.
