Grass Fed Beef Slow Cooker Coconut Red Curry

1.5  lbs grassfed beef (stew meat or round steak or round roast) cut in 1 inch pieces

1 onion sliced

1 cup sliced veggies of choice (bell peppers, roasted peppers, carrots, snow peas)

1 cup rough cut kale or spinach

Curry Sauce

3-4 tbsp Red curry paste

2 tbsp brown sugar (optional)

2 tsp chopped fresh ginger

2 garlic cloves minced

2 tbsp fish sauce

2 tbsp tamari or soy sauce

1 can coconut milk (I prefer full fat)

3 star anise pods

2 whole cinnamon sticks

Garnish

¼ cup fresh thai basil, regular basil or cilantro for garnish

¼ cup unsalted peanuts (optional garnish)

Blend the curry ingredients together (except anise and cinnamon).  Turn Slow cooker on low.  Add sauce ingredients including whole anise and cinnamon.

If you have time I prefer to sear the beef and fry up the onions first.  But when in a hurry, I throw all ingredients into the slow cooker. Cook on low for minimum 4 hours, can go to 6.  We prefer our other veggies with some crunch, so if using carrots I add them in the last hour.  Kale, bell peppers or snow peas for last 15-20 minutes.  If using spinach add in the last minutes just to wilt.

Serve over rice or rice noodles.  We have done this paleo before and served over spaghetti squash or cauliflower rice. Note: when paleo omit soy sauce, fish sauce and brown sugar.  Alternate brown sugar with your favourite paleo sweetener.