Beef Masman Curry (Crock Pot)

Get out your crock pot and let's slow cook some curry!  Curry is great in the slow cooker when you are using beef or chicken.  It really makes the meat just fall apart.  It's the best!  This recipe is made with chicken stock and cream instead of coconut.  You could definitely use coconut milk instead.

Ingredients:

2 pounds skirt steak

2 cans of chicken broth

1 cup of half n' half

2 medium yellow onions

1 cup carrots

2 cups green beans

1/2 cup whole peanuts

1/2 cup crushed peanuts

1 cup cilantro

3-4 tablespoons of Masman Curry Paste

1 cup bean sprouts

Slice the beef into strips and grill in a pan with a little olive oil.

Grill until beef is cooked through and browned on the outside.  Toss in the crock pot.

Sautee onions until lightly browned... only a few minutes.  Toss in the crock pot.

Then, toss all the other vegetables and peanuts in the crock pot.

Put chicken stock and half n' half in a pan with 3-4 tablespoons of curry paste.

This is my favorite brand of curry paste.  Available at any Asian grocery store.  So good!

Whisk all this around until paste has dissolved.  Let this cook on medium until bubbles form.

Once the curry is bubbly, add it to the crock pot.

Let this cook in the crock pot for 4-5 hours on high... or 8-10 hours on low.

Serve over rice with bean sprouts, crushed peanuts, and cilantro!