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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 ½ 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 ½ 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
panang curry paste	1 -2	tablespoon		-	-	-	-
cumin powder	1	teaspoon		-	-	-	-
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
beef	2			1060.8024	0.0	209.1685	24.3894
coconut milk	1/2 - 3/4	cup	unsweetened	0.0	0.0	0.0	0.0
hot chili pepper	1			-	-	-	-
anchovy	1	tablespoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
peanut butter	1 1/2	1/2		2279.43	83.4759	93.1122	193.2678
carrot	1			20.5	4.79	0.465	0.12
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
pepper	1			5.773	1.4708	0.239	0.075
broccoli	2	cups		61.88	12.0848	5.1324	0.6734
red food coloring bijol seasoning	1	teaspoon		-	-	-	-
basil leaf	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.