Buzz
Photo credit: Fred HardyWe’re all about kitchen shortcuts, especially those pantry staples that bring big flavor—like the classic red curry paste. This slow-cooker recipe pairs the bold, tangy paste with tender chunks of stew meat such as chuck or round, along with sweet potatoes and onions.
Once the meat is perfectly tender, a second dose of curry paste is added, followed by basil, coconut milk, and lime to create a creamy sauce. The curry is served over rice noodles, finished with a sprinkle of fresh basil. This is a hands-off recipe that will quickly become a favorite.
Rice noodles often don’t require boiling. Instead, you can simply place them in a large, heat-resistant bowl and soak in hot water for 10 to 15 minutes until soft, then drain. Be sure to check the package instructions for more details.
Ingredients List
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1 1/2 lb beef stew meat, cut into chunks
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1 large sweet potato, diced into 2-inch pieces
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1 medium yellow onion, thinly sliced
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1 Tbsp freshly grated ginger
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5 Tbsp red curry paste, divided
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1 cup torn fresh basil leaves, plus extra for garnish
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1 cup well-shaken and stirred coconut milk
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2 Tbsp freshly squeezed lime juice (from 1 or 2 limes)
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1/2 tsp kosher salt
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1 8-oz. pkg. rice stick noodles, prepared according to package instructions for stir-fry
Cooking Instructions
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In a 5-to-6-quart slow cooker, combine beef, sweet potato, onion, 1⁄4 cup water, ginger, and 3 tablespoons of curry paste. Stir until the beef is well-coated. Cover and cook on low for about 6 hours until the beef is very tender.
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Once cooked, uncover and stir in basil, coconut milk, lime juice, salt, and the remaining 2 tablespoons of curry paste. Cover again and cook on low for an additional 15 minutes. Serve the curry over prepared noodles in bowls and top with extra fresh basil.
