How to Make Beef Fall Apart in Curry
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x/25/2013
This recipe is great and very versatile. I've been making a version of this for years, but I apply beef cut into stew-sized chunks. Likewise, I add some peanut butter to taste towards the end. There are many "accurate" Thai variations on cherry-red curry, including Panang beef curry. The Panang uses Panang curry paste (Frequently available right next to the tubs or cans of blood-red curry) and peanut butter is part of that curry. Mussuman curry is some other variant and it uses potatoes. While Thai beef curries typically don't stew the meat (unremarkably sliced thin and added towards the end) my favorite Thai restaurant from almost 25 years ago made their version with beef chunks that were stewed and that's how I've been making it for years. Experiment with any of the 3 cherry curry pastes: Red, Panang, or Mussuman, and alter up the additions to adapt your tastes and y'all tin can dial this recipe in to suit your exact tastes. Go along in mind that the pre-made curry pastes of any color are full-bodied and typically very hot, then plan appropriately. Also, serving this with steamed jasmine rice and making a footling actress sauce can really stretch this meal. One concluding matter, the fish sauce by itself smells and tastes terrible. But it adds a required (and wonderful) flavour to Thai curries and it mellows significantly when cooked. Just don't over do information technology.
08/24/2014
I made this one time before and it was just ok. Then I read the reviews and made some adjustments and it was sooooo good. I used a grass fed roast. I tripled the ruby curry paste (Thai kitchen brand), I added ane jalapeño that had been seeded and sliced on peak of onions. REDUCED THE CHICKEN STOCK TO Only Ane Cup. Followed directions to cook in slow cooker on low for 7 he'due south. Added 2 sugariness potatoes cut into ii" chunks for the last 45 min. OMIT THE BOK CHOY. Information technology just gets too mushy. Cook information technology another manner if you lot want. Remove the potatoes and strain the sauce into a saucepan. Bring to a eddy. Mix 2 tbsp softened butter with two tbsp flour to form a paste. Whisk into sauce and simmer for a few minutes until it thickens. Voila!! At present information technology's a 5 star recipe.
ten/29/2013
Absolutely fabulous. TBH, some people shun Americanized "hybrid" dishes like this in favor of authentic ethnic entrees with established history and tradition behind them. I admit to having been i of those snobs, probably from having gone to one too many actually bad Americanized Chinese restaurants (even one is too many). But this dish had me pleasantly surprised and has gone some way in reforming my antiquated mindset. I'd always wondered how the fantastic sweet and spicy season from the Thai curry coconut milk soup staples could translate to other dishes. Hither is a well executed example by Chef John on how that happens, taking a dish as American as pot roast in a ho-hum cooker and spicing it upward with the all essential cerise back-scratch and kokosnoot milk ingredients signature to Thai. My but changes were to use the more nutritious protein based chickpeas (dry out stock) that I added at the start of the slow melt instead of carbs similar potatoes. Equally personal preference and higher tolerance I also tripled the amount of curry and used gluten costless quinoa flour instead of cornstarch. I'g very pleased with how delicious it turned out. I'll exist returning to this recipe over again in the future. Thanks John, I'm very happy about existence able to accept this in my repertoire.
06/05/2014
I followed the recipe almost to the alphabetic character except I did not accept Rotel tomatoes on manus so I used a can of regular diced tomaotes, and I used a 1T of crimson curry paste. Otherwise, I followed the recipe. I didn't cook the roast as long, peradventure 5 hrs on low and the vegetables cooked for 45 mins to one hour on high. At the stop I transferred the sauce to a stove top pot to reduce the sauce (my attempt to concentrate the sauce). That helped, but the sauce did not taste equally rich and flavorful. My concern at the outset was the amount of liquid called for in a ho-hum cooker recipe. Feel has taught me that less liquid is better for well-nigh boring cooker recipes. This recipe was no exception. The sauce had a fabulous flavour initially, merely the extended cooking in the slow cooker fabricated the sauce too watery and as a upshot flavour was lost. The next fourth dimension I will endeavour this recipe in the oven as I remember the sauce won't suspension down as much, and the richness in flavor will not be sacrificed. I also think this sauce / gravy would pair well with chicken or fish. I would take given this recipe a college mark, but for the loss in season due to too much liquid. I would reduce the craven stock by at least 1 cup.
04/21/2013
Very flavorful! My son who ate a lot of Thai food loved information technology. I followed the recipe exactly as written. Mayhap it'due south my slow cooker, but "cooking the potatoes in the dull cooker for about 12 minutes" was definitely non enough. Next time, I will cook it for at least an 60 minutes, or put information technology in a stock pot and cook information technology on the cooktop on a college temperature. Tin can't wait to do it again!
01/sixteen/2014
The family unit I melt for are from Bharat. I make this exactly every bit is except I utilize bones less skinless craven chest. This is what they asking when family and friends are invited. I personally love the beef simply the craven is peachy too. This is my favorite receipt of 2013.
05/24/2014
Awesome recipe. I used a top shoulder roast and substituted chick peas for the potatoes. I also used 1 tsp ground ginger instead of fresh. Actually tasty. Highly recommend.
x/02/2014
I made this yesterday and everyone loved it. Made a few changes because I didn't take ingredients; first I used craven soup base dissolved in i/ii cup apple juice and mixed with 2 T of honey in place of the chicken stock and brown sugar. I omitted the bok choy. I also added 2 peeled, chopped sweet potatoes. I used 1 full tablespoon of cerise curry paste just found it wasn't "curry" enough for me and so I added a tablespoon of curry pulverisation. And I added well-nigh 1/2 tsp of cinnamon, i/4 to 1/2 tsp cloves and 1 tablespoon of peanut butter. The potatoes thickened the sauce sufficiently then that I didn't have to employ any cornstarch. I didn't chop the meat after cooking only I did shred information technology into bite sized chunks, which were wonderfully flavorful. Thanks for this recipe!
02/26/2014
Very flavorful. I made it exactly similar the recipe. I did not notwithstanding, have plenty potatoes and by happy accident used a sweet white potato, which IMHO is much amend! Next time I brand this I will use more spices and definitely par-boil the potatoes. The white ones took about an hour, the sweet about 45 minutes in the irksome cooker. The meat was tender, and at that place was a lot of fat to exist skimmed off. I will definitely make this again..maybe try chicken thighs.
04/02/2015
This stuff is to die for. A few tips. Its hard to pare ginger. I used a slice about the size of three fingers and cutting it into slivers. Fifty-fifty though I trimmed my roast, a lot of oil was present on meridian towards the end of cooking due to the kokosnoot milk and I removed about one-half a cup. With the bok choy, I put the stems in about an hour before serving and the greens right at the end then they wouldn't wilt. Skip the potatoes and serve it over rice or egg noodles. You and then demand more than cornstarch to thicken the broth, probably a tablespoon and a half.
03/18/2015
I sabbatum and drank the sauce all afternoon....I just loved information technology!
05/20/2014
Excellent! I added potatoes the last 2 hours and tripled the crimson back-scratch paste. The sauce was perfect until I might the line juice in, that's why I tripled the red curry paste because the lime juice over powered the sauce. I too used light kokosnoot milk and served over brown rice. I idea the ginger root was going to be too much but information technology softened and the flavour was great after cooking was completed. Turned out excellent! My husband just loved it!
04/19/2015
This is at present my favorite base of operations for beef curry. I did accept to make some substitutions for what I had in the house. I used worchestershire instead of the fish sauce (it taste good, although I recollect I will purchase the fish sauce to make it next fourth dimension). I used 1tsp powdered ginger instead of fresh. Green curry paste (personal preference) instead of the crimson. I felt it was a little sweetness for my taste, so I threw in approx 4 oz of love apple sauce also. I recall this recipe is versatile enough y'all could put in whatever kind of vegetables, greens, or garnishes you lot would like and it would nevertheless gustation great. My husband said this was his favorite curry that I have made and I have tried alot of them on this site
11/11/2013
This was so expert. It was like a regular beefiness roast stew but with a mildly exotic spin. I used a lot of curry paste and it didn't fifty-fifty begin to strike me as hot.
04/08/2014
This was then fantastic!!! I made a few changes WHICH I SHOULDN'T HAVE. Instead of using corn starch, I transferred the goop to a dutch oven and reduced it. I couldn't sense of taste enough of the coconut milk...I honey coconut milk, and so I added another tin of coconut milk. Yeah I could now sense of taste the kokosnoot milk, but fiddling else. I added more than red curry paste, cayenne pepper...if I'd left it alone (I tasted information technology before any changes were made), it would have been perfect. My husband loved it, but he would have REALLY loved it if I had made information technology as instructed. I served information technology over rice so if it were soupier it would have been better. My husband doesn't appreciate the wonderful flavor of bok choy so information technology was nixed too. I will make this again post-obit the recipe to the letter...minus the bok choy of course. Cheers Chef John for still some other fantastic recipe.
07/sixteen/2013
We enjoyed this, although I made a few changes. I realized I didn't have Rotel at the terminal minute then I diced ii plum tomatoes and minced a large jalapeño. I added the cilantro to the crock pot mixture rather than garnishing with it. Also, I didn't have peanuts so I ended up adding a small corporeality of peanut butter to the sauce mixture. Turned out quite well, served with rice.
01/03/2015
Fabricated a few pocket-sized changes - used chickpeas instead of potatoes, used only one loving cup of broth, skipped the lycopersicon esculentum paste (had none), and added a spoonful of peanut butter at the stop. Delicious!
x/nineteen/2014
Spectacular! I had beef cheeks that were just shy of 2lbs so I used just 1cup or chicken broth & a 14oz can of tomatoes. As well, 1tbs of reddish back-scratch (from the video information technology looks like a tbs non a tsp.) Also, I added a kafir lime leaf. Per other reviewers, I added my potatoes to the last hour of cooking time and so followed the recipe directions w/bok choy & cornstarch slurry. Incredible flavor & pretty easy!
01/18/2015
This is actually good...I made it per the recipe and nosotros were very happy with the spice level and crunch from the boo choy. My just complaint is that the curry was very runny and I was hoping for information technology to be a bit thicker. In any case, the recipe is very tasty! Savour!
02/xv/2015
The potatoes definitely require more than cooking. I felt that the event was more of a stew and, by the fourth dimension it had cooked for so long, the flavors were duplicate and thus not worth all the trouble - to me, part of irksome cooking is ease of effort.
07/19/2015
This was delicious. I wanted to share information technology with a few of my Thai friends and they practice not consume beef and then I used a pork loin roast. I followed the recipe as closely equally I could. My slow cooker has 2 depression settings and two high settings, I am unable to accommodate the temperature easily and then I parboiled and par steamed the potatoes and bokchoy prior to placing them in the broth. I added a little more curry paste and fish sauce than the recipe calls for ( because information technology says " or to gustation "). The but matter I wished i would take done was purchase a dainty fresh baguette because the leftover broth in the serving bowl should not be ignored!! I did have a few frozen pieces of naan that I warmed up and they sufficed every bit a bully transfer agent for the remaining broth. Plus, that made it extra fusiony, it was an American southern favorite with a Thai influence and Indian accoutrement!! Lol. Will make again and over again.
02/26/2015
This was delicious. I didn't take potatoes or the bok choy so I added mushrooms. When it was done cooking and subsequently I thickened the sauce, I added cubed butternut squash that I previously roasted and chickpeas.
04/09/2015
Not worth the effort for what the production is. I dear curry in any grade, only this had an edge to it that made me dislike information technology due to the smells.
11/17/2014
Ok what sold me on this recipe was Chef John'due south extremely entertaining video but this may exist my favorite crock pot recipe still. I agree wither other reviewers that the potatoes took more than like an 60 minutes to cook and I used tiny white potatoes cutting in one-half! I put the infant bok choy in closer to the stop (perchance about 15 minutes?) every bit to not get super mushy. I likewise love spice then I tripled the amount of curry AND used panang curry paste because it's what I had on hand. I love the other reviewers idea of calculation kaffir lime leaves. Trying that adjacent time. Thanks, Chef John!
07/28/2015
My family loves this! we've probably made this 5 times in the past twelvemonth and every fourth dimension they ask for more. we like a niggling more back-scratch paste and some ground red pepper for a spicy kick.
06/10/2014
Tasty goodness. Our crock pot is a bit temperamental, so I steamed the bok choy and potatoes separately for 15 minutes, and then added them during the last 15 minutes of cooking.
04/29/2016
Excellent recipe. Easy to assemble in the morn and exit for the twenty-four hours - to come abode to a tasty, salubrious dish. Served over jasmine rice. Definitely a keeper and will make again presently. (oh, added a sweet potato) - yum!
07/07/2015
Like shooting fish in a barrel to follow and scrumptious!
06/08/2014
Wow! I love Thai food, but this is my first time using red curry paste. I followed the directions almost exactly, except I used 1/2 of the lime when making the sauce and the rest at the end, to bring a bit of freshness to the dish. I likewise followed ane of the suggestions and added about 1/2 cup of peanut butter towards the end (when I added the potatoes). The potatoes definitely took much longer than 12 minutes, I wound up cooking them for over an hour. It came out awesome! I'm definitely going to make this over again.
08/16/2014
I dear this dish!!! I did make information technology more similar a Thai kokosnoot milk curry soup which we love. I brand a green craven coconut curry soup so I loved finding half this cherry-red back-scratch paste with beefiness recipe. I used about 1.75-2 pounds of beefiness (more soup consistency), sweet potatoes instead white potatoes, and kale instead of bok choy. The tater and greens changes were mostly personal sense of taste reasons simply I believe were delicious changes. If yous like sweet, creamy dishes with a serious kick you actually need to try this dish. It's a new dish in our recipe rotation. Yum!
06/24/2015
Yum!! The only difference, I used dark-green instead of cherry curry paste, only because that's what I had on hand. I imagine information technology would be only as fabulous with red curry. Really enjoyed it and it made a ton of food with a small-scale roast. Highly recommend!
09/01/2015
Loved this! This is wearisome old pot roast made exciting once again. We followed the recipe exactly. The potatoes weren't cooked through enough and needed more time in the dull cooker (maybe they should be streamed a trivial before being thrown in the pot?), but other than that it was perfect. The instructions were easy and the left overs froze nicely and lost none of their flavor when hauled back out of the freezer at a after date. This is our new favorite ho-hum cooker recipe.
03/27/2014
Easy and delicious. I could not get skilful Bok Choy and substituted Kale instead. I just used the leaves and information technology still turned out fabled. It was a hit with my family unit and I served it with crusty French bread.
02/11/2017
Wow! This recipe was absolutely fabled! The flavors were a beautiful alloy. I am and then grateful to have discovered Chef John. I go so excited about making his recipes. Thank you for some other keeper!!
06/11/2014
I used chuck steak. Concur it is too thin. Nosotros dearest the season and tenderness of the meat. Will make again using less liquid, add sugariness tater (used no potato today) and will use spinach. Over again, Loved the flavor!
07/xix/2015
This was fabled! Even the curry hater liked it! I added more curry paste (used nigh 3 tsp for our tastes) and left out the bok choy (non well like by a few family members). My potatoes took a lot longer than 12 mins to melt. I thought that would be the example, so I planned for that. I will definitely brand this again!
06/16/2013
I actually enjoyed this dish. I followed the directions the beginning time I made it merely it was a scrap too spicy for my tastes. I used twice the coconut milk for the 2d night's leftovers and it was perfect. I had to cook the potatoes for two hours, not 12 minutes.
07/nineteen/2015
Prep time far from 15 minutes. Cook fourth dimension for potatoes resulted in meal finished at 9pm. Needless to say, ate something else for dinner. Not a very pleasant feel, but gustation ok.
03/25/2015
Amazing. Finger lickin.
04/24/2017
This was fantabulous. So much flavour! My family loved it. Ane of the best recipes I accept made form this site. Only change I fabricated was, I cooked the potatoes on high in the crock pot for most xxx minutes, earlier adding the bok choy.
05/ten/2014
This recipe was absolutely succulent, and one that I will exist making over again! I followed nigh every bit directed, leaving out only the coriander and lime juice because we didn't have them and substituting stew-sized meat for the roast and light kokosnoot milk. Withal, it was delicious, not also spicy, but full of rich, layered flavors. I'm back for more recipe suggestions from Chef John. I promise others are as tasty as this 1!
06/12/2017
Like shooting fish in a barrel to make with a great flavor but this is not for anybody. People who don't like spice should stay abroad.
01/06/2017
I dearest Red Curry and this was delicious. I will definitely make this over and over. Dandy for a cold Winter day!
02/26/2014
I have made this type recipe for years like one other reviewer, merely I learned to make it using sweet potatoes instead of white potatoes, and I take to admit that the sweets are yet my favorite just the whites were very good. Oh,and I'm going to try the garbanzo beans next time, because that sounds yummy too!
07/23/2015
We loved this! I used some other reviewers proposition and used a can of garbanzo beans instead of potatoes. I also used one head of regular bok choy chopped. Also, from another reviewer, I stirred in a tablespoon or two of peanut butter at the end. I used 2 tablespoons of cornstarch to thicken. My meat was and then tender it pretty much shredded and this helped to "thicken" the sauce too. I made basmati rice and put information technology in the bowls and ladled the curry over the rice. The flavors were amazing! I wish I had a side of Naan to soak up the last drops of sauce in the bowl. By calculation the beans and bok choy, this fabricated a lot of nutrient from one roast - which I am happy nigh because now we have succulent leftovers. I will definitely make this once again and would non modify a thing other than using beans instead of potatoes. We love cilantro and so the fresh cilantro and chopped peanuts at the end were the icing on the cake!
12/17/2016
I accept made this recipe at to the lowest degree 10 times and its a family unit favorite. I use 1 TBSP of carmine curry paste instead of 1 tsp and its more than flavorful this manner. I as well prefer to cutting the fish sauce in half. This is my favorite recipe on allrecipes.
09/08/2014
I loved it, and then did my husband and dinner guests. I did use green curry instead of red curry, simply that is because I don't similar too spicy of dishes and I honey the sweet of green back-scratch.
10/26/2016
I followed the recipe as closely equally I could. This was a large striking with my family. It is very flavorful.
01/23/2017
Wow! This is great. The potatoes take longer to cook than advertised. Next time I'll add them before the bok choy. Very practiced dish.
x/07/2016
I didn't take the beef that was called for. I used some thick cutting pork chops from the freezer. It turned out Awesome. I can run across how the beef would be reeeeaaaalllly tasty also. I loved it.
09/29/2016
I really liked this recipe only I did non make it wholly equally instructed. Due to lacking some ingredients like boo choi, peanuts, red back-scratch paste, coriander, fish sauce. And so I made my own back-scratch paste, added in kumera (sweetness potato) and served with pita pockets one night and roti the next. I cooked it in the oven in a cast fe lidded pot. Which is how I do all the boring cooker meals I make when there is simply the ii of us. I cooked it at 150 C for 90 minutes with lid on and half an hour with it off.
10/30/2018
Offset off: potatoes don't have only 12 min to cook on this planet. Maybe something is off with my crock pot, but it took me over an hour to melt the potatoes....probably 1.5 hours. Side by side time I volition transfer everything to a large pot on the stove to cook potatoes and thicken the sauce. My crock pot cooked the meat beautifully on low for 7 hours, but on high to cook the potatoes and thicken the sauce? Not a chance. This recipe was yummy. I think I will make it once again. Simply man, today, I was very disappointed. From nine-10am I prepared the meal for the crockpot, so at 5:20pm I prepared and threw in the potatoes and bok choy. I was still waiting at 6:20 for the potatoes to be cooked but I had to eat it anyway, simply had to take the potatoes out and information technology was runny, but I served it with rice. Finally at 7:30 my husband tells me the potatoes are done. I worked all twenty-four hour period for this. Ugh. Only next time I will cook the meat in the crockpot and then transfer the liquid to the stove.
09/18/2018
I had a boneless blade in the fridge and did non get around to cooking it when I planned. It was awesome in this recipe. Next time, I will probably double the cherry curry paste and add some Thai chilis to increase the heat.
09/09/2019
My hubby and I loved this unique slow cooker pot roast. Our house guests loved it too. We live at high altitude and so I cooked on low a total 8 hours but the vegetables took a lot more than 12 minutes to cook at high altitude. Nosotros ended up eating it the side by side twenty-four hour period after cooking those vegetables the second 24-hour interval. Information technology's definitely worth planning on it being a two step(day) performance. We loved it and volition go far again.
08/26/2018
Super good! I did add together more than ruby curry paste, information technology did say to add together curry paste to taste. I added 1 T simply it could take used more than. I too added two kefir lime leaves at some other reviewer's urging, and almost 1/two t of Madras curry and cardamom. I could have used more of each. I used sweet potatoes, that'southward what I had on hand and that was stellar. I cooked them the last 45 minutes, but had to turn the heat upwards to high for an additional 10 minutes to stop them off. Perhaps my chunks were too big. Then I removed the veggies, strained the gravy into a pot, thickened information technology with flour and butter , and so cooked it on the stovetop. I find it much easier to get the right thickening without all the stuff in the pot. Then I just added everything back into the pot and heated a few minutes to oestrus the meat and veggies. Killer good stuff!
09/03/2019
Excellent recipe -- though a bit long on ingredients !
04/09/2019
I am not a fan of pot roast but occasionally make information technology for my husband but this was a succulent recipe I will make a lot. I used oyster sauce instead of fish sauce. the flavors are and so complex and go together beautifully! Very like shooting fish in a barrel also!
09/08/2015
Anybody loved it. I cook the bok choy separately. The recipe could have been more than precise, i.e., the amount of ginger and the greenish chilies.
05/06/2016
I love everything about this recipe except the terminal where potatoes and bok choy are added. My All-Clad cooker is the bomb, only fifty-fifty information technology could not enhance the temp plenty to cook these little (1-one/2 inch spuds cut in half) enough in 12 minutes! No way! Cook the potatoes - any size you lot want, and the bok choy separately and add when you remove the beefiness. The beef itself and the broth are wonderful - simply cook the spuds offset!
04/09/2020
The meat had great flavor, and I observe that I gravitate towards a lot of Chef John's recipe. The one thing here that needs to exist adjusted is the cook time for the potatoes. 12 minutes fifty-fifty on high was not almost long enough for the potatoes to be fix. Afterwards 24 minutes the potatoes were still crunchy and we just wound upwards eating the meat. Next time I'll put in the potatoes mode earlier.
12/31/2018
Did everything exactly except added 1 teaspoon red curry paste and 2 teaspoons of dark-green curry paste.... my 12 yr one-time granddaughter had to be restrained from sampling that and couldn't wait for it to melt for 1 more hr... nosotros were all in La La State and ready for bed subsequently we ate information technology!!
09/05/2015
No changes. It was succulent! I will make again. Thanks
04/30/2014
Excellent!
10/06/2015
Just didn't care for the end upshot. Won't be making this once more
eleven/04/2014
Love this recipe!! I used elk cut into cubes and browned instead of beefiness roast because that was what I had and skipped the cornstarch part. Very good flavors, all my kids, teenagers down to 1st graders, loved it. Some other thumbs up for Chef John!!
06/05/2016
I used larger potatoes & cut them into pocket-sized bite-sized pieces, just information technology still took a long fourth dimension for them to cook. I used stew beefiness & did non brown it. 1 tsp of blood-red curry paste didn't add together much flavor to my full crockpot. I added another tablespoon at the end and that made the dish slightly spicy & more flavorful. Also added an extra tablespoon of cornstarch. The end result was quite skillful & my family liked it. Will make this again.
11/17/2014
Thanks Chef John, this one'south a winner!
03/30/2018
I followed the recipe as-written. I idea the jus would thicken up more with the cornstarch simply it was still pretty runny. The favor is fantabulous, just mayhap not as Asian as I had hoped. This is still an excellent dish.
01/24/2015
This was wonderful. I used ii small venison roasts, which came out perfectly tender. (Sometimes venison roast dries out in the Crockpot, but this recipe worked very well.) I left out the brownish carbohydrate, used at least 2 tsp. ruby-red back-scratch paste, full-fat coconut milk, and 2 tsp. cornstarch. I added the potatoes during the last couple hours of cooking. Next time, I may try what other reviewers suggested and thicken the sauce a scrap on the stove. Thanks, Chef John!
10/14/2015
I fabricated minor adjustments based on other reviews - upped the Curry Paste to 3 TBS. Fabricated a slurry paste for thickening of Flour & Butter. Reduced stock to 1 cup. Swapped in Sweet potatoes. Everything else to a tee. Really turned out great. I also added dorsum the strained veggies - no reason to throw those out or separate. Definitely a keeper. Will also up the amount of beef next fourth dimension to iii lbs.
eleven/17/2014
Thanks Chef John, this one's a winner!
10/04/2019
This is one of my favorite dishes correct now. Have made it at to the lowest degree 4 times and shared the recipe with many. I did remove the bokchoy. I didn't like it in this dish. So expert
06/eighteen/2018
Amazing! I added 3 times equally much red curry paste.
08/26/2019
First-class! Made this in the pressure cooker. Cook the meat and broth on the default meat setting. Slow release the force per unit area for 10 minutes. Take the meat out to cut it into bite size pieces. Add together the cornstarch, potatoes, and bok choy. Put the meat back in. Cook on high for ten minutes. Fast release the pressure. Serve.
01/25/2018
It's alright. I was expecting more than flavor. Potatoes took way longer to cook. We took them out and boiled them on the stove.
11/15/2018
Fabulous! A family unit favorite. Delightful international flavor with stick to the ribs goodness. Warms trunk and soul.
09/10/2015
I LOVED THIS Fifty-fifty WITH OUT THE Cherry Curry PASTE WHICH I DID NOT HAVE ON HAND!
08/31/2019
We liked the recipe! I did make 1 change: I used a small bag of new multi colored potatoes and threw them in at the beginning. Turned out beautifully!
01/18/2016
Nice twist on Beef Stew. I used sweet potatoes instead of white potatoes since they taste better and are more nutritious. I think I can cutting most if not all the sugar as the coconut milk and sugariness potatoes added enough sugariness. Definitely a keeper.
12/31/2018
Did everything exactly except added 1 teaspoon reddish back-scratch paste and 2 teaspoons of green curry paste.... my 12 year old granddaughter had to be restrained from sampling that and couldn't wait for it to cook for i more 60 minutes... we were all in La La Country and gear up for bed afterward we ate it!!
08/29/2019
The flavors were very satisfying. I did not have ginger, so I will have to try it once more.
09/02/2019
My family unit always asks for my curried chicken for each of their birthdays just when I fixed this, my girl said it might be her new favorite. I think each person needs to tweak it to their ain personal taste but it is a bang-up recipe!!
06/10/2014
Tried this recipe on Sunday and we really did enjoy it. In that location seemed to be as well many ingredients but well worth the time it took. I used beef chunks considering that is what I was able to find. This eliminated the need to break up the beef at the stop. This was my first time cooking or eating babe Bok Choy, we thought information technology was tasty, just think I will add fresh spinach next fourth dimension. We prefer our food spicy so I doubled the carmine curry paste so added a couple of dashes of cayenne pepper. The flavors meld together nicely. Will brand again. it was spicy.
12/17/2018
Okay, smell when cooking wasn't great but the dish was tasty. Practiced only non great. Red curry can exist a chip overwhelming.
02/12/2020
This was a delicious pot roast culling. There was enough picante from the pepper to give information technology a kick, only non so much the flavors were lost. I used an elk roast so at that place was admittedly no fatty to skim and the flavor was great. I did add one jalepeño chili diced up too every bit pea pods, sliced scarlet bell pepper and diced zucchini toward the end of cooking. I like to sneak more than veggies in whenever I can. My potatoes took longer than 12 minutes, but I might have made to big of chunks. Next time, and there will be a next time, I will increment the cherry-red curry paste and ginger.
08/30/2019
I made it exactly & information technology was delicious. Next time I'll cook the potatoes a little while outside the crockpot. They came out very hard. That was after an hour.
06/25/2016
Admittedly I used this recipe equally more of a suggestion. The large changes were that I used a pork sirloin instead of Chuck. Also, less fatty means less skimming fatty off the superlative. I cubed it before hand because arguably I'm lazy. Added corn, a little more blood-red Chilli paste, and Napa cabbage instead of bok choy because in the northwest information technology'due south in flavour. Also, be sure to put the potatoes in a little earlier, you'll be glad yous did.
03/xiii/2016
I'm not a roast lover, but this recipe changed my heed about them. I cook a lot of Thai and Indian foods and this recipe is definitely beingness added to the list of favorites. It turned out more like a stew. Love information technology and volition make it once again!
09/16/2015
Very tasty and we will go far once again. Only adjustments I made was to add together a dozen dried Japones peppers while information technology was cooking to boot upwardly the estrus some, and substituted 1/2 cup beer and one i/two cup chicken goop.
02/21/2015
Loved it!! This is going to be 1 of my favourite slow cooker recipes. I but want to figure out how to get more of the fat out before the final warmup.
03/25/2019
Uncomplicated recipe with all sorts of good flavors that sense of taste similar you labored all 24-hour interval making.
02/08/2022
This recipe was delicious. I followed recipe exactly with the exception of omitting the potatoes and served over Basmati rice for the sake of expediency. Everyone loved it. Winner!
08/27/2019
I browned the meat and fabricated the broth (added about Tbsp and a half of curry paste) without the coconut milk according to the directions just so added both to the instant pot. Cooked in high pressure level 20 min. /Lb. (50 min). Boring release 10 min. Meanwhile I partially cooked the potatoes and chopped the bok choy. When it was done, I removed the meat from the pan and shredded it. Turned the instant pot on saute, added the cornstarch and let the broth thicken. Added almost a Tbsp of peanut butter. Added meat and potatoes dorsum to the pot. Cook about 5 min, add bok choy cook another 5 min or so. Turn off saute and stir in coconut milk. I didn't want to boil the milk. We decided to serve this on rice because the broth was sooo delicious and we didn't have bread or naan. Topped with cilantro. I might try this aforementioned recipe with chicken. My husband and I both loved it! He said is was 'devine!!'
01/12/2022
This is a fusion of Thai and Pot Roast and every bit such I think it is a wonderful dish.
07/25/2016
Very flavorful recipe, and piece of cake to follow. I halved the recipe since I only needed to feed two people. Nosotros enjoyed the dish fresh last dark and will be eating the second one-half tonight over jasmine rice. I didn't have fresh ginger, and so I used Gourmet Garden brand ginger paste. I had to cook the tiny potatoes (each cut in half) on high for xxx+ minutes earlier they were soft enough to consume, rather than the 12 minutes outlined in the recipe. It may vary for others. Just poke them with a fork to make certain they're softened to your liking before serving.
07/25/2018
I didn't follow the instructions for the pre-cooking. I put it all in a pot and came back vii hours later. This was a delicious blend of flavors but the lime a tad also much, which also lowered the sweet. I did accept a fresh lime and it burst with juice, and then maybe more than than expected. It does offset the coconut. Very dainty combination.
07/30/2014
I made this with a pork shank since information technology was on sale, it was succulent! My boyfriend said it was the best matter I've always made! lol
12/xiv/2017
Didn't add the potatoes (forgot to buy them). Great flavor.
11/20/2014
This meal was an awesome mix of diverse palate pleasing flavors. This tops the listing of whatsoever flavorful dishes I've e'er made. I couldn't find Asian fish sauce and then I subbed in Asian oyster sauce. I also could but find bok choy so I used a full size bunch and cut information technology upwards in 1" sections. The only thing I think it would have been even better with a niggling more curry. I used the 1 teaspoon and should have probably used at least two after the fact. Still all in all it came out wonderful and my wife and I enjoyed it. I will make it again and again with more curry of class. Hats off to Chef John!!!
Source: https://www.allrecipes.com/recipe/232359/slow-cooker-red-curry-beef-pot-roast/
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