Today’s recipe was the result of a happy accident.
I came home tired and exhausted from a 10-hour night shift and had a WTF am I making for dinner?!?! moment. Luckily, I had some grass fed brisket, veggies, and Aroy-D yellow curry paste on hand to toss into a slow cooker.
I really like all the Aroy-D curry pastes I’ve tried. Here’s a shot of the Paleo-friendly ingredient list:
I really hoped that something delicious would be awaiting me when I woke up in the evening ‘cause sometimes my desperation dinners don’t pan out…
In this case, the stew turned out really tasty and my hands-on time was only 10 minutes. Woo hoo!
Follow the jump to see how I made it!
Here’s what I assembled to feed 8 people:
- 3.5 lb of grass fed beef brisket, cut in 1.5 inch cubes
- 2 medium sweet potatoes, peeled and cut in large cubes
- 2 small onions, coarsely chopped
- ½ pound baby carrots
- 1 T coconut oil
- 2 T yellow curry paste
- 1 ½ C coconut milk
- 2 T coconut aminos
- 1 T Red Boat fish sauce
- 2 T apple juice
- 16 oz bag of mixed frozen vegetables
- Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
- Kosher salt
- Freshly ground black pepper
Here’s how I made it:
I put the onions, carrots, and sweet potato into the slow cooker and tossed the veggies with some salt and pepper…
… seasoned the brisket cubes with salt and pepper…
…and placed the meat on top of the veggies.
In a small saucepan, I melted the coconut oil over medium heat and stirred in the curry paste. Once the spices were fragrant, I poured in the coconut milk and brought it to a simmer, stirring constantly.
Next, I added the coconut aminos, fish sauce, and apple juice and stirred everything well to combine.
I poured the sauce evenly over the meat…
…covered it with the lid, and set it to cook on low for 9-11 hours.
After I woke up, I checked on the curry and adjusted the seasoning.
(If you are adding frozen vegetables, do so about 30 minutes before the end of the stewing time. Sprinkle on the herbs right before serving.)
The brisket was tender and well-flavored plus the stew had a nice body because the sweet potatoes had melted into the sauce. I’m really happy with the results because the curry was yummy AND super easy to make. Win win!
Note: You can definitely vary the meat in the recipe (e.g. boneless beef short ribs, lamb shoulder, lamb shanks, etc.) and you can toss in a bag of frozen mixed veggies at the end. If you decide to use chicken, use bone-in thighs or drumsticks and cook on low for only 4-6 hours.1