Slow Cooker Thai Yellow Curry with Grass Fed Beef Brisket
This is a great and easy recipe to make when you're stumped on what to cook for dinner!
Servings: 8
Ingredients
- 3.5 pounds 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
- 1/2 pound baby carrots
- 1 tablespoon coconut oil
- 2 tablespoons yellow curry paste
- 1.5 cups coconut milk
- 2 tablespoons coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 tablespoons apple juice
- 16 ounces bag of mixed frozen vegetables
- Handful of chopped mixed herbs like cilantro, basil, and mint
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Toss the onions, carrots, and sweet potato into the slow cooker and toss the veggies with some salt and pepper
- Chop the brisket into 1.5 inch cubes and place in a large bowl. Season the brisket cubes with salt and pepper.
- Place the meat on top of the veggies in the slow cooker.
- In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste. Once the spices are fragrant, pour in the coconut milk and bring to a simmer, stirring constantly.
- Add the coconut aminos, fish sauce, and apple juice in the saucepan and stir well to combine.
- Once everything in the saucepan is incorporated well, pour the sauce evenly over the meat in the slow cooker.
- Cover the slow cooker with the lid and set to cook on low for 9-11 hours.
- Taste and adjust for 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.
Notes
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.
Nutrition
Calories: 482kcal | Carbohydrates: 17g | Protein: 45g | Fiber: 4g | Sugar: 5g