Recipe by Chef John
"When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side."
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1 (2 1/2 pound)
boneless beef chuck roast
salt and ground black pepper to taste
red curry paste, or to taste
1 (14 ounce) can
1 (10 ounce) can
diced tomatoes and green chiles
Asian fish sauce, or to taste
1 (3 inch) piece
fresh ginger root, peeled and sliced
1 1/2 pounds
small potatoes, halved
4 small heads
baby bok choy, sliced in 2-inch sections, green leaves intact
1 1/2 teaspoons
chopped roasted peanuts, or to taste
chopped fresh cilantro, or to taste
Very flavorful! My son who ate a lot of Thai food loved it. I followed the recipe exactly as written. Maybe it's my slow cooker, but "cooking the potatoes in the slow cooker for about 12 minutes" was definitely not enough. Next time, I will cook it for at least an hour, or put it in a stock pot and cook it on the cooktop on a higher temperature. Can't wait to do it again!
This recipe is great and very versatile. I've been making a version of this for years, only I use beef cut into stew-sized chunks. Also, I add some peanut butter to taste towards the end. There are many "authentic" Thai variations on red curry, including Panang beef curry. The Panang uses Panang curry paste (Frequently available right next to the tubs or cans of red curry) and peanut butter is part of that curry. Mussuman curry is another variant and it uses potatoes. While Thai beef curries typically don't stew the meat (usually sliced thin and added towards the end) my favorite Thai restaurant from about 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 red curry pastes: Red, Panang, or Mussuman, and change up the additions to suit your tastes and you can dial this recipe in to suit your exact tastes. Keep in mind that the pre-made curry pastes of any color are concentrated and typically very hot, so plan accordingly. Also, serving this with steamed jasmine rice and making a little extra sauce can really stretch this meal. One last thing, the fish sauce by itself smells and tastes terrible. But it adds a required (and wonderful) flavor to Thai curries and it mellows significantly when cooked. Just don't over do it.
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 one of those snobs, probably from having gone to one too many really 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 flavor from the Thai curry coconut milk soup staples could translate to other dishes. Here is a well executed example by Chef John on how that happens, taking a dish as American as pot roast in a slow cooker and spicing it up with the all essential red curry and coconut milk ingredients signature to Thai.
My only changes were to use the more nutritious protein based chickpeas (dry stock) that I added at the start of the slow cook instead of carbs like potatoes. As personal preference and higher tolerance I also tripled the amount of curry and used gluten free quinoa flour instead of cornstarch. I'm very pleased with how delicious it turned out. I'll be returning to this recipe again in the future. Thanks John, I'm very happy about being able to have this in my repertoire.
This was so good. It was like a regular beef roast stew but with a mildly exotic spin. I used a lot of curry paste and it didn't even begin to strike me as hot.
The family I cook for are from India. I make this exactly as is except I use bones less skinless chicken breast. This is what they request when family and friends are invited. I personally love the beef but the chicken is great too. This is my favorite receipt of 2013.
We enjoyed this, although I made a few changes. I realized I didn't have Rotel at the last minute so I diced two 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 amount of peanut butter to the sauce mixture. Turned out quite well, served with rice.
I really enjoyed this dish. I followed the directions the first time I made it but it was a bit too spicy for my tastes. I used twice the coconut milk for the second night's leftovers and it was perfect.
I had to cook the potatoes for two hours, not 12 minutes.
This was so fantastic!!! I made a few changes WHICH I SHOULDN'T HAVE. Instead of using corn starch, I transferred the broth to a dutch oven and reduced it. I couldn't taste enough of the coconut milk...I love coconut milk, so I added another can of coconut milk. Yes I could now taste the coconut milk, but little else. I added more red curry paste, cayenne pepper...if I'd left it alone (I tasted it 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 it as instructed. I served it over rice so if it were soupier it would have been better. My husband doesn't appreciate the wonderful flavor of bok choy so it was nixed too. I will make this again following the recipe to the letter...minus the bok choy of course. Thanks Chef John for yet another fantastic recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Red Curry Beef Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 353
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