Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket
Ingredients
The main ingredients
-
3.5
lb
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
lb
baby carrots
-
16
oz
mixed frozen vegetables
The sauce
-
1
tbsp
coconut oil
-
2
tbsp
yellow curry paste
-
1 ½
C
coconut milk
-
2
tbsp
coconut aminos
-
1
tbsp
Red Boat fish sauce
-
2
tbsp
apple juice
Seasoning
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
handful
chopped mixed herbs (cilantro, basil, mint) (optional)
Instructions
- Place the onions, carrots, and sweet potatoes in the slow cooker and season with salt and pepper.
- Cut the brisket into 1.5 inch cubes, season with salt and pepper, and place on top of the veggies.
- In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste until fragrant.
- Pour in the coconut milk and bring to a simmer, stirring constantly.
- Add the coconut aminos, fish sauce, and apple juice to the saucepan and combine well.
- Pour the sauce evenly over the meat in the slow cooker.
- Cover and cook on low for 9-11 hours.
- Taste and adjust seasoning before serving, adding frozen vegetables 30 minutes before the end of cooking and herbs right before serving.
Nutrition Facts (estimated)
Servings
8
Calories
482
Total fat
30g
Total carbohydrates
17g
Total protein
45g
Sodium
500mg
Cholesterol
100mg
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