Red curry beef with pineapple and snow peas
1 medium, chopped
Light unsweetened coconut milk
13½ fl oz, (1 can)
Thai curry paste
2 Tbsp, red variety
⅛ tsp, or to taste
Canned chicken broth
Fresh lime juice
Uncooked red potato(es)
1 pound(s), small, scrubbed and halved or quartered
Uncooked trimmed bottom round steak
1½ pound(s), lean, cut into 1-inch chunks
2 cup(s), fresh chunks
¾ pound(s), trimmed
6 sprig(s), chopped
1 item(s), cut in to 6 wedges
- Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
- Whisk together coconut milk, flour, 1 tablespoon of curry paste, and the cayenne in medium bowl until smooth. Add coconut-milk mixture to skillet and cook, whisking constantly, about 2 minutes. Whisk in broth, lime juice, and honey. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, 2 minutes.
- Place potatoes and beef in 5- or 6-quart slow cooker; add coconut-milk mixture. Cover and cook until beef is fork-tender, 4–5 hours on High or 8–9 hours on Low. Stir in pineapple, snow peas, remaining 1 tablespoon curry paste, and the salt. Cover and cook on High until snow peas are crisp-tender, about 5 minutes. Ladle stew evenly into 6 bowls and sprinkle with cilantro. Serve with lime wedges.
- Per serving: 1 1/2 cups