Slow Cooker Thai Basil Beef
This super simple slow cooker curry from Nathan Anthony, aka Bored of Lunch, is packed with aromatic Thai flavours.
From the book
Bored of Lunch: The Healthy Slow Cooker Book
80 easy, healthy slow cooker recipes.
Calorie-counted recipes to assist with diet programmes.
From pastas to curries, fakeaways and family favourites.
Introduction
I adore this recipe, which was inspired by the local Thai takeaway we had growing up. The smell alone transports me back to my childhood so it holds such sentimental value. That’s the beauty of food – it can trigger wonderful memories. The flavour here is sensational, like a very rich satay. It’s got to be one of my all-time favourite fakeaways.
Ingredients
| 500g | beef steaks, thinly sliced |
| 5 | garlic cloves, crushed |
| 1 tsp | chilli flakes |
| 1 tsp | ancho chilli flakes |
| 1 tbsp | dried basil or Thai holy basil paste |
| 1 tbsp | Thai fish sauce |
| 1 tbsp | sugar |
| 3 tbsp | soy sauce |
| 2 tbsp | orange juice |
| 1 heaped tbsp | cornflour, mixed to a paste with 1 tbsp water |
| 3 tbsp honey | |
| 1 | red pepper, sliced |
| Handful of | mushrooms, halved |
| 250ml | chicken stock |
| salt and pepper, to taste |
Essential kit
You will need: a slow cooker.
Method
Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 2½–3 hours or low for 5 hours. If you would like the sauce to be thicker, stir in another teaspoon of cornflour mixed to a paste with a little water.
324 calories per serving.
I serve this dish with boiled rice, or chips cooked in my air fryer. Adding 200g of rice will add 260 calories.
