A Thai Lo-Co Crock-Pot Winner

Before today’s blizzard that thankfully didn’t hit where we live in CT (strange to be thankful for 6″ of snow and counting), the weather last Saturday was atrocious. I had decided to try a new crock-pot recipe so we would be treated all day to the enticing aroma of curry while stuck inside catching up on a long list of household chores.

And it both looked and tasted delicious. Which is a big thing, because my easy-going husband usually does not enjoy crock-pot casseroles.  A huge shame given the easiness of crock-pot cooking, but there you go.

But this one was a hit. On the plus side, it was relatively easy and quite flavorful. On the down side, it uses beef.  I may try again with chicken but had decided a little beef on a cold, miserable day seemed a fine plan.  And while it does have more cholesterol than I usually go for (50 mg/serving) that really isn’t too bad.

Thai Red Curry CrockPotThe recipe was from Cooking Light – my go-to for new, healthy recipes – and it was in an article entitled, 100+ Slow-Cooker Favorites. Truth be told, I wasn’t sure we’d like it as I’ve tried a few I didn’t love from recipes in this trove, but gave it a go and was glad I did. My plate of Thai Red Curry Beef didn’t look as pretty as the picture on the recipe, but hey, I’m no food photographer. What I can tell you is that it was quite tasty.

If you like curry, give this a try. Before you do, be sure to read the recipe and ALSO read the reviews so you can adjust to your taste, especially vis-a-vis spiciness.  A few things I’d suggest if you give it a go:

  • I used one whole jalapeño with seeds because we like very spicy – and it was very, very spicy.  When I make again, I’ll use only half the seeds …
  • Based on the reviews which said the sauce was thin, I debated dusting the beef with cornstarch before browning it as some suggested.  But that seemed hard. So instead I made a cornstarch and cold water ‘slurry’ (same as if making gravy) and spooned that in after the spinach. Easy and effective.
  • They don’t say to use cubed stew meat – but that’s what the picture looked like so that’s what I did. Buy or cut the meat ahead of time, even though that’s not in the recipe.
  • I did dice some carrots as you’ll see in my photo above (but not in the recipe photo) and that worked well. I cut 4 carrots into relatively big bites and added them when the crock pot had about 1 hour left.  They were great – not mushy; cooked just through.
  • I wish I’d added mushrooms.  Will do next time.
  • I bought freshly diced onion from Trader Joe’s to save time and highly recommend that. Probably would NOT use frozen diced onions as they’d release too much water to a broth that some considered watery.

For today’s blizzard-that-wasn’t I bought some fresh arctic char which I enjoyed last night with several glasses of wine… See recipe for Baked Arctic Char on my recipes page. So easy, healthy and delicious.

For tonight, we’re having chicken breast with bok choy and quinoa. I wish instead I’d bought a whole chicken to roast: my friend Michaela (a talented author who prefers writing to cooking) raves about this whole roast chicken recipe, which I keep meaning to try. She just emailed me to say, “You should try. It is fabulous and I’m an indifferent cook at best! But the bird is completely juicy and the skin crunchy.”  OK, the skin is a lo-co no no, but still – I bet it’s great. And with a name like How To Make The Best Roast Chicken Of All Time – and with video instruction on how to truss a chicken – how could you go wrong?

I’ll let you know about the whole roast chicken – but if you like curry and are of a crock-pot mindset, give Thai Red Curry Beef a shot.

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