1. In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat. 2. In a large nonstick skillet, heat oil over medium-high heat. 3. Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes. 4. In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly. 5. If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots. 6. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling. 7. In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy. 8. To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
