1. PREPARATION-. 2. Remove the seeds from the hot chili pepper and cut into small pieces, set aside. 3. Scrap off the skin from the carrot, cut into rounds, set aside. 4. Chop up the basil leaves, set aside. 5. Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside. 6. Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside. 7. . 8. COOKING INSTRUCTIONS-. 9. Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two. 10. Add the meat and braise on all sides. 11. Then add the coconut milk, lower heat and simmer for a few minutes. 12. Next add the meat and coconut milk to a Slow Cooker. 13. Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on. 14. Now set the Slow Cooker to cook for 3 hours on the high temperature setting. 15. Half way through the cooking time, add the carrots. 16. At about 2 hours add the carrot and a quick stir. 17. At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on. 18. When finished stir in Bijol seasoning for color, if desired. 19. Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy! 20. . 21. NOTES-. 22. This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so… depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal. ---------------------------------------------------------------------------
Nutrition
Ingredients
