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
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.
|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|
|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|
|salt and pepper, to taste|
You will need: a slow cooker.
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.