Finding new beef recipes for the slow cooker is often difficult. Most recipes involve pulled beef or beef roast, which while good, can be redundant if done frequently. So I was interested when the April issue of All You magazine had a Coconut-Curry recipe.
The ingredients for this recipe are easy to find, with even my local Kroger having three different brands of coconut milk, including a generic. The prep time is very short and the time in the slow cooker is only 4-5 hours, much shorter than many recipes.
The one substitution I had to make was to the tomatoes. Cherry tomatoes are not available at my grocery store, so I substituted grape tomatoes and cooked them in the slow cooker the last 30 minutes to soften. The most noticeable thing about the recipe is the 1 tsp of cayenne. This recipe is spicy for children. When I served this recipe to my four and two year old for dinner I had to mix in plain Greek yogurt. It was fine for my husband and I, especially the leftovers the next day, which were much milder.
If I was to make this recipe again I would make sure that I had Greek yogurt for my children to mix into their servings. The taste of the dish is nice, just a little spicy for younger palates.
For the recipe go to All You Coconut-Curry Beef.
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