Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket – Nom Nom Paleo
●3.5 lb of grass fed beef brisket, cut in 1.5 inch cubes
●2 medium sweet potatoes, peeled and cut in large cubes
●2 small onions, coarsely chopped
●1/2 pound baby carrots
●1 T coconut oil
●2 T yellow curry paste
●1 1/2 C coconut milk
●2 T coconut aminos
●1 T Red Boat fish sauce
●2 T apple juice
●Freshly ground black pepper
1.Put the onions, carrots, and sweet potato into a slow cooker and toss the veggies with some salt and pepper.
2.Season the brisket cubes with salt and pepper and place the meat on top of the veggies.
3.In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste. Once the spices are fragrant, pour in the coconut milk and bring it to a simmer, stirring constantly. Next add the coconut aminos, fish sauce, and apple juice and stir everything well to combine.
4.Pour the sauce evenly over the meat, cover it with the lid, and set it to cook on low for 9-11 hours.
5.Season to taste and serve.
Note: You can substitute the brisket for a different type of meat (e.g. boneless beef short ribs, lamb shoulder, lamb shanks, etc.) if you’d like. And you can also toss in a bag of frozen mixed veggies at the end.
If you decide to use chicken, use bone-in thighs or drumsticks and cook on low for 4-6 hours instead.