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Mild Pineapple-beef Curry
2/3 cup shredded coconut
1 1/4 cups boiling water
2 tablespoons canola oil
1 1/2 pounds flank steak -- cut into 1/2" cubes
1/4 cup all-purpose flour
1 tablespoon curry powder
1 can pineapple chunks - (8 oz)
1 small green pepper -- seeded, chopped
3 tablespoons mango chutney
1 tablespoon red currant jelly
1 beef bouillon cube
1/2 teaspoon salt
Soak coconut in water for 1 hour. Strain, reserving liquid.
Brown meat in oil. Stir in flour and curry and cook gently for 6 minutes. Add coconut water and pineapple with juice. Stir in remaining ingredients, bring to a boil. Stir until thickened.
Turn into slow cooker and cook on HIGH for 30 minutes then turn to LOW and cook for a further 5 hours.
Check seasoning and serve over rice.
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