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Slow Cooker Indonesian Beef Curry & Homemade Naan

I am cookoo for coconuts. Maybe I come from an island people? My favorite asian dishes include coconut milk, curry, and lime, like Noodles & Company Thai Curry Soup and Tom Kah Gai.

I was excited to find a slow cooker recipe which incorporates all of these flavors.

I served with basmati rice, lime wedges, and plain yogurt. Instead of pitas, I made naan (recipe below). Naan is a “buttery Indian flatbread” made in a clay tandoori oven. This naan is made on the stovetop (vs. oven) which creates a toasty outside. This results in an authentic tasting homemade naan. I made the dough yesterday and refrigerated it overnight. This made for a quick meal prep on a busy day. I cooked the naan in 15 minutes while the rice cooker was doing its work.

Now go “put the lime in the coconut” and don’t forget the curry.

Indonesian Beef Curry (from Family Circle)

(c=cup, T=tablespoon, t=teaspoon. My changes are in italics)
Makes 6 Servings
Prep 15 minutes
Cook 10 minutes
Slow Cook on HIGH for 6 hours or LOW for 8 hours

Ingredients

2 T veggie oil
2 lbs beef chuck, cut into 2-inch chunks
1/2 t salt
1/4 t black pepper
1 large onion, thinly sliced
3/4 lb. small potatoes, about 2″ in diameter, quartered
1/4 lb peeled baby carrots
1 can (13.6 oz.) light coconut milk (I didn’t use light)
2T curry powder (I used red curry powder)
1/2 t turmeric (I added this)
1T reduced-sodium soy sauce (I added +1T for deglazing pan)
1/2 t ground ginger (I used 2t fresh minced ginger)
1/2 t garlic powder (I used one minced, large garlic clove, or 2 small)
1/4 t cayenne pepper (I used 1/4 t red chili Thai paste)
3 large pitas, cut into wedges (I served with naan)
Chopped parsley, low-fat plain yogurt and lime wedges (optional)

Directions

1) Coat slow cooker bowl with nonstick cooking spray.

2) Heat oil in a large nonstick skillet over medium-high heat (I heated the pan until smoking. Be sure to dry beef with paper towels to ensure properly browned meat.) Season beef with 1/4 teaspoon salt and pepper and, in several batches, add to skillet. Saute 3 minutes per side. (I deglazed pan with 1T soy sauce, scraping up browned bits and reserve pan juices.)

3) Transfer beef to slow cooker. Layer in onion, potatoes, and carrots. In a medium-size bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic, and cayenne (& pan juices). Pour over beef and vegetables in slow cooker.

4) Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 teaspoon salt. Reserve over flatbread wedges with parsley, yogurt and lime, if desired.

Naan (Artisan Bread in Five Minutes a Day)

Light Whole Wheat Bread recipe (p. 74) prepared as Naan (p. 173)
(c=cup, T=tablespoon, t=teaspoon)

Ingredients

3 c lukewarm water
1-1/2 T yeast (or 2 packets)
1-1/2 T Kosher salt
1 c whole wheat flour
5-1/2 c all-purpose flour

Mixing and Storing the Dough

1) Mix the yeast and salt with the water in a 5-quart bowl, or a lidded food container.

2) Mix the remaining dry ingredients without kneading, using a spoon. You may need to use wet hands to incorporate the last bits of dough.

3) Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.

4) The dough can be used immediately after the initial rise, through it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.

On Baking Day

One batch of Light Whole Wheat Bread
Oil or Ghee (A clarified butter made from milk, used in Indian cooking. It has a long shelf life – it’s worth it.)

1) Dust the surface of refrigerated dough with flour and cut off a 1/4-pound (peach-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using your hands and a rolling pin, and minimal flour, roll out to a uniform thickness of 1/8-inch throughout and to a diameter of 8-9 inches.

2) Heat a heavy 12-inch cast-iron skillet (I used skillet that wasn’t cast-iron) over high-heat on the stovetop. When water droplets flicked into into a pan skitter across the surface and evaporate quickly the pan is ready. Add the ghee or oil, pouring out excess fat if necessary.

3) Drop the rolled dough round onto the skillet, decrease the heat to medium and cover the skillet to trap the steam and heat.

4) Check for doneness with a spatula at about 3 minutes, or sooner if your smelling overly quick browning. Adjust the heat as needed. Flip the naan when underside is richly browned.

5) Continue cooking another 2-6 minutes, or until the naan feels firm, even at the edges, and the second side is browned.

6) Remove the naan from the pan, brush with butter if the dough was cooked in oil, and serve.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
10 Responses to “Slow Cooker Indonesian Beef Curry & Homemade Naan”
  1. sherri says:

    Well, you certainly are cookoo!

  2. sherri says:

    This is the best naan recipe I’ve made! The texture is authentic!! YUM.

  3. Yay, so glad you like it! Now we need to figure out different naan recipes. Kabuli Naan – (cashews & raisins) & Paneer Kulcha (cheese, spiced onion, and corriander),

  4. Juliette says:

    I loved this receipe but did add some heavy cream to thicken the sauce…;)

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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