Friends and family have been asking which recipes from my cookbook they should make first. I think I will work on a top 10 list to share with you all next week. For now, I thought I would share one of my favorites.
We love to use the slow cooker all year round. Like many of you, we are a super busy family – we both work full time, have hobbies, write blogs, and have an adorable little to take care of. The slow cooker is our biggest ally in the kitchen. We use it multiple times a week to make large batches of paleo meals. After a long day at work, reheating a left over homemade meal is the best! I’ve found that some recipes give to gorgeous sunny days like this one, better than others.
Although, this dish works great on a chilly winter eve, the lemongrass lightens the flavor making it a great option for a meal in the spring too (not that it is quite spring yet)!
2 lbs beef cut into slices 1/8 – 1/4 -inch thick
2 cups coconut milk (I use homemade, but packaged is fine too)
3 tbsp Thai red curry paste (I use this one)
3 kaffir lime leaves
2 small Asian eggplants, cut into slices
2 tbsp fresh ginger
3 cloves garlic, crushed
1 stalk lemongrass, finely sliced
1 tsp coriander
1 tsp cumin
2 tsp chili powder
Salt and pepper just before serving
- Brown the beef in coconut oil in a heavy-bottomed pan over medium-high heat for 6 minutes.
- Place meat in slow cooker.
- Add the rest of ingredients.
- Cook on low for 6-8 hours.
- Add salt and pepper to taste, then serve.
Have you made any meals from The Paleo Slow Cooker yet? If so, which have been your favorites?
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