Slow cooked Japanese curry

Ingredients

• 2x S&B Golden Curry Japanese curry mix
• 3tbsp of olive oil
• 1kg chuck steak (from butcher of course!)
• 8 large potatoes cut into different sizes
• 2 large carrots
• ~1L of water
• Parsley
• 1 can of coconut cream

Method

1. Brown the chuck steak in a pan with the olive oil
2. Chop the potatoes and carrots into preferred sizes (I chose to cut them into different sizes - some smaller some larger).
3. In a slow cooker, place the beef, add the 1 golden curry mix and place each block evenly, add the potatoes and carrots, then add the second curry mix evenly on top of the carrots and potatoes. Then cover with water - nearly to the top of the ingredients.
4. Slow cook on high for 2 hours, stirring occasionally then add the coconut cream and set on low temperature for 6-8 hours stirring occasionally. Note: can place on low temperature for an entire day while at work too!
5. Wallah! Serve with rice and season with parsley! Only about 20-30 minutes of prep time!

Product used in recipe

• S&B - S&B GOLDEN CURRY MILD 92G