This was a very simple and easy meal to make. It was great to make on a busy night because I put the meat in the crock-pot in the morning and it was ready when I got home from work. The meat was so tender and it just fell apart when touched with a fork. The only drawback about this meal was that it was a little bland and I was expecting it to have more flavor. I did use the 3 tbsp of red curry paste like the recipe called for, but I think next time I will add some cayenne pepepr, mince garlic, and curry powder. It was still a great meal and one I will make again.
I served the beef curry over cauli-rice. There is nothing wrong with white or brown rice if your body handles and easily digests it, but it is too high in carbohydrates for me. My body swells up and it upsets my belly. I prefer to make cauli-rice instead (low cab), but I still make white rice in the rice cooker for my husband. He is not a fan of cauliflower or “white broccoli” as he calls it.
Cauli-rice is so easy to make. All you have to do is cut up a head of broccoli and place it in your large food processor. Once you have cut it up, then transfer to a skillet with 1-2 tablespoons of oil (olive or coconut) and cook for about 10 minutes on a medium heat. I usually add sea salt to taste. Tonight, I had some extra green onions I needed to use soon so I added three of them to the “rice.” The onions gave it nice flavor and added some color. The cauli-rice was perfect with the Beef Curry served on top. One head of cauliflower makes approximately 4 servings.