Another week another Cookbook Sunday :) This is my favoriiiiitttteeeeee curry to make at home and it's so simple! I forgot to show you the rice packaging in this video but you can see it in my latest grocery haul video at 4:45, link is below: https://www.youtube.com/watch?v=akCgSDVeyX0 Hope you enjoyed this recipe, thank you for watching!! Beef Shank Curry 2 beef shanks 1 tsp of each beef base and vegetable base dissolved in enough hot water to cover your shanks 2 cans of lite coconut milk 2 heaping tablespoons of green curry paste Dried chives Cilantro- chopped finely Salt to taste Sear the beef shanks in a super hot pan with a couple of tablespoons of oil (I used canola)until they're brown on each side. Transfer to a slow cooker with the prepared stock in it, cook on low for about 8 hours, at least that's what I did. Switch to high if you have less time. Let the meat cool in the cooking liquid until you're ready to shred it. Meanwhile cook your rice or whatever your choice of grain is for the curry, according to the package instructions. I used brown basmati. In another pot simmer your coconut milk, curry paste and chives. Shred the meat with your hands or use forks if you'd prefer and add it to the coconut milk. Simmer for another 15-20 mins. Serve over rice and finish with a sprinkle of cilantro. --All recipes are mine unless otherwise credited.

• published: 13 Apr 2014
• views: 11