bigmig

Ingredients:
- 600g beef (I like rump), diced
- 1 onion, finely diced
- 1 tbsp dark soy sauce
- 3 tbsp tomato purée
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 garlic cloves, grated
- 1 tbsp nut oil (I like sesame oil)
- 2 tbsp peanut butter
- 2 dried curry leaves
- juice of 1 lime
- 1 tbsp fish sauce
- 1 tbsp chopped fresh Thai basil
- ½ tsp grated nutmeg
- 300g basmati rice
- 400ml tin of reduced-fat
- coconut milk for the rice
To serve
flatbreads
red chilli, finely sliced
1. Add everything to the slow cooker, except the rice, coconut milk, flatbreads and chilli, stir and cook on high for 4 hours or low for 7–8 hours. For a creamy result stir in coconut milk for the last 30 minutes
2. Serve the beef with the coconut rice and flatbreads, garnished with the sliced chilli.

Internal Temperature Guide:
Rare: 125-130 f
Medium Rare: 130-135 f
Medium: 140-145 f
Well done: 155+ f (if you’re cooking to this degree of doneness, you really don’t need to reverse sear in the first place!)