Slow Cooker Madras Beef Curry

Ingredients:

2.5 lb Chuck Roast
6 Tbsp coconut milk powder
2 cups water
3 Tbsp Red Curry Paste see photo
5 cardamom pods, cracked see photo
2 Tbsp Thai fish sauce see photo
1 Tbsp dried onion flakes
2 Tbsp dried thai chilis (or fresh red chilis)
1 Tbsp granulated sugar substitute
1 Tbsp ground cumin
1 Tbsp ground coriander
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 Tbsp ground ginger

To Serve:
2 Tbsp coconut milk powder
1 Tbsp red curry paste
2 Tbsp granulated sugar substitute
1/4 tsp xanthan gum (optional)
1/4 cup cashews, roughly chopped
1/4 cup fresh cilantro, chopped

Directions:

Place the raw beef in a large slow cooker. Add the 6 Tbsp coconut milk, water, 3 Tbsp red curry paste, fish sauce, cardamom pods, onion flakes, chilis, 1 Tbsp sweetener, cumin, coriander, cloves, nutmeg, and ginger.

Cover and cook on high for about 5 hours (or low for 8).

Just before serving, scoop out the meat to another dish. Then whisk into the sauce the 2 Tbsp coconut milk powder, 1 Tbsp curry paste, 2 Tbsp sweetener, and 1/4 tsp xanthan gum (if using).

Break the meat into pieces and stir into the sauce, along with the chopped cashews. Garnish with chopped cilantro before serving.

Servings: 8

Nutritional Information: Calories: 351, Fat: 22g, Carbohydrates: 5g, Fiber: 0g, Protein: 26g