Thai Red Curry Beef

Ingredients

2.3lb beef top round roast
3 tablespoons coconut butter (coconut manna) (I measured as 50gram to be more accurate)
1 cup hot water
6oz carrot (cut into small pieces)
8oz chayote (grated)
1 tablespoon Aroy-D Red Thai Curry Paste
1/2 teaspoon salt
1 tablespoon Red Boat Fish Sauce
1 tablespoon sweetener of your choice (I used Eryhtritol or you can use some sweet potatoes to balance the salty/spicy flavor.)

Step 1
Cut the beef into cubes and place in a slow cooker
Step 2
Add in the vegetables that you are using (carrots and chayote) along with onions into the slow cooker
Step 3
Mix hot water with 50 gram (about 3 Tablespoons) Aroy-D Red Curry Paste, fish sauce, salt and stir until everything is combined.
Step 4
Pour in the mixture to the slow cooker.
Step 5
Cover and cook with low heat for 4.5 hours
Step 6
When it's done, take out the beef and the veggies on a dish.
Step 7
This step is optional, but I dislike having watery curry broth so I pour the liquid to a pan and heat on high heat on the stove to reduce it a bit. It takes about 8-10 minutes, depending how thick you want the gravy to be. You could try to adjust the taste while doing this too.
Step 8
When the sauce has been reduced to your liking, pour it back to the dish. Now you could enjoy your homemade Thai red curry beef!