One Pan Peanut Beef Curry Food

ONE-PAN PEANUT-BEEF CURRY

Steps:

• Heat 1 tsp. oil in large skillet on medium-high heat. Add meat and 1 Tbsp. (3 tsp.) curry powder; cook 3 to 5 min. or until meat is done, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil to skillet along with the onions, garlic and ginger; cook and stir 3 min. or until onions are crisp-tender. Sprinkle with remaining curry powder.
• Add sour cream, water, peanut butter and chili-garlic sauce to ingredients in skillet along with the meat; cook and stir 1 min. or until sauce is well blended and heated through. Remove from heat. Sprinkle with nuts.
• Serve with lime wedges.

SLOW COOKER MUSSAMAN CURRY

Steps:

• Place the potatoes and onion in a slow cooker.
• Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
• Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
• Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.