Tuesday, October 26, 2010

5-Ingredient Green Curry Pot Roast

Mmmm beef. It just really hits the spot the way that nothing else quite can, y'know? This is my lazy woman's pot roast - a bit Southeast-Asian-reminiscent with its is-it-getting-hotter-in-here-or-is-that-just-me?, yet still hearkening to my paternal grandmother's way with a roast.

And: I'm pretty sure that I'm commiting an "Asian Fusion" gaffe here or something by combining green curry and Japanese condiments, but this is really tasty served with a bit of wasabi paste.

5-Ingredient Green Curry Pot Roast
Serves 4-5

1 pot roast - at least 2.5 lb.
2 tablespoons bacon grease (or cooking oil of choice)
1/8 c. tamari (wheat-free soy sauce)
1.5 tablespoons (or to taste) green curry paste*
1-2 c. water

*Note that I use Thai Kitchen brand, which others rate as being weak in terms of heat and flavor for a green curry paste...so...less may do it if you are using a different brand! Thai Kitchen's curry paste contains: Green Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Pepper, Coriander, Cumin, Kaffir Lime.

Melt bacon grease in a pan at high heat. Sear pot roast on all sides, then place in deep pot (or crock pot). Add tamari, green curry paste, and water. Cook on low for at least 6 hours, until meat is tender and easily pulls away with a fork.

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