This is an awesome slow cooker recipe that offers an easy way into some Asian flavours.
Preheat a large frying pan on medium heat and add the oil and then the short ribs. Lightly brown on both sides and then transfer meat to the slow cooker.
Now in the same frying pan on medium heat add the onion, red pepper, ginger and one or two tablespoons of the coconut milk and sauté until lightly browned.
Now add the coconut milk, tomato paste, curry powder, pineapple, pineapple juice and salt and stir to combine.
Pour the sauce and veggies over the short ribs in the slow cooker and then turn on high. Cook for about 4-6 hours or until the meat is tender enough to cut with a fork. Make sure the meat is completely covered with liquid while cooking.
Serve on top of your favourite cooked whole grain. Our first choices are barley, brown rice or quinoa.
If you like your curry’s strong and a little spicy double the curry powder and add a pinch or two or three of dried chillis.
Lemongrass adds a wonderful flavour. Cut a stalk in half lengthwise and width wise and place in the slow cooker. Make sure to remove and discard when finished cooking.