INGREDIENTS Serves 8 ( I used 4 and froze 4 )
8 beef medallion steaks ( If freezing, make sure the meat hasn't been previously frozen.)
2 tsp coconut oil
2 tbsp tamarind sauce
3 heaped tbsp thai curry paste
1 tbsp honey
100 ml water
2 tbsp coconut cream
Briefly cook the steaks on a high heat in the coconut oil to "seal" them on each side. Mix together the curry paste, tamarind sauce, honey and water and rub over the steaks. Put the steaks,paste and coconut cream into the slow cooker. Give the liquid a bit of a stir round and add a couple of pinches of salt. Cook on high for 4 hours. Half an hour before the end of cooking, mix a couple of teaspoons of cornflour with a little water to make a paste and add it to the slow cooker and stir a bit. This will thicken the sauce. Also add a handful of chopped fresh coriander.
I served with rice mixed with fresh chopped coriander,and salad.
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