Eric made this scrumptious creation a few weeks ago, and with the first bite we both knew that we just had to share it. Here it is:
1 can coconut milk
1. Rub the roast all over with curry paste; place meat in crockpot and pour in the can of coconut milk. Cover; cook on high for 5-6 hours, or until the meat is tender.
2. Shred the meat with a fork. Taste the broth; stir in more curry paste as needed. Add any vegetables you like, such as green beans or peppers, and let everything simmer on low until you’re ready to eat. Delicious served over basmati rice.