Lemongrass Beef Curry
Lemongrass Beef Curry
This was our BEST SELLER when we did our take home meals. Everybody LOVED it and we have decided to give the recipe to you so you can enjoy making this AMAZING curry at home. It’s one of the easiest recipes to make – it’s gluten free and dairy free as well. Literally throw it all into a pot or slow cooker and that’s it! You don’t even have to brown off the beef – winner!Prep time: 20 mins Cook time: 4 hours (oven), 8 hours (slow cooker)
Ingredients
- 1.2 kg beef chuck steak or oyster blade or brisket, largely diced
- 2 red chillies large, roughly chopped
- 6 kaffir lime leaves, smashed with a wooden spoon
- 2 stalks lemongrass smashed with a rolling pin
- 100 g red curry paste jar of good quality
- 1/3 cup fish sauce
- 600 ml coconut milk
- 2 tablespoons brown sugar
- 100 g peanut chopped
- 3 cups green beans chopped, frozen are fine
- brown rice to serve
Instructions
Method:
- Preheat oven to 160 degrees or set slow cooker to high.
- Throw all ingredients (except the beans and the rice) into an oven proof casserole pot or slow cooker. Cover with the lid.
- Cook in the oven for 3 hours with the lid on or slow cooker for 6 hours. Remove the lid and cook for another hour in the oven, 2 hours for slow cooker. The meat should be falling apart, so cook slightly longer if needed. Add the frozen beans or fresh beans 15 mins before finishing.
- TIP: you can add any veggies you like to this.
- Pumpkin pieces work well too – but take longer to cook so add in when you remove the lid.
Notes
you can add any veggies you like to this.
Pumpkin pieces work well too – but take longer to cook so add in when you remove the lid.
Nutrition
Calories: 1150kcalCarbohydrates: 27gProtein: 73gFat: 88gSaturated Fat: 49gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gCholesterol: 183mgSodium: 1707mgPotassium: 1670mgFiber: 6gSugar: 12gVitamin A: 4769IUVitamin C: 46mgCalcium: 160mgIron: 13mg
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