Lemongrass Beef Curry
Lemongrass Beef Curry
BRRRRRRR, it’s freezing!!!Make sure you give this absolutely deliciously, amazing curry a go.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!!!!!Leave out the chilli to make it kid friendly.Use any beef cut which is good for slow cooking (eg. Oyster blade , chuck steak, brisket).Have your butcher cut it into big pieces or do it yourself.Prep time: 20 minsCook time: 4 hours (oven), 8 hours (slow cooker)
Ingredients
- 1.2 kg beef 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
- 900 ml coconut milk
- 2 tablespoons brown sugar
- 100 g peanut chopped
- 2 cups pumpkin pieces, chopped
- 2 cups green beans chopped, frozen are fine
- brown rice to serve
Instructions
Method:
- Preheat the oven to 160 degrees
- Throw all ingredients (except the beans, pumpkin and rice) into an oven-proof casserole pot. Cover with the lid.
- Cook in the oven for 3 hours with the lid on. Remove the lid, add the pumpkin pieces and cook for another hour. If the liquid is evaporating too much, add a little more coconut milk. The meat should be falling apart, so cook slightly longer if needed. Add the frozen beans or fresh beans 15 mins before finishing.
- Remove the lemongrass stalks from the curry. Serve on rice. Enjoy!!!
- This recipe can also be done in a slow cooker – just allow more time.
Nutrition
Calories: 1435kcalCarbohydrates: 30gProtein: 66gFat: 120gSaturated Fat: 66gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 4gCholesterol: 213mgSodium: 1761mgPotassium: 1972mgFiber: 5gSugar: 13gVitamin A: 9472IUVitamin C: 49mgCalcium: 208mgIron: 17mg
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