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.
Serves 4
Prep time: 20 mins
Cook time: 4 hours (oven), 8 hours (slow cooker)
Ingredients:
1.2 kg beef, largely diced
2 large red chillies, roughly chopped
6 kaffir lime leaves, smashed with a wooden spoon
2 lemongrass stalks, smashed with a rolling pin
100-gram jar of good quality red curry paste
1/3 cup fish sauce
900ml coconut milk
2 tablespoons brown sugar
100 grams chopped peanuts
2 cups chopped pumpkin pieces
2 cups of chopped green beans (frozen are fine)
Brown rice to serve
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.