Slow Cooker Lemongrass Beef Curry
Slow Cooker Lemongrass Beef Curry
Prep time: 20 minutes Cook time: 8 hours
Ingredients
- 1.2 kg beef gravy, or chuck oyster blade, largely diced (4cm)
- 1 red chillies large, roughly chopped
- 6 kaffir lime leaves, washed and smashed with a wooden spoon or your hands
- 2 stalks lemongrass smashed with a rolling pin
- 200 g red curry paste thai, approx
- 1/3 cup fish sauce
- 1.5 canned coconut milk 600 ml
- 2 tablespoons brown sugar
- 150 g peanut roasted and finely chopped
- 2 cups pumpkin pieces chopped into 4cm chunks
- 2 cups green beans washed, trimmed & cut into thirds
Serve on :
- brown rice or white rice
Instructions
Method:
- To the slow cooker add: lemongrass, lime leaves, chilli, red curry paste, fish sauce, coconut milk, brown sugar and peanuts to the slow cooker (at least 5-litre capacity) and stir well. Add the beef and mix into the sauce.
- Set the slow cooker to high, cover with the lid and cook for 4–5 hours. Remove the lid, add the pumpkin and stir to immerse it in the liquid. Cover and continue to cook for 3 1/2 hours. Remove the lid, add the green beans, cover and cook for 20–30 minutes until the beef is soft and breaks up easily. Remove the lemongrass and lime leaves and serve the curry on a bed of rice.
Notes
If using frozen beans, these can be added right at the end once the curry has finished cooking, but still hot. This will be enough to fully cook and heat them.
Nutrition
Calories: 1452kcalCarbohydrates: 36gProtein: 68gFat: 118gSaturated Fat: 59gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gTrans Fat: 4gCholesterol: 213mgSodium: 1757mgPotassium: 1951mgFiber: 11gSugar: 19gVitamin A: 13302IUVitamin C: 37mgCalcium: 240mgIron: 13mg
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