SLOW COOKER LEMONGRASS BEEF CURRY
Serves 4
Prep time: 20 minutes
Cook time: 8 hours
Ingredients:
1.2kg chuck, oyster blade or gravy beef, largely diced (4cm)
1 large red chillies, roughly chopped
6 kaffir lime leaves, washed and smashed with a wooden spoon or your hands
2 lemongrass stalks, smashed with a rolling pin
200g (approx.) of Thai red curry paste
1/3 cup fish sauce
1.5 cans (600ml) coconut milk
2 tablespoons brown sugar
150g peanuts, roasted and finely chopped
2 cups pumpkin pieces, chopped into 4cm chunks
2 cups green beans, washed, trimmed & cut into thirds
Serve on white or brown rice.
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.
Tip: 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.
