Slow Cooker Lemongrass Beef Curry
Slow Cooker Lemongrass Beef Curry
Prep time: 20 minutes Cook time: 8 hours
Ingredients
- 2 stalks lemongrass smashed with a rolling pin
- 6 kaffir lime leaves washed and smashed with a wooden spoon or your hands
- 1 red chilli large, roughly chopped
- 200 g thai red curry paste
- 1/3 cup fish sauce
- 600 ml canned coconut milk
- 2 tablespoons brown sugar
- 150 g peanuts roasted and finely chopped
- 1.2 kg beef gravy or chuck oyster blade, diced into 4 cm pieces
- 2 cups pumpkin chopped into 4 cm pieces
- 2 cups green beans washed, trimmed & cut into thirds
- brown or white rice to serve
Instructions
- Add the 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 is 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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