Lemongrass Beef Curry
This was our best seller when we did our take home meals. Everybody LOVED it and we have decided to share the recipe so you can enjoy making this amazing curry at home. It’s one of the easiest recipes – it’s gluten free and dairy free as well. 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!Prep time: 20 minutes Cook time: 4 hours (oven), 8 hours (slow cooker)
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Ingredients
- 1.2 kg beef chuck steak or oyster blade or brisket, diced into large pieces
- 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 good quality jar
- 1/3 cup fish sauce
- 600 ml canned coconut milk
- 2 tablespoons brown sugar
- 100 g peanuts chopped
- 3 cups green beans chopped (frozen are fine)
- cooked brown rice to serve
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced) or set your slow cooker to high.
- Throw all the ingredients (except the green beans and rice) into an ovenproof casserole pot or your slow cooker. Cover with the lid.1.2 kg beef chuck steak, 2 red chillies, 6 kaffir lime leaves, 2 stalks lemongrass, 100 g red curry paste, 1/3 cup fish sauce, 600 ml canned coconut milk, 2 tablespoons brown sugar, 100 g peanuts
- Cook in the oven for 3 hours or slow cooker for 6 hours. Remove the lid and cook for another 1 hour in the oven or 2 hours in the slow cooker. The meat should be falling apart, so cook for slightly longer if needed. Add the beans 15 minutes before finishing.1.2 kg beef chuck steak, 2 red chillies, 6 kaffir lime leaves, 2 stalks lemongrass, 100 g red curry paste, 1/3 cup fish sauce, 600 ml canned coconut milk, 2 tablespoons brown sugar, 100 g peanuts, 3 cups green beans
- Serve the curry with brown rice.cooked brown rice
Notes
You can add any veggies you like to this curry. Pumpkin works well but takes longer to cook, so add it when you remove the lid.
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