Lemongrass Beef Curry
BRRRRRRR, it's freezing! Make sure you give this absolutely amazing curry a go when you need to warm up in winter. 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!You can leave out the chilli to make it kid friendly and use any beef cut that is good for slow cooking (e.g. oyster blade, chuck steak, brisket). Have your butcher cut it into big pieces or do it yourself.Prep time: 20 minutesCook time: 4 hours
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Ingredients
- 1.2 kg beef diced into large chunks
- 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
- 900 ml coconut milk plus extra if needed
- 2 tablespoons brown sugar
- 100 g peanuts chopped
- 2 cups pumpkin roughly chopped
- 2 cups green beans chopped, frozen are fine
- brown rice to serve
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced).
- Throw all the ingredients (except the pumpkin, beans and rice) into an ovenproof casserole pot and give them a stir.1.2 kg beef, 2 red chillies, 6 kaffir lime leaves, 2 stalks lemongrass, 100 g red curry paste, 1/3 cup fish sauce, 900 ml coconut milk, 2 tablespoons brown sugar, 100 g peanuts
- Cover with the lid and cook in the oven for 3 hours. Remove the lid, add the pumpkin pieces and cook for another 1 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 beans 15 minutes before finishing.2 cups pumpkin, 2 cups green beans, 900 ml coconut milk
- Remove the lemongrass stalks from the curry and serve on rice. Enjoy!2 stalks lemongrass, brown rice
- This recipe can also be made in a slow cooker – just allow more time.
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