Slow Cooker Lemongrass Beef Curry
Prep time: 20 minutes Cook time: 8 hours
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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.2 stalks lemongrass, 6 kaffir lime leaves, 1 red chilli, 200 g thai red curry paste, 1/3 cup fish sauce, 600 ml canned coconut milk, 2 tablespoons brown sugar, 150 g peanuts, 1.2 kg beef
- 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.2 cups pumpkin, 2 cups green beans
- Remove the lemongrass and lime leaves and serve the curry on a bed of rice.2 stalks lemongrass, 6 kaffir lime leaves, brown or white rice
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