Coconut Beef Curry
3 - Dinner, Main, Slow Cooker
Ingredients
1 tablespoon olive oil
2 kg blade steak or gravy beef, excess fat trimmed, cut into 4cm pieces
¼ cup (75g) thai yellow curry paste
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
400 ml can coconut milk
2 cups (500ml) beef stock
2 onions (300g), cut into thin wedges
2 fresh kaffir lime leaves
8 fresh curry leaves
2 tablespoons fish sauce
2 tablespoons finely chopped peanuts, roasted
1 fresh long red chilli, sliced thinly
fresh thai basil leaves and lime wedges, to serve
Description
This rich slow cooked beef curry gets its flavour from a fragrant Thai yellow curry paste and coconut milk. Season with lime and basil leaves.
I deleted the 2 tablespoons grated palm sugar.
Directions
Heat oil in a large 5 liter (20-cup) cast iron or other heavy-based casserole dish over medium heat. Cook half the beef, turning, for 6 minutes or until browned all over; transfer to a heatproof bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
Add curry paste garlic and ginger; cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves; bring to a simmer over high heat. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hours or until beef is tender.
Discard lime leaves and curry leaves. Stir in fish sauce; season to taste.
Serve half the beef curry topped with the peanuts, chilli, basil and lime wedges. Transfer remaining beef curry to an airtight container; cool, then store.
Notes
We used a 26cm round cast iron casserole dish.Serve with coconut rice. Refrigerate beef curry in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
Nutrition
Serving Size: Serves 8