Thai beef and coconut curry

This sweet and fragrant Thai beef and coconut curry is spicy without being too hot, with tender morsels of beef and vegetables in a rich, creamy curry sauce.

Serves 4

Cook

35M

Ingredients

2 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsely

4 clove garlic, quartered

2 fresh long red chillies, chopped coarsely

4 centimetre piece fresh ginger (20g), sliced thinly

4 kaffir lime leaves, sliced thinly

1 tablespoon tamarind concentrate

1/3 cup (80ml) water

1 tablespoon peanut oil

1.2 kilogram beef chuck steak, trimmed, chopped coarsely

2/3 cup (160ml) coconut milk

2 carrots (240g), halved lengthways, sliced thinly

125 gram baby corn, halved lengthways

155 gram sugar snap peas, trimmed

1 tablespoon lime juice

2 teaspoon fish sauce

1/2 cup (40g) toasted shredded coconut

1 fresh long red chilli, sliced thinly

Method

1.Blend or process lemon grass, garlic, chopped chilli, ginger, lime leaves, tamarind and the water until mixture forms a smooth paste.

2.Heat half the oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.

3.Heat remaining oil in cooker; cook paste, stirring, about 3 minutes or until thickened slightly and fragrant. Stir in coconut milk. Return beef to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.

4.Release pressure using the quick release method; remove lid. Add carrot and corn; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.

5.Release pressure using the quick release method; remove lid. Add peas; simmer, uncovered, until peas are tender. Stir in juice and sauce.

6.Serve bowls of curry sprinkled with coconut and sliced chilli.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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