Name: Coconut curried beef
Prep time: 35 min
Cook time: 610 min
Total time: 645 min
Yield: 4
Ingredients: 1 kilogram diced beef; 2 tablespoon thai yellow curry paste; 1 2/3 (410ml) coconut milk; 2 cup (500ml) beef stock; 4 teaspoon finely grated fresh ginger; 3 clove garlic, crushed; 2 medium brown onions (300g), cut into thin wedges; 2 fresh kaffir lime leaves; 8 fresh curry leaves; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 150 gram snow peas; 2 tablespoon finely chopped peanuts, toasted; 1/4 cup firmly packed fresh thai basil leaves; 1 fresh long red chilli, sliced thinly

Coconut curried beef

Love Thai food? Then you can't go past this full-of-flavour coconut curried beef - hearty and delicious.

Serves 4

Prep

35M

Cook

10H 10M

Total

10H 45M

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Ingredients

1 kilogram diced beef

2 tablespoon thai yellow curry paste

1 2/3 (410ml) coconut milk

2 cup (500ml) beef stock

4 teaspoon finely grated fresh ginger

3 clove garlic, crushed

2 medium brown onions (300g), cut into thin wedges

2 fresh kaffir lime leaves

8 fresh curry leaves

2 tablespoon fish sauce

2 tablespoon grated palm sugar

150 gram snow peas

2 tablespoon finely chopped peanuts, toasted

1/4 cup firmly packed fresh thai basil leaves

1 fresh long red chilli, sliced thinly

Method

Place beef, paste and coconut milk in a 4.5-litre (18-cup) slow cooker; stir until paste dissolves.

Add stock, ginger, garlic, onion, lime leaves, curry leaves, sauce and sugar to cooker. Cook, covered, on high, about 2 hours. Reduce to low; cook a further 8 hours. Season to taste.

Discard lime leaves. Stir in snow peas; cook, covered, on low, for 10 minutes or until peas are tender. Season to taste.

Serve beef topped with peanuts, basil and chilli.

Not suitable to freeze. For a more indulgent Thai experience, serve with steamed jasmine rice or fresh rice noodles, accompanied with lime wedges.
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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Ingredients

Method

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