Quick & Easy

Coriander beef curry

A slow cooked beef that will melt in your mouth in a rich and herbaceous coriander curry.
coriander beef curry
8H 30M



1.Cut beef into 5cm pieces.
2.Coarsely chop four chillies. Thinly slice remaining chillies, reserve.
3.Blend or process chopped chilli, ginger, garlic, fresh tomato, tomato paste, salt and 2 cups of the coriander until smooth. Reserve ½ cup of the paste; cover, then refrigerate.
4.Heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook beef, in batches, until browned. Transfer beef to a 4.5-litre (18-cup) slow cooker.
5.Add the remaining coriander paste mixture and 1 cup of the coconut cream to the slow cooker; stir to combine. (Refrigerate remaining coconut cream.) Cook, covered, on low, for 8 hours. Season to taste.
6.Heat remaining oil in a small frying pan; cook sliced chillies, stirring, for 2 minutes or until softened. Drizzle curry with the remaining coconut cream; top with reserved coriander paste, chilli and remaining coriander.

You will need about 2 large bunches of coriander.


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