Coconut curried beef
Love Thai food? Then you can't go past this full-of-flavour coconut curried beef - hearty and delicious.
- 35 mins preparation
- 10 hrs 10 mins cooking
- Serves 4
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Ingredients
Coconut curried beef
- 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
Coconut curried beef
- 1Place beef, paste and coconut milk in a 4.5-litre (18-cup) slow cooker; stir until paste dissolves.
- 2Add 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.
- 3Discard lime leaves. Stir in snow peas; cook, covered, on low, for 10 minutes or until peas are tender. Season to taste.
- 4Serve beef topped with peanuts, basil and chilli.
Notes
Not suitable to freeze. For a more indulgent Thai experience, serve with steamed jasmine rice or fresh rice noodles, accompanied with lime wedges.
