Coriander beef curry
- 1.5 kilogram chuck steak or gravy beef
- 6 fresh long green chillies
- 7.5 centimetre piece fresh ginger (35g), chopped coarsely
- 4 clove garlic, chopped coarsely
- 2 tomatoes (300g), chopped coarsely
- 1 tablespoon tomato paste
- 2 teaspoon sea salt flakes
- 2 1/2 cup firmly packed fresh coriander leaves
- 1 1/2 tablespoon vegetable oil
- 400 millilitre canned coconut cream
Coriander beef curry
- 1Cut beef into 5cm pieces.
- 2Coarsely chop four chillies. Thinly slice remaining chillies, reserve.
- 3Blend 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.
- 4Heat 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.
- 5Add 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.
- 6Heat 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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