Recipe Cuisine: Thai
Theme: One Bowl Wonder
Lemongrass Beef acurry
By: Ellen Pauley
Ingredients
- 2 stalks Lemongrass
- 6 kaffir lime leaves
- 1 red chilli
- 200g Thai red curry paste
- 1/3 cup fish sauce
- 600ml coconut milk
- 2 tbsp brown sugar
- 150g unsalted peanuts
- 1.2kg chuck steak, chopped into 4cm pieces
- 2 cups pumpkin, chopped into 4cm pieces
- 3 cups green beans
- White rice to serve
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Add the lemongrass, lime leaves, chilli, red curry paste, fish sauce, coconut milk, brown sugar and peanuts to the slow cooker (at least 5 litre capacity) and stir well. Add the beef and mix into the sauce.
- Set the slow cooker to high, cover with the lid and cook for 4hrs
- Remove the lid, add the pumpkin and stir to immerse it in the liquid. Cover and continue to cook on high for 2 hours
- Remove the lid, add the green beans, cover and cook for 20–30 minutes until the beef is soft and breaks up easily
- Remove the lemongrass and lime leaves and serve the curry on a bed of rice
