Ingredients
- 1kg Diced slow cooked Angus beef
- 1 tbsp canola oil
- 1 medium sized sweet potato
- 1 medium sized carrot
- 1/2 brown onion
- 2 tbsps fish sauce
- 2 tsps Valcom kaffir lime leaves
- 2 tsps Valcom lemongrass
- 1 jar (210g) of Valcom Authentic Thai Panaeng curry paste
- 2x 400ml organic coconut milk
- 1 tsp of chilli flakes
- Fresh chilli and coriander to garnish
- 2 tsps of palm flavoured sugar
Method
- Add 1 tbsp of olive oil to frying pan or wok and add diced brown onion until golden brown. Once done transfer to slow cooker pot.
- Add diced beef to pan over high heat and cool until brown on each side/medium rare. Transfer juices and beef to slow cooker pot.
- Add authentic Panaeng curry paste to pan over medium heat. Add the organic coconut milk, palm flavoured sugar, chilli flakes, fish sauce, and stir until fragrant and starts to thicken.
- Transfer to slow cooker with chopped carrot, kaffir lime leaves, and lemongrass. Mix, set to low heat and cover.
- After 4 hours have passed, gently mix through the curry once more and add the sweet potato.
- Check and taste the dish is to your liking after 5 hours of slow cooking. If beef breaks apart and the sweet potato is nice and soft, take off heat and serve.
- Garnish with fresh chilli, lemongrass and chopped coriander. Enjoy!
Product used in recipe
- Valcom - Curry Paste Panaeng
- Valcom - Kaffir Lime Leaves
- Valcom - Lemon Grass