Slow-cooker coconut beef curry
3
Points®
Total time: 7 hr 15 min • Prep: 15 min • Cook: 7 hr • Serves: 8 • Difficulty: Easy
Just spend 15 minutes in the kitchen and come back 7 hours later to a luscious, creamy curry that will be sure to satisfy you on those cold winter nights.
Ingredients
Yellow curry paste
⅓ cup(s), (110g)
Fresh ginger
1 tbs, finely grated
Ground turmeric
2 tsp
Light canned coconut milk
2 cup(s), (500ml)
Lean diced beef, raw
1 kg
Brown onion
2 medium, halved, thinly sliced
Red skin potato
500 g, small, halved
Carrot(s)
500 g, thickly sliced
Lime juice
1 tbs
Green shallot(s)
2 tbs, sliced, to serve
Fresh coriander
2 tbs, chopped, to serve
Instructions
1
Place curry paste, ginger and turmeric in a 5.5L (22-cup capacity) slow cooker. Whisk in coconut milk and 1 cup (250ml) water.
2
Stir in beef, onions, potatoes and carrots. Cover with lid. Cook on low for 7 hours (or high for 4 hours), or until beef and vegetables are very tender.
3
Stir in lime juice. Serve sprinkled with shallots and coriander.
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