Thai coconut beef curry
4
Points®
Total time: 8 hr 20 min • Prep: 15 min • Cook: 8 hr 5 min • Serves: 4 • Difficulty: Easy
The next time you make a curry, try the slow-cooking method. Coconut, lime, chilli and peanuts are extra strong, giving every mouthful the true flavours of Thailand.
Ingredients
Beef chuck steak, raw
480 g, (Buy 700g) gravy beef, cut into 3cm pieces
Red curry paste
2 tbs, Thai
Garlic
2 clove(s), thinly sliced
Brown onion
2 medium, coarsely chopped
Tomato(es)
2 medium, coarsely chopped
Light canned coconut milk
⅔ cup(s), (160ml)
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Kaffir lime leaves
2 individual
Fish sauce
1 tbs
Beans, snake
1 cup(s), (1 bunch), cut into 8cm lengths
Peanuts, without skin, roasted, unsalted
30 g, (2 tbs) coarsely chopped
Fresh green chilli
1 whole, thinly sliced
Instructions
1
Combine beef, curry paste, garlic, onion, tomatoes, 1/2 cup (125ml) coconut milk, stock, lime leaves and fish sauce in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
2
Boil, steam or microwave beans until tender. Drain. Stir beans into curry. Drizzle curry with remaining coconut milk and serve sprinkled with peanuts and chilli.
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