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Slow-cooker coconut beef curry

Slow-cooker coconut beef curry

7
Points®
Total Time
7 hr 15 min
Prep
15 min
Cook
7 hr
Serves
8
Difficulty
Moderate
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

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.

Notes

TIP: Try serving with ½ cup (85g) cooked brown rice per serving.