Crosbie Fowler Cooking

Slow-cooked Coconut Beef Curry

Name: Slow-cooked Coconut Beef Curry
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil or neutral-flavoured oil; 1 ⅕ kg beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces; 1 lemongrass stalk, finely chopped (optional); 1 brown onion, finely diced; 1 tbsp freshly minced ginger; 1 tbsp freshly minced garlic; 115 g yellow curry paste (see note 1); 600 ml canned coconut milk (see note 2); 1 tbsp brown sugar; 2 tbsp fish sauce or tamari or all-purpose soy sauce; 1 lime, juiced; Steamed jasmine rice; Lime wedges; Roasted, crushed peanuts or crushed papadums; ½ bunch Thai basil, leaves picked (optional); Freshly sliced bird’s eye chilli (optional)

6 servings

portioner

10 minutes

aktiv tid

2 hours 40 minutes

total tid

Börja laga mat

Ingredienser

2 tbsp olive oil or neutral-flavoured oil

1 ⅕ kg beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces

1 lemongrass stalk, finely chopped (optional)

1 brown onion, finely diced

1 tbsp freshly minced ginger

1 tbsp freshly minced garlic

115 g yellow curry paste (see note 1)

600 ml canned coconut milk (see note 2)

1 tbsp brown sugar

2 tbsp fish sauce or tamari or all-purpose soy sauce

1 lime, juiced

Steamed jasmine rice

Lime wedges

Roasted, crushed peanuts or crushed papadums

½ bunch Thai basil, leaves picked (optional)

Freshly sliced bird’s eye chilli (optional)

Instruktioner

Brown the beef – Heat the oil in a large, heavy-based frying pan over medium–high heat.

Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.

Add the veggies – To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.

Add the remaining ingredients – Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.

Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.

Cook – Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding 125 ml (½ cup) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.

Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).

Remove from the heat and stir through the lime juice.

Serve – Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).

Näring

Portionsstorlek

Kalorier

725 kcal

Totalt fett

59 g

Mättat fett

33 g

Omättat fett

25 g

Transfett

2 g

Kolesterol

136 mg

Natrium

788 mg

Totala kolhydrater

11 g

Kostfiber

1 g

Totalt socker

5 g

Protein

41 g