Name: Coconut curried beef
Prep time: 35 min
Cook time: 610 min
Total time: 645 min
Yield: 4
Ingredients: 1 kilogram diced beef; 2 tablespoon thai yellow curry paste; 1 2/3 (410ml) coconut milk; 2 cup (500ml) beef stock; 4 teaspoon finely grated fresh ginger; 3 clove garlic, crushed; 2 medium brown onions (300g), cut into thin wedges; 2 fresh kaffir lime leaves; 8 fresh curry leaves; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 150 gram snow peas; 2 tablespoon finely chopped peanuts, toasted; 1/4 cup firmly packed fresh thai basil leaves; 1 fresh long red chilli, sliced thinly

Coconut curried beef

Love Thai food? Then you can't go past this full-of-flavour coconut curried beef - hearty and delicious.

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Serves 4

Prep

35M

Cook

10H 10M

Total

10H 45M

Ingredients

1 kilogram diced beef

2 tablespoon thai yellow curry paste

1 2/3 (410ml) coconut milk

2 cup (500ml) beef stock

4 teaspoon finely grated fresh ginger

3 clove garlic, crushed

2 medium brown onions (300g), cut into thin wedges

2 fresh kaffir lime leaves

8 fresh curry leaves

2 tablespoon fish sauce

2 tablespoon grated palm sugar

150 gram snow peas

2 tablespoon finely chopped peanuts, toasted

1/4 cup firmly packed fresh thai basil leaves

1 fresh long red chilli, sliced thinly

Method

1.Place beef, paste and coconut milk in a 4.5-litre (18-cup) slow cooker; stir until paste dissolves.

2.Add stock, ginger, garlic, onion, lime leaves, curry leaves, sauce and sugar to cooker. Cook, covered, on high, about 2 hours. Reduce to low; cook a further 8 hours. Season to taste.

3.Discard lime leaves. Stir in snow peas; cook, covered, on low, for 10 minutes or until peas are tender. Season to taste.

4.Serve beef topped with peanuts, basil and chilli.

Not suitable to freeze. For a more indulgent Thai experience, serve with steamed jasmine rice or fresh rice noodles, accompanied with lime wedges.
Note

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Ingredients

Method

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