Slow cooked Thai beef curry
Serves Serves 4
Ingredients
Curry paste:
1 cup of coriander (ideally the stems)
4 cm piece of ginger
5 garlic cloves
½ red onion
4 lime leaves (Makrut)
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp dried coriander
800g chuck steak – cut into large bite sized pieces
500 ml water + a further cup later to use later on
2 @continentalfoodsanz beef stock pots
1 tbsp sugar
1 can of coconut milk
Big bunch of broccolini – sliced into small pieces
1.5 cups peas
1 tbsp fish sauce (can add more if you like)
Garnish: Big handful of fresh coriander and fresh lime
Rice noodles to serve or any rice of your choice
Instructions
Whiz the first 8 ingredients together into a food processor to create the paste. Season with salt and pepper.
Chop the steak into large bite sized pieces, add to a bowl then stir in 1 heaped tbsp of the paste.
Heat a large pan over a medium to high heat. Add a good glug of oil, brown the meat and then add it to the slow cooker.
Turn the heat down on the pan, add the rest of the curry paste. Give it a good stir, adding more oil if you need. Once fragrant, add 500 ml of water and the 2 stock pots. Stir it well so the stock dissolves and add the sugar.
Pour this over the meat into the slow cooker. Add roughly a cup to the pan and swish it round to make sure you have all the goodness form the pan and pour it into the slow cooker.
Cook on low for at least 6 hours. Ideally 8-9. About 20 minutes from serving, add the coconut milk, broccolini and peas. Plus stir in the fish sauce.
Serve with rice noodles or any rice of your choice, garnish with coriander and squeeze of lime juice if you like.
