This Lemongrass beef curry is the easiest and most delicious curry you'll make this winter! This recipe uses our oyster blade beef, which we slice up in large pieces. But you can use any beef cuts that are good for slow cooking.
| Servings | 4 |
| Preparation time | 20 mins |
| Cooking time | 240 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 1.2 kg of grass fed beef oyster blade, largely diced
- 2 large red chillies, roughly chopped
- 6 kaffir lime leaves, smashed with a wooden spoon
- 2 lemongrass stalks, smashed with a rolling pin
- 100 gram jar of good quality red curry paste
- 1/3 cup of fish sauce
- 1 ½ cans (600ml) coconut milk
- 2 tablespoons of brown sugar
- 100 grams chopped peanuts
- 2 cups chopped pumpkin pieces
- 2 cups of chopped green beans (frozen are fine)
- Brown rice to serve
METHOD
- Preheat oven to 160 degrees
- Throw all ingredients (except the beans, pumpkin and the rice) into an oven proof casserole pot or slow cooker. Cover with the lid.
- Cook in the oven for 3 hours (6 hours for slow cooker on high) with the lid on. Remove the lid, add the pumpkin pieces and cook for another hour. The meat should be falling apart, so cook slightly longer if needed.
- Add the frozen beans or fresh beans 15 mins before finishing.
- Remove the lemongrass stalks from the curry. Serve on rice.
- *Note: This recipe can also be done in a slow cooker – just allow more time.
