Lemongrass beef curry
SERVES 4 PREP TIME 20 MINUTES COOK TIME 4 HOURS
2 lemongrass stalks, white part only, smashed with a rolling pin
6 makrut lime leaves, crushed with hands 2 long red chillies, roughly chopped
190g Thai red curry paste
80ml ( ⁄ cup) fish sauce
600ml canned coconut milk, plus extra if needed
2 tablespoons brown sugar
150g (1 cup) peanuts, roasted and finely chopped
1.2 kg chuck, oyster blade or gravy beef, cut into 4cm cubes
500g jap pumpkin, cut into 4cm cubes (about 2 cups)
150g green beans, trimmed and cut into thirds (about 2 cups) cooked white or brown rice (such as jasmine or long grain), to serve
IN THE SLOW COOKER
1 In it all goes! Add lemongrass, lime leaves, chilli, red curry paste, fish sauce, coconut milk, brown sugar and peanuts to the slow cooker (at least 5-litre capacity) and stir well. Add beef and mix into sauce. Set slow cooker to high, cover with lid and cook for 4-5 hours. Remove the lid, add the pumpkin and stir to immerse it in the liquid. Cover and continue to cook for 3½ hours. Remove the lid, add the green beans, cover and cook for 20-30 minutes until the beef is soft and breaks up easily.
2 Time to eat. Remove the lemongrass and lime leaves and serve the curry on a bed of rice.
IN THE OVEN
1 First things first. Preheat oven to 160°C (fanforced). Get a head start on the beef and curry base. Combine lemongrass, lime leaves, chilli, red curry paste and beef in a large, deep casserole dish and give it a good stir. Add fish sauce, coconut milk, brown sugar and peanuts and stir well. Cover with a tight-fitting lid and cook in the oven for 2½ hours.
2 Now for the veggies. Add pumpkin, cover dish and cook for 1 hour until beef is soft and breaks up easily with a fork. If too much liquid has evaporated and curry looks a little dry, stir in about 125ml (½ cup) extra coconut milk. Add green beans, stir and return to the oven, uncovered, for a further 30 minutes until beans are tender.
3 Dinner time. Remove the lemongrass and lime leaves and serve the curry on a bed of rice.