Coconut Beef Curry
On nights when I have after school activities with my kids I like to make dinners in advance, that way when I get home at 8pm I don't have to do any cooking, dinner is already done, no one really wants to be cooking at 8pm after a long day. My two older kids get instructions to turn on the rice cooker and reheat the curry 30 minutes before I get home.
This curry we all loved, it does use a store bought curry paste which makes it super easy to make. The meat is crazy soft and the curry flavour is delicious.
I use dry curry leaves, when I can't find fresh, just use less.
I always cook rice in a rice cooker as it is easier, and keeps the rice warm once cooked, until I need it. If you like serve it with coconut rice, if you prefer.
This is a simple dish to put together, but it does need time to cook.
We loved this curry, hope you do to.
This curry we all loved, it does use a store bought curry paste which makes it super easy to make. The meat is crazy soft and the curry flavour is delicious.
I use dry curry leaves, when I can't find fresh, just use less.
I always cook rice in a rice cooker as it is easier, and keeps the rice warm once cooked, until I need it. If you like serve it with coconut rice, if you prefer.
This is a simple dish to put together, but it does need time to cook.
We loved this curry, hope you do to.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Stews and Casseroles To Make and Save'
Serves 8
2 tablespoons olive oil
2kg chuck steak, excess fat trimmed, cut into 3-4cm pieces
1/4 cup thai yellow curry paste
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 small red chillies, stem removed
400ml can coconut milk
2 cups (500ml) beef stock
2 onions (300g), cut into thin slices
2 fresh kaffir lime leaves
8 fresh curry leaves
2 tablespoons fish sauce
2 tablespoons grated palm sugar
Juice of 1-2 limes, to taste
2 tablespoons finely chopped peanuts, roasted (optional)
1 fresh long red chilli, sliced thinly
Fresh coriander leaves and lime wedges, to serve
Bean Sprouts, to serve
Steamed Rice or Coconut Rice, to serve
Serves 8
2 tablespoons olive oil
2kg chuck steak, excess fat trimmed, cut into 3-4cm pieces
1/4 cup thai yellow curry paste
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 small red chillies, stem removed
400ml can coconut milk
2 cups (500ml) beef stock
2 onions (300g), cut into thin slices
2 fresh kaffir lime leaves
8 fresh curry leaves
2 tablespoons fish sauce
2 tablespoons grated palm sugar
Juice of 1-2 limes, to taste
2 tablespoons finely chopped peanuts, roasted (optional)
1 fresh long red chilli, sliced thinly
Fresh coriander leaves and lime wedges, to serve
Bean Sprouts, to serve
Steamed Rice or Coconut Rice, to serve
Heat oil in a large cast iron or other heavy based casserole dish over medium heat. Cook beef, in batches, turning, for 5 minutes or until browned all over, transfer to a bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
Add curry paste, garlic, ginger and chillies, cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves, bring to a simmer over high heat. Reduce heat to low, cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Remove lid, simmer for a further 30 minutes or until the curry has thickened, to your liking.
Discard lime leaves and curry leaves. Stir in fish sauce, sugar and juice of one lime, taste, add more lime if needed, season to taste.
Serve beef curry with rice. Top with peanuts, chilli, coriander, lime wedges and bean sprouts.
Serve beef curry with rice. Top with peanuts, chilli, coriander, lime wedges and bean sprouts.
Enjoy!
