Slow Cooker Lemongrass Beef Curry

Ingredients

• 2 stalks lemongrass (smashed with a rolling pin)
• 6 kaffir lime leaves (washed and smashed with a wooden spoon or your hands)
• 1 red chilli (large, roughly chopped)
• 200 g Thai red curry paste
• 0.33 cup fish sauce
• 600 ml canned coconut milk
• 2 tbsp brown sugar
• 150 g peanuts (roasted and finely chopped)
• 1.2 kg beef gravy or chuck oyster blade (diced into 4 cm pieces)
• 2 cups pumpkin (chopped into 4 cm pieces)
• 2 cups green beans (washed, trimmed & cut into thirds)
• rice (brown or white, to serve)

Steps

1. 1

   Add the smashed lemongrass, lime leaves, chopped red chilli, red curry paste, fish sauce, coconut milk, brown sugar, and finely chopped peanuts to a slow cooker (at least 5 litre capacity).

2. 2

   Stir the sauce ingredients well until combined.

3. 3

   Add the diced beef to the slow cooker and mix thoroughly into the sauce.

4. 4

   Set the slow cooker to high, cover with the lid, and cook for 4–5 hours.

5. 5

   Remove the lid, add the chopped pumpkin, and stir to immerse it completely in the liquid.

6. 6

   Cover and continue to cook for 3 1/2 hours.

7. 7

   Remove the lid, add the trimmed green beans, cover, and cook for an additional 20–30 minutes until the beef is soft and breaks up easily.

8. 8

   Remove the lemongrass stalks and lime leaves from the curry.

9. 9

   Serve the curry on a bed of rice.

Notes

This recipe is very mild and suitable for families. It uses a 'dump and go' method where meat is added raw to the slow cooker without searing. Ensure you use a slow cooker with at least a 5L capacity.

Nutrition per serving

• main
• slow-cooker
• curry
• beef
• dinner
• family-friendly