Slowcooker Panang Style Beef Curry with Coconut Rice

Ingredients

• 600 g beef (rump preferred, diced)
• 1 onion (finely diced)
• 1 tbsp dark soy sauce
• 3 tbsp tomato purée
• 1 tsp ground coriander
• 1 tsp ground cumin
• 4 garlic cloves (grated)
• 1 tbsp nut oil (sesame oil recommended)
• 2 tbsp peanut butter
• 2 dried curry leaves
• 1 lime juice (juice of 1 lime)
• 1 tbsp fish sauce
• 1 tbsp fresh Thai basil (chopped)
• 0.5 tsp nutmeg (grated)
• 300 g basmati rice
• 400 ml reduced-fat coconut milk (1 tin; used for the rice and optionally for the curry)
• flatbreads (to serve)
• red chilli (finely sliced, for garnish)

Steps

1. 1

   Add the diced beef, diced onion, dark soy sauce, tomato purée, ground coriander, ground cumin, grated garlic, nut oil, peanut butter, dried curry leaves, lime juice, fish sauce, Thai basil, and grated nutmeg to the slow cooker.

2. 2

   Stir everything together to ensure the beef is well coated in the spices and sauces.

3. 3

   Cover and cook on High for 4 hours or on Low for 7–8 hours.

4. 4

   While the curry cooks, prepare the coconut rice by cooking the basmati rice with the coconut milk (and water as needed per rice package instructions).

5. 5

   For a creamier curry result, stir in a portion of coconut milk during the last 30 minutes of cooking.

6. 6

   Serve the beef curry alongside the coconut rice and flatbreads.

7. 7

   Garnish with chopped Thai basil

8. 8

   Garnish with finely sliced red chilli if desired.

Notes

The coconut milk is primarily listed for the rice, but the author suggests stirring some into the curry at the end for extra creaminess. Total calories are approximately 645 per serving including rice.

Nutrition per serving

• main
• slow-cooker
• beef
• curry
• fakeaway
• Thai-inspired
• high-protein