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Slow-cooked Thai red beef curry
Slow-cooked Thai red beef curry
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Cozy up with a delicious slow-cooked Thai red beef curry on a chilly winter evening.
Ingredients:
  • 18.20 gm olive oil
  • 1.2kg Beef Blade Roast
  • 1 brown onion, diced
  • 5cm-piece ginger, peeled, grated
  • 100g curry paste
  • 375ml beef stock
  • 400ml can coconut milk
  • 1 small eggplant, chopped
  • 400g pumpkin, chopped
  • Steamed jasmine rice, to serve
  • 82.50 ml coriander leaves
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve
Instructions:
  • In a large frying pan over medium-high heat, sizzle the oil until it shimmers. Sear the beef for 5 minutes on each side until beautifully browned. Then, move it to a plate.
  • Turn the heat down to medium and toss in the onion. Sauté for 5 minutes until it softens. Stir in the ginger and curry paste and cook for another minute until aromatic. Pour in the stock and 1 1/2 cups (375ml) of water, then bring it all to a simmer.
  • Add the beef back into the pan, reduce heat to low, cover, and simmer for 2 hours or until the beef is nearly tender, remembering to turn it halfway through cooking.
  • Stir in the creamy coconut milk along with the flavorful eggplant and pumpkin. Simmer uncovered for 25 minutes, or until the beef and vegetables reach a tender perfection.
  • Take out the beef from the dish and shred it roughly. Put the meat back into the pan and mix it well. Serve the curry and rice in individual bowls, garnish with coriander and chili, and serve with lime wedges.

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