52
THAI BEEF RED CURRY
Serves 6 to 8
INGREDIENTS
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, finely minced
1 tablespoon chopped fresh ginger
1
⁄3 cup red curry paste
1 ½ kg chuck steak cut into 4cm cubes
2 tablespoons fish sauce
270ml tin coconut milk
2 tablespoons palm sugar or brown sugar,
firmly packed
2–3 large carrots, peeled and thickly sliced or cut
into batons
4–6 kaffir lime leaves
2 stalks lemongrass, cut into 10cm lengths
¼ cup sliced bamboo shoots, well drained
2 vine ripened tomatoes, diced
½ cup chopped fresh coriander
METHOD
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 14 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while removable cooking bowl is
heating before cooking.
3. Add oil to bowl and heat for 1 minute.
Add onion, garlic and ginger and
cook for 3 minutes or until onion has
softened slightly.
4. Add curry paste and cook, stirring for a
further 3 minutes or until curry paste is
very fragrant.
5. Stir in chuck steak and cook 3 minutes
or until steak has began to change
colour and is well coated in curry paste,
stirring frequently.
6. Add fish sauce, coconut milk, brown
sugar, carrots, kaffir lime leaves, lemon
grass and bamboo shoots and mix well.
Secure lid on.
Slow Cooking Setting
7. Press FUNCTION button then
select SLOW COOK, ensure indicator
light illuminates.
8. Enter 8HR TIME, time is displayed
on LED. Press START/CANCEL button.
9. Once timer is 0 and 5 beeps sound,
release PRESSURE. Open the lid. Beef
should be very tender. Remove kaffir
lime leaves and lemon grass and
discard. Serve red curry topped with
chopped tomato and coriander.
SLOW COOK RECIPES - BEEF
