Coconut Curry Beef

Wifey found this one, and we tweaked it up to make it even more awesome! The ground cashews are the secret to a great thick curry.

  • 1.5 kg Diced Beef
  • 3 Tablespoons Yellow Curry Paste
  • 1 Can of Coconut Milk
  • 2 Cups Beef Stock
  • A Big Chunk of freshly grated ginger
  • 2 Large Brown Onions, diced
  • 4 Fresh Kaffir Lime Leaves
  • 8 Fresh curry leaves
  • 2 tablespoons fish sauce
  • 200 grams raw cashews

This ones for the slow cooker, so you can buy cheap meat, and slow cook it into heavenly soft chunks.

Put the beef, curry paste,  coconut milk. Stir it to dissolve the paste. Add the stock, ginger, garlic, onion, kaffir leaves, curry leaves, fish sauce and cook on high for 2 hours.

After 2 hours, turn to low, and cook for another 6 hours.

After that shred the cashews in the thermomix to turn them into almost flour, and add to the slow cooker. Mix it in well and leave it for another 15 minutes or so to finish off before serving with steamed broccoli.


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