Mel Christensen

Mel Christensen

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Creamy Coconut Beef & Vegetable Curry

 

Creamy Coconut Beef & Vegetable Curry

 

Ingredients:

  • 1 tablespoon coconut  oil
  • 1kg beef chuck steak, trimmed, cut into 3cm cubes
  • 2 medium brown onions, halved, thinly sliced
  • ½ cup Mae Ploy Massaman curry paste (or other ‘no additive’ version)
  • 3 garlic cloves, crushed
  • 6 cardamom pods, bruised
  • 2 cinnamon sticks
  • 2 kaffir lime leaves, vein removed, chopped  (or rind of 1 lime)
  • 400ml can full fat coconut milk
  • 2 large eggplants, grilled then diced into large cubes
  • 2 large capsicums, sliced thickly (your choice of colour)
  • 3-4 bunches of bok choy, sliced thickly
  • 2 large handfuls of fresh bean shoots (also known as mung beans)
  • ⅓ cup fish sauce
  • 1 tablespoon palm sugar (rapadura or Natvia will also work well)
  • 1 tablespoon lime juice
  • Pickles to serve (I’m loving the SWAD range available at TruSpice in Mitcham – Cheap & Awesome!)
  • Homemade Raita to serve (recipe below)

 

Method:

  1. Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.
  2. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, vegetables, fish sauce and sugar/sweetener.  Add extra water or stock to barely cover the meat (if required).
  3. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.
  4. Discard cardamom pods and cinnamon. Add lime juice. Serve with brown rice, or quinoa and top with *Raita & Pickles

 

*Cucumber Raita

 

Ingredients:

  • 1 medium Lebanese cucumber, grated or simply halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 250g (1 cup) Greek yogurt
  • Handful or fresh coriander or mint leaves, chopped finely

 

Method:

Simply combine all of the ingredients in a small bowl and mix with a large dessert spoon until combined.