Total time 2 hrs | Serves 4 | Mild
Slow Cooked Coconut Beef Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium bowl
Largish deep pot (heavy base preferable)
Ingredients
1kg pre-trimmed beef chuck steak or lamb shoulder (3cm cubes)
3 tbsp canola oil
1 medium onion diced
2 tbsp garlic minced
2 tbsp ginger minced
1 cup beef stock (240ml)
1 cup full fat coconut milk (240ml)
Instructions
MARINATE: Use a medium bowl to coat the diced beef with ground spices Pack 1. Marinate in fridge overnight or as time allows.
SEAR: Heat the oil in a largish deep pot set to a medium/high heat. Empty in bay leave(s) Pack 2 and fry for 30secs. Add in the diced onion, frying for 4-5mins until the first signs of browning. Now on a medium heat, add garlic and ginger stirring for 1min. Then add the spice covered diced meat. Continue cooking for 4-5mins turning throughout. Splash in water if the pot is altogether dry.
SAUCE: Remove from heat. Pour in the stock followed by the coconut milk. Stir well and replace on heat now set to medium/high with the lid off. Bring to a clearly bubbling simmer.
SIMMER: With the lid off, set heat to medium/low so that the sauce continues bubbling throughout a 1 ¾ hr cook. If at any point the sauce is as thick as you’d like to be serving it then add 1 tbsp hot water and continue cooking, but now with the lid on. After this 1 ¾ hrs, if sauce is still not thick enough or if the meat needs to be more tender then continue cooking for another 15mins.
SERVE: With tender meat and a thick sauce, you’re ready to serve with rice.
Notes
This recipe is not suited to cooking over a 5 to 8 hour period as the sauce will dry out. More water should be added at the start with the coconut milk only going in for the last 2 hours. This website will give more detail on a 5 to 8 hour cook in the near future.
Do not heat oil for too long before you add any ingredients (eg spices). The oil needs to be hot but be mindful to avoid burning.
At the SEAR stage, for that extra spiciness you can add 1 to 1.5 tsp of ground black pepper together with 0.5 tsp of cayenne pepper. That will make your curry as medium spiciness. Want it even spicier? Then top up the cayenne pepper a little further.