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Beef
continued
RED CURRY OF BEEF
Serves 10 to 12
2 tablespoons oil
2 large onions, chopped
6 cloves garlic, finely chopped
¼ cup finely chopped fresh ginger
¾ cup red curry paste
2 teaspoons shrimp paste (belancan)
3 kg chuck steak, cut into 3cm cubes
2 cups/500ml beefstock
½ cup fish sauce
310g can coconut milk
6 large carrots, thickly sliced or cut into batons
12 kaffir lime leaves
3 stalks lemongrass, cut into 10cm lengths
2 tablespoons brown sugar well packed
2 teaspoons salt
225g can sliced bamboo shoots, well drained
4 tomatoes, diced
1 cup chopped fresh coriander leaves
2 red chillies, sliced (optional)
Searing on the Stovetop with EasySear™ Pan
1.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil, heat a further 1 minute.
2.
Add onions, garlic and ginger and sauté for 3 to 4
minutes or until onions have softened slightly.
3.
Add curry paste and shrimp paste and cook for
3 minutes or until curry paste is very fragrant,
stirring occasionally.
4.
Stir in chuck steak, cook for 5 to 6 minutes or until
steak has begun to change colour and is well coated
in the curry paste, stirring frequently.
BSC560_IB_FA_Issue5.indd 16
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Slow Cooking
5.
Place EasySear™ Pan back into Slow Cooker base.
6.
Add beef stock, fish sauce, coconut milk, carrots,
kaffir leaves and lemongrass, mix well.
7.
Cover with Lid, turn Temperature Control Dial to
'AUTO' setting and cook for 5 to 6 hours or until
beef is tender.
8.
Remove lemongrass and kaffir leaves and discard.
Season with sugar and salt then stir in bamboo
shoots, mix well.
9.
Serve red curry topped with chopped tomato,
coriander and extra chillies (optional).
Setting variation: use the Low setting and cook for 7
to 8 hours or High setting for 4 to 5 hours.
NOTE
Red curry pastes vary in spice/chilli heat, for a
milder curry add less for a hotter curry add a
little more.
R16
11/11/09 9:10 AM
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