Effortless One Pot Green Lemongrass Beef Curry
Prep time: 20 minutes
Cook time: 3.5 - 4 hours (oven) or 6 hours (slow cooker on high)
Serves: 4
Ingredients:
1.2kg beef, largely diced
2 large red chillies, roughly chopped
6 makrut lime leaves, washed and smashed with a wooden spoon or your hands
2 lemongrass stalks, smashed with a rolling pin
Simply Wholesome Pantry Thai Green Curry Recipe Base
1/3 cup fish sauce
1.5 cans (600ml) coconut milk
2 tablespoons brown sugar
150g peanuts, roasted and finely chopped
2 cups pumpkin pieces, chopped into 4cm chunks
2 cups green beans, washed, trimmed & cut into thirds
Serve on white or brown rice.
Method:
Preheat oven to 160 degrees fan-forced.
In a large, deep oven-safe casserole pot place the lemongrass, kaffir lime leaves, red chilli, curry Simply Wholesome Pantry Thai Green Curry Recipe Base and beef pieces. Give them a stir. Then add in the fish sauce, coconut milk, brown sugar and peanuts to the pot. Stir everything together, place on a tight-fitting lid, transfer pot to the oven and cook for 2.5 hours.
Remove the lid, add the pumpkin pieces and cook for another hour (depending on your oven). If the liquid is evaporating too much, add a little more coconut milk. The meat should be soft and break up easily with a fork, so cook slightly longer if needed. Add the beans 30 minutes before finishing.
Remove from the oven and take out the lemongrass pieces from the curry.
Tip: If using frozen beans, these can be added right at the end once the curry has finished cooking, but still hot. This will be enough to fully cook and heat them.
