A TASTE OF OUR NEW RECIPE BOOK “RESULTS IN THE KITCHEN”
INGREDIENTS
- beef, cut into 3cm cubes (chuck steak works great in this recipe!)
- 1 onion, finely diced
- 250ml reduced salt beef stock
- 48g ayam thai red curry paste
- 1T fish sauce
- 1T brown sugar
- 240ml lite coconut milk
- pumpkin, cut into 2cm cubes
- 2 carrots, cut into sticks
- green beans
- spinach
- juice from 1 lemon
- rice, cooked
- coriander, to serve
DIRECTIONS
Heat a non-stick pan over medium-high heat and add spray oiI. Add beef and cook until golden. You may need to do this in batches to avoid over crowding the pan.
Add onion, beef stock, curry paste, fish sauce, and sugar to the slow cooker and combine. Add the beef. Cook on high for 4 hours
Add coconut milk, pumpkin, and carrots and cook for a further 1-2 hours until beef is tender. Add beans and spinach for the last 20-30 minutes. Add lemon juice and stir.
Serve with cooked rice and sprinkle with coriander
Serves 4