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Slow cooked Thai beef curry

 

2 tablespoons oil

1kg beef chuck steak diced

1 brown onion sliced

2 tablespoons Red curry paste

4 kaffir lime leaves ( remove stem and chop leaves )

1 tablespoon grated palm sugar

2 tablespoons fish sauce

4 beef oxo stock cubes crumbled

2 cups water

270ml coconut milk ( ayam brand sells coconut milk in this size )

1 red capsicum sliced

1 large 120g bag of fresh Spinach or 4 handfuls roughly

Salt to taste

Steamed jasmine rice to serve

 

Heat up an oven safe casserole dish or a large oven safe saucepan on your hotplate to a high heat. Add oil, then brown the beef really well until it has a nice dark brown colour, add the onion, kaffir lime leaves, palm sugar, red curry paste and saute for 2 minutes. Add the beef stock cubes, water, coconut milk and fish sauce, stir well. Turn your oven to 180 degrees or 160 fan forced

Place on a lid or use alfoil to cover then pop into your oven with the rack on the lower shelf set your timer for 4 hours. After 4 hours is up carefully remove the lid as it will be hot, add the capsicum place the lid back on and return to the oven for 30minutes- 1 hour or until the capsicum is cook through and the beef is tender. To finish taste and season with salt, add in the fresh Spinach and stir through to wilt. Served on top of steamed rice. Enjoy!

 

 

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