​

Slow cooked Thai Green Beef Curry

with tomato, cucumber, red onion, spring onion and bread rolls on the side . This was another Aussie Asian fusion dish I've come up with and I love the added fresh elements

​

Curry ingredients

 

1 tablespoon oil

1kg beef chuck steak diced

1 brown onion sliced

5 garlic cloves minced

2-4 tablespoons green curry paste ( I use Mae Ploy brand but it can be rather spicy so I would recommend only using 2 tablespoons of this brand unless you like it spicy )

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

1 regular size tin coconut milk

Salt to taste

 

Fresh elements

 

1 red onion sliced

1 cup diced tomato

1 cup diced cucumber

Spring onion curls ( to make these slice the spring onion lengthways as thin as possible then plunge into a bowl of iced water, let it soak for 20 minutes then drain and pat dry with paper towel. You can then store the spring onion in the fridge until needed, it will last a day or 2 in the fridge so you can do this ahead of time )

 

Dinner rolls 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 color, add the onion, kaffir lime leaves, garlic, palm sugar, green 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

Place on a lid or use Alfoil to cover then pop into your oven with the rack on the lower shelf and bake for 4-5 hours or until the liquid has reduced a bit and the meat is tender

To finish taste the curry and season with salt.

 

Serve the curry between 4-6 bowls depending on portion size. Top each curry with a little bit of the tomato, onion and cucumber and finish with the spring onion curls, serve with bread on the side.

 

Green curry is typically spicy so if you don't like spice I would recommend reducing the amount of curry paste or replace with red curry paste as its not as spicy. You could get 4-6 serves depending on your preferred portion size