Slow Cooker Beef Curry with Ginger Garlic Rice
Kayla LaManna
4
Dinner, Meat
Rich, fragrant and full of flavour, this Beef curry is one of those recipes that does all the work for you. Pop everything on in the morning and let it slowly cook away until the beef is melt-in-your-mouth tender and dinner is completely sorted. The perfect comforting meal for busy days when you still want something wholesome and delicious.
Ingredients
2 medium onions, sliced thinly
1 tablespoon minced garlic
1 tablespoon minced ginger
1 red chilli, chopped (add more if you like it extra hot)
1kg beef chuck, cut into cubes
4 dried lime leaves
3 cloves
3 cardamom pods
3 star anise
1 lemongrass stick
1 tablespoon salt
Juice of half a lime
3 tablespoons panang curry paste
1 tablespoon soy sauce
1.5 tablespoons brown sugar
1 x 400ml can coconut milk
80ml beef stock
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1 garlic clove, chopped
1 tablespoon chopped ginger
1 tablespoon olive oil
1 teaspoon salt
2 cups jasmine rice, washed
2 cups water
2 cups beef stock
Directions
Add all ingredients to the slow cooker and stir well to combine. Cook on high for 5–6 hours or until the beef is beautiful, tender and creamy.
*if your curry requires a little thickening, simply mix 1 tablespoon of cornflour with a small splash of water to create a slurry, then stir it through the curry in the final 20 minutes of cooking.
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Heat the olive oil in a saucepan over medium heat. Add in garlic and ginger and cook for 1–2 minutes until fragrant.
Stir through the washed jasmine rice, then add the water, stock and salt. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 12–15 minutes or until the rice is tender and the water has absorbed.
Turn off the heat and allow the rice to sit, covered, for 5 minutes before fluffing with a fork and serving.
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