SLOW cook recipeS - beef
Thai beef Red Curry
Serves 6 to 8
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, finely minced
1 tablespoon chopped fresh ginger
1⁄3 cup red curry paste
1 ½ kg chuck steak cut into 4cm cubes
2 tablespoons fish sauce 270ml tin coconut milk
2 tablespoons palm sugar or brown sugar, firmly packed
2 stalks lemongrass, cut into 10cm lengths
¼cup sliced bamboo shoots, well drained
2 vine ripened tomatoes, diced ½ cup chopped fresh coriander
Method
Sauté Setting
1.Press FUNCTION button then select SAUTÉ, ensure indicator light illuminates.
2.Enter 14 minutes TIME, time is displayed on LED. Press START/ CANCEL button and wait 3 minutes while removable cooking bowl is heating before cooking.
3.Add oil to bowl and heat for 1 minute. Add onion, garlic and ginger and cook for 3 minutes or until onion has softened slightly.
4.Add curry paste and cook, stirring for a further 3 minutes or until curry paste is very fragrant.
5.Stir in chuck steak and cook 3 minutes or until steak has began to change colour and is well coated in curry paste, stirring frequently.
6.Add fish sauce, coconut milk, brown sugar, carrots, kaffir lime leaves, lemon grass and bamboo shoots and mix well. Secure lid on.
Slow Cooking Setting
7.Press FUNCTION button then
select SLOW COOK, ensure indicator light illuminates.
8.Enter 8HR TIME, time is displayed
on LED. Press START/CANCEL button.
9.Once timer is 0 and 5 beeps sound, release PRESSURE. Open the lid. Beef should be very tender. Remove kaffir lime leaves and lemon grass and discard. Serve red curry topped with chopped tomato and coriander.
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