Slow cooker Panang beef curry

 

15 Min Prep    /    240 Min Cook    /    6 Serving

Ingredients : 

1 tbsp peanut oil

1 brown onion, cut into thin wedges

80g (1⁄3 cup) gluten-free Valcom Panaeng Curry Paste

70g (1/4 cup) natural peanut butter

270ml can coconut milk

2 makrut lime leaves, torn, plus extra to serve

1 tsp brown sugar

2 tsp fish sauce

1kg beef chuck steak, cut into 3cm pieces

1 small eggplant, chopped

150g green beans, trimmed and halved

Gluten-free roti, to serve

Steamed white rice, to serve

Method Steps : 

Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and peanut butter. Cook, stirring, for 1 minute. In 4 batches, add the coconut milk, stirring well after each addition until combined. Add the makrut leaves, sugar and fish sauce.

Place the beef in a slow cooker. Pour over the onion mixture and stir until combined. Cover and cook on Low for 7 hours. Add the eggplant and beans. Cover and cook for 1 hour or until the vegetables are tender.

Top the curry with extra makrut leaves. Divide among serving bowls. Serve with roti and rice.

Recettes Cooking