Recipe
Coconut Beef Curry
By Brad Callaghan, Auburn Meadow Meats
- Serves 6
- Prep Time 5 mins
- Cooking Time 120mins
Ingredients
- Serves 6
Method
- Pat beef dry with paper towel and season with a good pinch of salt and pepper. Drizzle 1 tbsp oil into a large heavy-based pot over medium-high heat. Add half the beef, cook for 4 mins to brown, and transfer to a plate. Repeat with remaining beef and a further 1 tbsp oil.
- Reduce heat to medium and add onion, garlic, ginger, and remaining oil to the pot. Cook for 2–3 mins, stirring regularly, until onion begins to soften.
- Add curry powder to onions and cook 30 seconds further. Add coconut milk and water and stir well. Return browned beef and any resting juices to the pot.
- Bring curry to the boil then reduce heat to low, cover, and simmer for 90 mins.
- Add cauliflower to the curry and return to a simmer. Cook, uncovered, for 15–20 mins until beef and cauliflower are tender. Stir through snow peas and cook for 3 mins further.
- Serve curry with rice, coriander and lime wedges.