Jason King
AmyHuangMy New Slow Cooker Signature Dish: Thai Beef and Peanut Curry
July 8th 2009 10:55
I seriously never thought I could cook a dish that tasted this good. I have been using my slowcooker for two years now and mainly only in winter but this one is about ten times better than any I have ever cooked before. I cannot take complete credit for it as the original recipe comes from Karen Hankook. I just made some minor changes and heaven for a pallette was created.
This will make 6 generous servings
You will need:
A bit over a kilo of cheap steak - I like to use a chuck or other casserole steak, sliced 1.5cm thick, then into bite-sized pieces
2 red chili pepper, sliced
6 kaffir lime leaves, torn. I could not buy any at Coles so bought some sliced kaffir lime leaves in a jar
2 lemongrass stalks, bruised - these one's straight off my own plant
Sauce
1 can coconut milk
2 tablespoons Thai red curry paste
3 tablespoons Thai fish sauce
2 tablespoons brown sugar
3/4 cup finely chopped peanuts
2 cups frozen green beans, just a normal Coles Sliced Beans frozen bag does the trick
1/2 cup bamboo shoots, rinsed sliced in thin julienne
1 red capsicum, quartered and sliced
1 green capsicum, quartered and sliced
Place the meat, red chile peppers, kaffir lime leaves, and lemongrass stalks in a 3.5lr or larger slow cooker.
Mix the sauce ingredients with a whisk until smooth, then pour over the meat. Sprinkle the peanuts on top. Cover the slow cooker, set it on low, and cook 6-8 hours. 30mins before serving it is time to cook the jasmine rice and stir in the beans and bamboo shoots. When ready to serve, remove the lemongrass and lime leaves ( I left the sliced jar version leaves in and everyone ate them with glee), stir in the red and green capsicum, then serve over jasmine rice. Garnish with the fresh Thai basil (I did not have any so skipped it). Even though the basil is put on the dish at the last minute, it gives the curry a very distinctive and wonderful flavor.
Next time I am using the same recipe but exchanging the beef for duck, only using half of each capsicum then half an hour prior to serving stirring in about a dozen lychees. Bloody beaut Thai style!!
This is not only one of the best dishes I have served to guests but a dish that tastes like it is Authentic Thai. I have tried cooking various Thai dishes and Pad Thais etc but nothing comes close to what I can eat at some of Newtown's best Thai restaurants but this one meets the task and this was not only my personal opinion - my guests felt the same way. Yay!!
I would also like to extend a big thanks to Helen from Rough Cooking for her divine lemon and passionfruit curd recipe - I made a tart with it for dessert and OMG it was insanely beautiful!!
Thai Red Beef Curry with Nuts
This will make 6 generous servings
Thai Beef Red Curry Ingredients
You will need:
A bit over a kilo of cheap steak - I like to use a chuck or other casserole steak, sliced 1.5cm thick, then into bite-sized pieces
2 red chili pepper, sliced
6 kaffir lime leaves, torn. I could not buy any at Coles so bought some sliced kaffir lime leaves in a jar
Sauce
1 can coconut milk
2 tablespoons Thai red curry paste
3 tablespoons Thai fish sauce
2 tablespoons brown sugar
3/4 cup finely chopped peanuts
2 cups frozen green beans, just a normal Coles Sliced Beans frozen bag does the trick
1/2 cup bamboo shoots, rinsed sliced in thin julienne
1 red capsicum, quartered and sliced
1 green capsicum, quartered and sliced
Place the meat, red chile peppers, kaffir lime leaves, and lemongrass stalks in a 3.5lr or larger slow cooker.
Mix the sauce ingredients with a whisk until smooth, then pour over the meat. Sprinkle the peanuts on top. Cover the slow cooker, set it on low, and cook 6-8 hours. 30mins before serving it is time to cook the jasmine rice and stir in the beans and bamboo shoots. When ready to serve, remove the lemongrass and lime leaves ( I left the sliced jar version leaves in and everyone ate them with glee), stir in the red and green capsicum, then serve over jasmine rice. Garnish with the fresh Thai basil (I did not have any so skipped it). Even though the basil is put on the dish at the last minute, it gives the curry a very distinctive and wonderful flavor.
Next time I am using the same recipe but exchanging the beef for duck, only using half of each capsicum then half an hour prior to serving stirring in about a dozen lychees. Bloody beaut Thai style!!
This is not only one of the best dishes I have served to guests but a dish that tastes like it is Authentic Thai. I have tried cooking various Thai dishes and Pad Thais etc but nothing comes close to what I can eat at some of Newtown's best Thai restaurants but this one meets the task and this was not only my personal opinion - my guests felt the same way. Yay!!
Lemon and Passionfruit Tart
I would also like to extend a big thanks to Helen from Rough Cooking for her divine lemon and passionfruit curd recipe - I made a tart with it for dessert and OMG it was insanely beautiful!!
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Comment by Helen Randell
Rough Cooking
I'll have to give the curry a shot - it must be good if it's earned your signature dish accolade.
- Helen
Comment by K @ the Lair
Desert - Yummy. Looking to sample that one. K
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I never knew you had a peanut allergy mum! You may have to watch Mike and me eat this next time you are in town as he will LOVE it! I think you will enjoy the tart though.
Comment by Lara M
Love Speaks
Food Slate
The tart looks ABSOLUTELY divine! I wish I could grab it through the websphere!
p/s...Gotta love that slow-cooker. What will we do without it?!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
You have apeanut allergy too?? I wonder what would make a good alterantive - I know the peanuts kind of seal the top so maybe a layer of foil on top of all the ingredients would do the same. I am sure you could use some other nut if it is just a peanut allergy.
The tart was amazing - recipe for the curd is from Helen - it's very simple and fun to make - and you get to lick clean the bowl.
Comment by DeAnne
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Comment by Jason King
Sydney Table
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I hope you enjoy it but be warned - once you go Thai you may never go back.
Best of luck and let me know how you go
Comment by Lara M
Love Speaks
Food Slate
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by DeAnne
Public Journalist
Simple Gift Guide
Home Cooking on Recipeyz
Work From Home Online
Every Day Is A Food Holiday
What I'm unable to find, so far, is the kaffir lime leaves and the lemongrass. It took me awhile to figure out that the capsicum is bell pepper - thanks for including a photo of the ingredients!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
It depends how keen you are - I found this website in the US that delivers most Asian ingredients:
Asian Online Grocer
The kaffir lime leaves are only $3.99 and $5.99 for the lemon grass. If you have a good plant nursery in the area you can easily grow these in a pot - I could not find the lime leaves in my local so I found a jar in the Asian section of my supermarket. The lime leaves last forever like a bay leaf. Like a bay leaf you also shouldn't eat them. You could look in the herb section of your supermarket and you may find a jar hiding there.
Kaffir lime trees are a regular citrus but the limes are hideous to eat and only the leaves are mainly used for cooking. They provide great Asian tastes.
Another option would be to call any Thai/ Asian restaurants in your area and ask them for a suggestion or if you could buy a couple off them.
I completely forgot to mention that a capsicum is a bell pepper - when I got the original recipe it was called a bell pepper and I google searched the image to confirm it was indeed a capsicum. Glad you worked it out.
Comment by DeAnne
Public Journalist
Simple Gift Guide
Home Cooking on Recipeyz
Work From Home Online
Every Day Is A Food Holiday
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness