Thai Red Beef Curry

Prep Time: 15 mins Cook Time: 8 hrs 20 mins

INGREDIENTS

2 Tbsp coconut oil
700g braising/stewing beef, cut into 2cm pieces
3 small eggplants (approx. 300g), cut into chunks
2 Tbsp red Thai curry paste
400ml can coconut milk
2 Tbsp fish sauce
1 tsp coconut sugar
5 kaffir lime leaves
200g green beans, cut into 1cm lengths

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DIRECTIONS

STEP 1: Heat 1 Tablespoon of the coconut oil in a large fry pan over a medium heat.

STEP 2: Brown the beef a few pieces at a time. Place the browned pieces into the slow cooker.

STEP 3: Heat the remainder of the coconut oil and brown the eggplant pieces in the same manner. Add these to the beef in the slow cooker.

STEP 4: Add the curry paste to the hot pan and fry for 30 seconds, or until fragrant.

STEP 5: Add the coconut milk, fish sauce and sugar to the fry pan and bring the sauce just to the boil.

STEP 6: Tip the sauce into the slow cooker, ensuring the beef and vegetables are covered.

STEP 7: Tuck the kaffir lime leaves under the sauce, cover with the lid and cook on low for 8 hours or until the meat is tender.

STEP 8: Just before serving, bring a small pot of water to the boil and add the beans.

STEP 9: Boil the beans for 2-3 minutes or until they are tender.

STEP 10: Drain the beans and gently stir into the curry.

STEP 11: Serve with boiled rice.