Coconut Beef Curry
Cook Time 1 hour
580g lean beef chuck, diced into 2 ½ cm cubes
5ml sunflower oil
100g brown onion, peeled and minced
25g Thai yellow curry paste
3 cloves of garlic, peeled & minced
8g ginger, peeled & finely chopped
5cm piece of lemongrass, bruised
3 whole star anise
1 small cinnamon quill
3 kaffir lime leaves bruised
120ml beef stock
25ml coconut cream
25g raw sugar
10ml fish sauce
10ml lime juice
1 tbsp corn flour
For the Rice
120g brown rice
50g red quinoa
140g zucchini, topped & tailed; cut into 1 cm dices
200g pumpkin, peeled & deseeded; cut into 1 cm dices
Heat sunflower oil in a large deep saucepan, over a high heat. Sauté the onions for 4 – 5 minutes, then add beef chuck and cook for a further 6 minutes or until browned on all sides. Add Thai yellow curry paste, ginger and garlic then cook for a further 5 minutes.
Add beef stock, coconut cream, lemon grass, star anise, cinnamon quill, kaffir lime leaves, sugar and salt. Then bring to a simmer and cover and cook on a low heat for 40 minutes or until the meat is tender.
Mix corn flour with water to form a slurry and gradually add it to the curry until it thickens. Then add the fish sauce and lime to season.
Boil brown rice & quinoa in the base of a steaming pot for 10 – 12 minutes (lightly steaming zucchini & pumpkin for the last 2 minutes of the rice & quinoa cooking). Drain brown rice & quinoa, then stir through the steamed pumpkin and zucchini.
Evenly portion the rice mix into each bowl and top with the coconut beef curry.